My husband says you can make the toughest round steak into steak with the tenderness and moistness of Filet Mignon by marinating for a couple days using vinegar and oil. He grilled it to go with our peas and potatoes. Here's how he did it . . .
1/3 cup balsamic vineger
1/3 cup apple cider vinegar
1/3 cup olive or canola oil
2 Tbs. Montreal Steak seasoning
6-10 small "mock" filet minon steaks (made from inexpensive round steak)
Mix all in a sturdy gallon-size zip lock bag. Let it marinate for 2 days, in the fridge, turning the bag over and massaging the contents a little twice a day.
(The acid in the vinegar will tenderize the meat by breaking up the longer meat fibers, and the oil helps bring moistness to the meat that is far healthier than the high saturated fat in the animal-fat-marbling found in meat selected for it's natural (fat) moistness and tenderness.)
Then sear on high heat grill for a couple of minutes each side before finishing the grilling as you typically would.
The slightly tangier result in the meat is very popular with our kids, who do not care for the sweetness of nearly all BBQ sauces.
Enjoy!
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