Thin round steak, often overlooked in favor of its more tender counterparts, presents a fantastic opportunity for a quick, flavorful, and budget-friendly meal. However, grilling it requires a specific approach to prevent it from becoming tough and dry. This comprehensive guide will equip you with the knowledge and techniques to transform thin round steak into a culinary delight. We’ll cover everything from selecting the right cut and preparing it properly, to mastering the grilling process and serving suggestions.
Understanding Thin Round Steak
Thin round steak, sometimes labeled as London Broil (though technically incorrect, the terms are often used interchangeably), comes from the rear leg of the cow. This area is well-exercised, resulting in a leaner cut with more muscle fibers. This means that unless cooked properly, it can easily become tough. But don’t let that discourage you! Its leanness makes it a healthy option, and its relatively low cost makes it a budget-friendly choice.
Identifying the Right Cut
When selecting thin round steak, look for pieces that are uniformly thin, ideally no more than ¾ inch thick. This ensures even cooking and reduces the risk of overcooking the outer layers while the center remains raw. The color should be a vibrant red, indicating freshness. Avoid steaks that appear brown or gray, as these are signs of age. Marbling, the intramuscular fat, is less prevalent in round steak compared to more premium cuts. However, look for steaks with at least a little marbling for added flavor and moisture.
Preparing the Steak for Grilling
Preparation is key to tenderizing thin round steak. Unlike thicker cuts, which benefit from a simple salt and pepper seasoning, thin round steak requires a more proactive approach.
Marinating for Tenderness and Flavor
Marinating is arguably the most crucial step in preparing thin round steak for the grill. A good marinade will not only infuse the steak with flavor but also help break down the muscle fibers, resulting in a more tender final product.
Choosing Your Marinade
The possibilities for marinades are endless, but a good marinade should contain three essential components: acid, oil, and flavorings. Acid, such as vinegar, lemon juice, or Worcestershire sauce, helps to tenderize the meat. Oil helps to distribute the marinade and keeps the steak from sticking to the grill. Flavorings can include herbs, spices, garlic, and onions.
Consider these marinade combinations:
- Classic: Olive oil, balsamic vinegar, garlic, rosemary, and thyme.
- Asian-Inspired: Soy sauce, sesame oil, ginger, garlic, and brown sugar.
- Spicy: Olive oil, lime juice, chili powder, cumin, and smoked paprika.
Marinating Time
The optimal marinating time for thin round steak is between 30 minutes and 4 hours. Avoid marinating for longer than 4 hours, as the acid can actually start to break down the muscle fibers too much, resulting in a mushy texture. Place the steak and marinade in a resealable bag or a non-reactive dish (glass or ceramic) in the refrigerator. Turn the steak occasionally to ensure even marination.
Pounding for Evenness
Before marinating, consider pounding the steak to an even thickness using a meat mallet. This helps to tenderize the meat further and ensures that it cooks evenly on the grill. Place the steak between two sheets of plastic wrap and gently pound it to the desired thickness.
Grilling Techniques for Thin Round Steak
Mastering the grilling technique is crucial for achieving a juicy and flavorful thin round steak. High heat and quick cooking are the keys.
Preparing the Grill
Whether you’re using a gas or charcoal grill, preheat it to high heat (450-500°F). For a gas grill, simply turn all burners to high. For a charcoal grill, arrange the coals in a single layer, ensuring that the entire grilling surface is covered. Clean the grill grates thoroughly with a wire brush to prevent sticking. Lightly oil the grates with a high-smoke-point oil, such as canola or vegetable oil.
Grilling Time and Temperature
Thin round steak cooks very quickly, so it’s important to stay vigilant and monitor its progress closely. The ideal grilling time depends on the thickness of the steak and your desired level of doneness. For a steak that is ¾ inch thick, grill for 2-3 minutes per side for medium-rare, 3-4 minutes per side for medium, and 4-5 minutes per side for medium-well. Use a meat thermometer to ensure accurate doneness.
Target internal temperatures:
- Medium-Rare: 130-135°F
- Medium: 135-145°F
- Medium-Well: 145-155°F
Achieving a Sear
A good sear adds flavor and visual appeal to the steak. To achieve a good sear, make sure the grill is hot and that the steak is dry before placing it on the grill. Don’t overcrowd the grill, as this will lower the temperature and prevent the steak from searing properly. Avoid moving the steak around too much while it’s searing, as this will also interfere with the process. Let it sit undisturbed for the recommended amount of time before flipping.
