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The Round is the thigh of the hind leg. The muscle is highly active and lean. It makes for great roasts and cuts that vary in flavor, texture, and juiciness. The budget friendly Bottom and Top round Steaks are great for sous-vide dinners, marinades, or simple, moist-cooking methods.
Season this lean cut with a spicy cajun rub, then simply sous vide and sear! Thinly slice and serve on a buttered baguette for the ultimate roast beef sandwich.
Top Round steak benefits from slow-cooking to help tenderize it, making sous-viding a perfect method of this cut.
Perfect for the end of summer and early fall, enjoy kebabs with brightly colored vegetables and a variety of sauces.
A mayonnaise crust brings out juicy flavors on a tender round steak. Enjoy with a sprinkle of your favorite finishing salt!
The legend of flying greens in Thailand involves shooting flames, smoking oil, and greens on fire. This recipe is not nearly as wild as that, but it still involves quick cooking over high heat--two of the basic principles of stir-frying.
Opt for a sous vide preparation to keep lean sirloin roast juicy and tender.
Pair a robust cabernet sauvignon or burgundy to keep up with the richness of eye of round steak.
