Interesting things to do with beef top round

[mizducky]

The local branch of the Vons (Safeway) chain was having a sale on what they called "London Broil" but was in actuality the thick-cut top round steak often sold under that name. So I got two big chunks, each about 3 pounds in weight and 1-1/2 inches thick, at $1.87/lb (that's the Vons Club price on the Value-Pack size packages, for any other SoCal folks who want to take advantage of this sale before it ends in 6 days).

Now if I just followed my usual practice, I'd put one steak in the freezer, do the standard "London Broil" thing with the other, and then have sandwiches for days, which is certainly quite yum. But then I got to wondering if there were other more creative things I could do with one or both of these guys, and decided to ask the eGullet Group Mind.

Searching the forums turned up this topic, and this one, and this one, all of which together were quite informative, but still mainly focused on variants on the classic London broil preparation method (though there are a couple of intriguing thoughs about stews and other slow-cook methods in the second topic linked).

So--anybody have some fresh thoughts about fun things to make with this cut of meat? I'll also be happy to hear more variations on London broil, especially re interesting marinades, but what I'm really hoping for are suggestions further afield.

[deltadoc]

Try substituting one of your 3 lb round steaks for the sirloin tip in this recipe:

http://hometown.aol.com/debjerky/cookbook/Garbeef.html

doc

[judiu]

Top round , huh? Is it tender enough to do a beef shabu-shabu?

[kristin_71]

Used it recently to make salisbury steak with carrots, mushrooms, balsamic vinegar etc. It was really good.

[mizducky]

Many thanks to those folks who have responded so far.

One of the hunks o' meat has already met its demise--I wound up doing a sort of exotic London Broil treatment, using some leftover papaya salsa as the marinade/tenderizer. Could not taste any flavor of the salsa in the finished product, but it was nicely tender and well-flavored on its own.

The other hunk o' meat is now patiently waiting in the freezer. So--more suggestions are always welcome! (I'm kind of leaning towards the idea of some kind of stew, myself--something in which the meat remains in sufficiently big chunks to enjoy its nice texture.)

[The Hersch]

Used it recently to make salisbury steak with carrots, mushrooms, balsamic vinegar etc. It was really good.

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Salisbury steak is by definition made with ground beef. Swiss steak, perhaps?

[The Hersch]

more suggestions are always welcome!

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Pound the hell out of it with a meat hammer, dredge in seasoned flour, and pan-fry in a little peanut oil. This is what I grew up with as "chicken-fried steak". Adding icky "cream gravy" is the southern approach, which is here deprecated.

[ojisan]

Beef Jerky.