Avoiding Overcooking
Overcooking is the enemy of thin round steak. Because it’s so lean, it dries out quickly when cooked beyond medium. Use a meat thermometer to monitor the internal temperature carefully. Remember that the steak will continue to cook slightly after it’s removed from the grill, so take it off the heat when it’s a few degrees below your desired temperature.
Resting and Slicing for Optimal Tenderness
Resting and slicing are two often-overlooked but crucial steps in preparing thin round steak.
The Importance of Resting
Allowing the steak to rest for 5-10 minutes after grilling is essential. During this time, the juices redistribute throughout the steak, resulting in a more tender and flavorful final product. Tent the steak loosely with foil to keep it warm without steaming it.
Slicing Against the Grain
Round steak has prominent muscle fibers that run in one direction. Slicing against the grain shortens these fibers, making the steak easier to chew. Identify the direction of the grain and slice the steak perpendicular to it. A sharp knife is essential for clean and even slices.
Serving Suggestions and Pairings
Thin round steak is incredibly versatile and can be served in a variety of ways.
Popular Dishes
Consider these serving suggestions:
- Fajitas: Slice the steak into thin strips and serve with sautéed peppers and onions in warm tortillas.
- Steak Salad: Top a bed of mixed greens with sliced steak, tomatoes, cucumbers, and your favorite dressing.
- Steak Sandwiches: Layer sliced steak on toasted bread with lettuce, tomato, and your favorite condiments.
- Steak and Eggs: A classic breakfast or brunch dish.
Side Dish Pairings
Thin round steak pairs well with a variety of side dishes, including:
- Roasted vegetables (asparagus, broccoli, Brussels sprouts)
- Mashed potatoes or sweet potatoes
- Rice or quinoa
- Salad
Troubleshooting Common Problems
Even with the best techniques, grilling thin round steak can sometimes present challenges.
Tough Steak
If your steak is tough, it’s likely that it was either overcooked or not marinated long enough. Make sure to monitor the internal temperature carefully and adjust the cooking time accordingly. If you consistently have tough steak, try marinating it for a longer period of time. Pounding also helps.
Dry Steak
Dry steak is usually a result of overcooking. Be sure to use a meat thermometer to ensure accurate doneness and avoid cooking the steak beyond medium. Marinating helps to keep the steak moist, so don’t skip this step.
Uneven Cooking
Uneven cooking can occur if the steak is not of uniform thickness or if the grill is not heated evenly. Pounding the steak to an even thickness before grilling can help to prevent this. Make sure to preheat the grill thoroughly and distribute the heat evenly.
Advanced Techniques and Variations
Once you’ve mastered the basic techniques, you can experiment with different variations and advanced techniques.
Reverse Searing
Reverse searing involves cooking the steak at a low temperature until it’s almost done, then searing it over high heat to create a crust. This technique can result in a more evenly cooked and tender steak.
Using a Smoker
Smoking thin round steak can add a delicious smoky flavor. Smoke the steak at a low temperature (around 225°F) until it reaches your desired level of doneness, then sear it over high heat to finish.
Dry Brining
Dry brining involves salting the steak several hours before grilling. This helps to tenderize the meat and draw out moisture, resulting in a more flavorful and juicy final product.
Grilling thin round steak doesn’t have to be a daunting task. By understanding the characteristics of the cut, preparing it properly, and mastering the grilling technique, you can consistently achieve delicious and tender results. So fire up your grill and give it a try! Your taste buds will thank you.
What is the best cut of thin round steak to use for grilling?
For grilling, the top round or bottom round are the most common cuts used when referring to “thin round steak.” Top round is generally considered slightly more tender than bottom round, making it a preferable choice if you’re aiming for maximum tenderness. However, both cuts can be grilled successfully with proper preparation and technique. Consider the thickness; aim for steaks that are about ¼ to ½ inch thick to ensure they cook quickly and evenly without drying out.
Ultimately, the best choice depends on your budget and availability. Either cut benefits greatly from marinating to tenderize the meat and add flavor. If your butcher offers a specific designation like “London Broil” cut from round steak, that can also be a suitable option for grilling, provided it’s relatively thin.
