Thin cut bottom round?

[kawboy]

Asked the wife too pick up some skirt steak for fajitas, she came home with thin cut bottom round steaks. What's something good to do with them? Lower the carbs, the better. All else fails I'll just make jerky. Got suggestions?

 

[Sowsage]

I think this cut is sometimes called a London broil. I could be wrong. But if it is I would marinade and cook hot and fast..slice against the grain thin. Basicly like you would a flank steak. Sime others might have a better idea though.

 

[SmokinEdge]

Fajitas

 

[kawboy]

I think this cut is sometimes called a London broil. I could be wrong. But if it is I would marinade and cook hot and fast..slice against the grain thin. Basicly like you would a flank steak. Sime others might have a better idea though.

It's already sliced, that's my issue.

 

[kawboy]

Fajitas

That was my plan, but these are already thin sliced.

 

[SmokinEdge]

That was my plan, but these are already thin sliced.

I would just do it all in a skillet on the stove top. Delicious

 

[Fueling Around]

Very tough cut of meat unless well braised into submission.
Irritated when the meat markets slice it thin and call it "steak" and jack the price.
Bottom round should be about the cheapest piece of beef one can get at the market.

I used bottom round last week to make slow cooker Philly cheese steak.
Appears you already got the first part, slice thin 2-4 # of beef.
Sear each slice on both sides (~10 seconds?) which is my add to get some flavor and texture in the beef.
Drop in the slow cooker with 3-4 cups of beef stock.

2 each sliced green peppers and onions.
1 envelope Good Seasons Italian dressing mix
2 tsp garlic salt
2 tsp ground black pepper
-------------------
I've been substituting as way too much sodium for my wife and even me.
Beef stock with unsalted beef broth.
Garlic salt with 4 cloves of garlic.
Good Seasons dry mix with 1 Tbl Italian seasoning and 1 tsp oregano
Reduced black pepper as it can get bitter.
I'm going to stop the peppers and onions. They are tolerable the first time, but way to mushy as left overs. Better to quick quick saute for each meal. Wife wants to try sliced fresh jalapeno in the saute.

 

[fivetricks]

Another vote for steak sammiches. Whether it be Philly's or fajitas. Hot/fast, high heat, mixed with onions and peppers and topped to your liking

 

[chef jimmyj]

You can beat on them a bit with a tenderizing mallet, shake on some Adolf's and make Chicken Fried Steaks. You can still do the Fajitas with a Vinegar or Lime Juice based marinade like mine. You can make any number of Stir Fry Chinese meals adding Baking Soda to a Soy, White Pepper, Egg White and Corn Starch Velveting Marinade. You can make Braised Swiss Steak. Beef Stroganoff or Goulash. Anything Braised or Stewed. How about a Puerto Rican Tripleta Sandwich...Ham, Marinated Steak, Pulled Pork, Swiss, Fried Onions, Lettuce, Tomato and a Mayo/Ketchup Sauce, Grill Pressed?




Steak Fajita Marinade

1/4C Red Wine Vinegar or Fresh Lime Juice
1/4C Olive Oil
2T Soy Sauce
2T Brown Sugar
1T Chili Powder
1tsp Oregano, Mexican preferred.
1/2tsp Kosher Salt
1/2tsp Black Pepper
3-4 Cloves Garlic, Minced.