Could a cheaper cut of steak (beef round or chuck eye) be marinated, cooked and turn out delish?

Question

if so, what marinade and for how long? I usually marinade chicken but never steak. Not sure why. thanks for your answers.

Answer 1

Not as steak. Tougher meat does well when cooked slowly over a lower heat like in a crock pot, roasted, or in a pressure cooker. You can use anything you think will taste good to marinate - wine, garlic, herbs and spices, italian dressing, worcestershire, broth, juice

Answer 2

Yep, you can marinate the chuck overnight. You can try a little soy sauce, lime juice, garlic, onion and cumin seed or crushed cumin a little honey or brown sugar. Blend in a blender place in either a sealing bag or in a vacuum sealer. Next day place on grill on high heat. Could use an Italian dressing as well, or mango dressing.

Bottom Round can be dry, but can be really good for swiss steak. Cut into steaks of about 3/4 to an inch. You need a tenderizing device (has about 45 little needles) Use the device to break down the fibers and coat in flour, salt, pepper, other spices that you like (or none) brown in a cast iron pan. Remove and place in a dutch oven (large pot that can go into the oven). In the dutch oven, saute some onions until they are translucent, add a tablespoon or two of tomato paste. Place the steaks back into the dutch oven and pour in enough chicken stock (or beef stock) or mix of both to cover steaks. Place in oven over 325 heat for about 2 hours. Dump in some potatoes and cook them the last hour. Eat and enjoy and impress!!! Try www.foodtv.com go to recipes' from Alton Brown!!! Easy and delicious.

Answer 3

marinating round or chuck eye may not be enough. You should tenderize the meat. Meaning you must take a meat mallet and get to work. I'm not sure about chuck eye so much, but with round, pound on it on both sides, about 2 to 3 times.

then I suggest that you either cut it into strips and sautee with veggies, OR the totally unhealthy thing that texans do to round steak, which is to chicken fry it.

If you opt for the healthier option, then a marinade will definitely do the trick. No more than a few hours after tenderizing.

Answer 4

It isn;t he marinade. A tough cut is a tough cut. Marinade will not tender it up so much.

Here is a much better idea.

Get a beef stew recipe and follow it. Anyone will do (allrecipes.com) Stew the meat until it is soft. It may take a while. HEre is the catch. Oncethe stew is done and the meat is soft, throw it in the broiler for a few minutes. It will come out awesome and noone has too know it has a cheap cut.

Answer 5

Of course. An acidic solution will help as will forking it all over beforehand. Soak it for at least several hours. Overnight is better. Also when cutting the meat remember to cut against the grain for it to be more tender. A link to some good marinades is included.

Answer 6

Those cuts a very tough but probably are the most tasty. Find a recipe for Swiss steak and have the butcher tenderize them or really pound them a lot.
Another thing you can try with the chuck is to roast it covered with slices of onion and oranges. The onion juice and the citric acid from the oranges will tenderize the meat.

Answer 7

It depends on how big the steak is, but what is really good is this:

2 tbls Honey
1 tsp Dijon mustard
1/4 cup BBQ
salt
pepper
dash of a good dark beer
dash of vineger


YUM

also, a good white wine marinade works,
white wine with parsley basil onions garlic salt pepper and red pepper flakes

=^.^=

Answer 8

We marinate flank steak all the time. You can use any manufactured marinade on the market. We like Mrs. Dash and Lawry's, but you can always make your own.

http://allrecipes.com

We have used a lot of the recipes on this site.

Answer 9

With proper treatment it will be excellent.
try this.

1/2 can coke
1/4 cup soy sauce (citrus soy if you like)
2 cloves garlic crushed
1 tablespoon Tyme
mix together, marinate preferably in a zip lock bag for 1 hour
Remove from marinade
Brown both sides
Then place in a large piece of heavy duty tinfoil, seal it up nice and tight and bake at a low heat 250 until the internal temp is 130 for rare. let stand for 5 mins before cutting
Enjoy

Answer 10

INGREDIENTS
2 tablespoons sesame seeds
1 bunch green onions, chopped
8 cloves garlic, minced
2 tablespoons tahini
1/2 cup soy sauce
1/2 cup white sugar
1/4 cup red wine vinegar
1/2 teaspoon freshly ground black pepper
DIRECTIONS
Place the sesame seeds in a dry skillet over medium heat. Cook and stir for 5 minutes, or until golden brown and fragrant.
In a medium bowl, mix toasted sesame seeds, green onions, garlic, tahini, soy sauce, white sugar, red wine vinegar, and pepper. Place desired meat in the mixture, cover, and marinate as long as you like, but overnight is best. Grill as desired.

this is what i use! it goes good with a cheap steak