Came home and after a few chores and a brisk walk , got the fire ready.
The usual drill. Blazing hot fire little S&P threw on the meat...
..4 minutes to a side and flip,flip....blah blah blah
Took it off the fire at around 125 , if I can believe my crappy digital meat thermometer that takes about 3 days to tell you the temp of your meat....anybody else excited about the thermapen they're gettin for fadda's day?
Gave the meat a little rest....and sliced it up in best Wolfgang puck style.
This was excellent , but if I'm honest the marinade didn't do a lot for it. Which was surprising because I feel like Italian dressing adds tons of flavor to tip steak and cube steak....cuts like that.. My theory is that this Top round cut is a denser piece of meat and it can't absorb the marinade as readily. In retrospect , I should've worked it over with the needle tenderizer first , but it didn't occur to me...... And maybe marinate it overnightAND all the next day. Anyhow , this was tender and juicy as before so definitely worth cooking (and eating). Thanks for looking.