How should I marinate thin round steak for grilling?
A good marinade for thin round steak should include an acid (like vinegar, lemon juice, or Worcestershire sauce), oil, and seasonings. The acid helps to tenderize the meat by breaking down tough muscle fibers. Oil helps to retain moisture during the grilling process, preventing the steak from drying out. The seasonings add flavor and enhance the overall taste of the steak. A common marinade includes olive oil, balsamic vinegar, soy sauce, minced garlic, Dijon mustard, and herbs like rosemary or thyme.
Marinate the steak for at least 30 minutes, but preferably for several hours, up to overnight in the refrigerator. Longer marinating times allow the flavors to penetrate deeper into the meat and further tenderize it. Avoid marinating for excessively long periods (more than 24 hours) as the acid can start to break down the meat too much, leading to a mushy texture. Ensure the steak is fully submerged in the marinade for even flavor distribution.
What is the best way to prepare thin round steak before grilling?
Before grilling, take the marinated steak out of the refrigerator and let it sit at room temperature for about 20-30 minutes. This allows the meat to cook more evenly. Pat the steak dry with paper towels to remove excess marinade. This helps to achieve a good sear and prevents the steak from steaming instead of grilling. Excess moisture can hinder browning and create a less desirable texture.
Lightly oil the grill grates to prevent the steak from sticking. Ensure your grill is properly heated to medium-high heat before placing the steak on the grill. Preheating the grill is crucial for searing the steak and locking in the juices. Season the steak lightly with salt and pepper just before placing it on the grill; this final seasoning enhances the natural flavor of the meat.
How long should I grill thin round steak for a specific level of doneness?
Grilling time for thin round steak is very short due to its thinness. For medium-rare (130-135°F), grill for approximately 2-3 minutes per side. For medium (135-145°F), grill for about 3-4 minutes per side. Since the steak is thin, even a slight increase in cooking time can significantly impact the doneness, so watch it carefully. Use a meat thermometer to ensure accurate temperature readings.
Remember that these times are approximate and can vary depending on the thickness of the steak and the heat of your grill. It’s best to err on the side of undercooking and use a meat thermometer to check for doneness. Let the steak rest for a few minutes after grilling, as the internal temperature will continue to rise slightly. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
What is the best grill temperature for grilling thin round steak?
Medium-high heat (around 400-450°F) is the ideal grill temperature for grilling thin round steak. This high heat allows you to sear the outside of the steak quickly, creating a flavorful crust while keeping the inside juicy. Using a lower temperature can result in a tougher, overcooked steak because it takes longer to cook, drying out the meat.
Ensure your grill is preheated to the correct temperature before placing the steak on the grates. A properly heated grill will help prevent the steak from sticking and will contribute to the desired sear. If your grill has hot spots, be mindful of them and adjust the position of the steak as needed to ensure even cooking. Use a reliable grill thermometer to monitor the temperature consistently.
How do I prevent thin round steak from becoming tough on the grill?
To prevent thin round steak from becoming tough, the key is to avoid overcooking it. Because it’s thin, it cooks very quickly. Using a meat thermometer is crucial to ensure you don’t exceed your desired level of doneness. Marinating the steak beforehand is also essential, as the marinade helps to tenderize the meat and retain moisture during grilling.
Another technique to consider is scoring the steak lightly before marinating it. This involves making shallow cuts in a crosshatch pattern on both sides of the steak. This helps the marinade penetrate deeper and also helps to prevent the steak from curling up during grilling. After grilling, always let the steak rest for several minutes before slicing it. Slice it thinly against the grain to maximize tenderness.
What are some serving suggestions for grilled thin round steak?
Grilled thin round steak is incredibly versatile and can be served in many ways. It’s excellent as a main course alongside roasted vegetables, mashed potatoes, or a fresh salad. The steak can be topped with chimichurri sauce, a garlic herb butter, or a simple squeeze of lemon juice to enhance its flavor.
Another popular option is to slice the grilled steak thinly and use it in sandwiches, tacos, or salads. Consider using it as a component of steak fajitas with sautéed peppers and onions. Leftover grilled steak can also be added to pasta dishes or stir-fries for a quick and easy meal. Its relatively lean nature makes it a healthy protein choice that pairs well with many different cuisines and accompaniments.