Round steak and grilled asparagus

[archerships]

The steak is about about 10 oz of Safeway brand “Rancher’s Reserve Beef Round Top Round Steak”. Since this was an inexpensive cut, I assumed that it would be tough (which turned out to be correct), and tried the salt tenderizing trick suggested by daemonwolf. Here’s my version of the technique:

1. Cover both sides of the steak with a generous layer of salt. Leave the meat in contact with the salt for about 1/2 hour (at room temp).

2. Wash the salt off, and pat it dry with paper towels.

3. Dust both sides with McCormick’s Grillmate Montreal Steak seasoning. Pan fry in extra virgin olive oil over medium heat.

As for the asparagus:

1. Heat a large saute pan over medium heat. Add extra virgin olive oil. When oil is hot, add chopped green onions, garlic powder. Turn heat to low and fry until fragrant.
2. Add asparagus, cover with a tight-fitting lid.
3. Cook on low for 10-12 minutes.

Though tasty, the steak was still tough, and quite salty. Next time, I’ll try grilling it to “medium well” over higher heat, and do a better job of rinsing the salt off. I’m not sure it matters, but I also used iodized salt. Next time, I’ll try sea sealt.

The asparagus turned out well. Next time, I’ll try adding a less oil, and use fresh pressed garlic instead of the powder.

The meal took a long time to make — probably 3 hours total, including shopping. However, this is the first time I’ve cooked this particular dish, in a new kitchen. I took some time to clean my shelf in the fridge, and discussed cooking and cleaning protocol with Sara and Dave (whose kitchen and utensils I used). With practice, I expect the prep time to be substantially less.

Original: craschworks - comments

Comments

[velellavelella.livejournal.com]

The best way to soften up a tough steak (in my experience) is to marinate it with a little of one or more of the following: lemon juice, balsamic vinegar (or any vinegar), or wine. I lean towards mixing soy sauce, lemon juice, balsamic vinegar, and a bit of molasses with garlic for marinade. Do this to taste. You don't want your steak to be too vinegary, or salty, or lemony...Let this sit covered in the refrigerator for at least overnight. Then, before cooking, pound it with a meat hammer. It may still be a little tough, but it will work a lot better than salt. Also, a lot of the "steak seasonings" contain weird chemicals that I would rather not eat. And while most people are drawn to really salty steaks, I am not.

[crasch.livejournal.com]

Thanks for the tips! I'll try them out on future dishes.

[kindofstrange.livejournal.com]

Any kind of well done = gross. That's the problem right there. ;)

Ugh, yeah, don't use iodized salt. Kosher salt has proven to be the best thus far. Sea salt was surprisingly kind of gross (I love sea salt, it just didn't work in this application)

[crasch.livejournal.com]

Thanks! I didn't have kosher salt on hand. I'll try that next time.