Drain and save the marinade. Pummeling the steak with a mallet tears those bonds apart, leaving the steak slightly flattened and a whole lot easier to chew. It looks a lot like one of those self-inking stamps you use at the office, but instead of a rubber stamp, the handle pushes down a set of sharp, rigid needles to pierce the meat. Ooh, so good! The enzyme basically starts digesting the tight bonds between the steak's proteins, which makes it tender and easier to chew. Beef It's What's for Dinner: Eye of Round Steak, Fine Cooking: Marinades Add Flavor, but Don't Always Tenderize, Enzyme Development Corporation: Meat Tenderizing Enzymes, Serious Eats: Gadgets: Deni 15-Blade Meat Tenderizer, A Web Experience brought to you by LEAFtv, Difference Between a Flank Steak & a Beef Brisket. Either grill the steaks or pan fry them in butter. Combine the beer, onion, pepper, soy sauce, honey, garlic and red pepper in a dish. 11.1 g Total Carbohydrate It's one thing to know in your head that the enzyme digests proteins, but it's a whole other experience to put a piece of partially digested steak into your mouth. You'll often see round steaks sold as "marinating steaks." They're not as tender as fancy steaks, so they take well to tenderizing marinades and flavor-building slow braises. The idea behind that labeling is to let you know they're not tender enough to slap straight onto the grill, and that you'll be better off to marinate them for a while first to tenderize them. Let the round steak marinate for at least 2 hours in the fridge. Round steaks are tough because the bundles of muscle fiber are held together by very tight bonds, which are hard for your teeth to get through. Is Bottom or Top Sirloin the Better Cut of Meat. 10.8 g Put the zip-lock bag with your marinade and steak into the refrigerator for at least two hours to begin marinating. Most marinades contain acids, which will indeed break down proteins, but only on the surface of the meat. Scientists aren't quite sure why these work as well as they do, but the generations of Southern cooks who soaked their chicken in buttermilk were definitely onto something. If you aren't absolutely committed to treating them that way, you can tenderize them pretty effectively by choosing a different cooking method. Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition. It also opens up the fibers so marinades can flavor and tenderize them more effectively, or tenderizing enzymes can have better access to their molecular bonds. From the Giant Octoberfest suggestions back in 1999. If you want to enjoy it, you'll need to tenderize it. The only marinades that do seem to tenderize with any reliability are dairy-based marinades, which mostly use buttermilk or yogurt as a starting point. His work has appeared online on major sites including Livestrong.com, WorkingMother.com and the websites of the Houston Chronicle and San Francisco Chronicle; and offline in Canada's Foodservice & Hospitality magazine and his local daily newspaper. The downside is that it can give your steak a weirdly mushy texture, which isn't especially appealing. Which is great, unless you're counting calories or trying to cut down on your saturated fats. This turns an average grocerty store bought steak into a good restaurant tasting steak. DO NOT USE unless you boil it. Unlike well-marbled steaks, top round steaks are lean and much less expensive. One thing that absolutely will tenderize a steak, on its own or in a marinade, is an enzyme-based tenderizer. Pummeling the steak with a mallet tears those bonds apart, leaving the steak slightly flattened and a whole lot easier to chew. Overall, it's best to use tenderizing powders very lightly along with another method. Round steak is more comfortable in the home kitchen. The red pepper flakes give it a bit of a kick. This turns an average grocery store steak into a delicious good restaurant tasting steak. Place the steak in and turn to marinate. Cover and marinate overnight or six hours at least. One of the best-proven ways to tenderize an eye of round, or any tough cut of meat, is with a meat mallet. It makes an appealing steak because it's compact and lean and comes in tidy little rounds, but unfortunately, it's also relatively tough compared to most grilling steaks. Let stand for 10 minutes before cutting. Grill the meat for about 12 mins over charcoal or until done to your taste. In that case, you might want to look at a leaner cut, like eye of round. The beer can be flat or fresh. The acid in the vinegar will start eating into the meat, breaking it down and tenderizing it while adding more flavor. Garlic will be stronger the longer you marinade. Round steak doesn't hang in posh, fine-dining establishments with its classy cousins filet mignon and NY strip. Alternatively, you can slow-cook it in stews, chile or dishes like Swiss steak, where it's simmered slowly in some kind of sauce. Boil the marinade for 2 to 3 minutes before spooning over the meat after grilling.
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