The round steak, sometimes referred to as a topside and silverside, can be a tough cut of beef steak unless you first marinate it for a few hours.
THE INGREDIENTS YOU'LL NEED:
Round Steak – about 6 lbs, trimmed of excess fat and cut into 4 steaks
Gallon resealable plastic bag - 2
FOR THE MARINADE
Beer – 12 to 16 oz
Olive Oil – ½ cup
Cayenne Pepper – 1 tsp
Garlic Powder – 1 Tbs
Onion Powder – 1 Tbs
Worcestershire Sauce – 2 Tbs
Ground Pepper – 1 Tbs
Prepared Horseradish – 1 Tbs
Lemon Juice – ½ Lemon
DIRECTIONS
MAKING
THE MARINADE
1. In a Bowl mix
Beer – 12 to 16 oz
Olive Oil – ½ cup
Cayenne Pepper – 1 tsp
Garlic Powder – 1 Tbs
Onion Powder – 1 Tbs
Worcestershire Sauce – 2 Tbs
Ground Pepper – 1 Tbs
Prepared Horseradish – 1 Tbs
Lemon Juice – ½ Lemon
GETTING READY
2. Place 2 steaks in each resealable plastic bag
3. Pour 1/3 of the marinade into each bag – seal and knead the bags to cover each steak
4. Place the steak in the refrigerator from 4 up to 24 hours
COOKING
5. Set grill up for direct grilling – you want a medium heat
6. Place steaks directly over the hot coals
7. Depending on the steak thickness you will cook each side about 8 minutes
8. Cook to your desired doneness – you can check doneness by placing an instant read thermometer into the side of the steak towards the center
FINALIZING
9. Let the steak rest for 5 minutes to let the juices redistribute throughout the meat
10. Cut the steak into thin slices across the grain
