D.I.Y. Western Griller Steaks

Prep Time:

Cook Time:

Serves:

4 servings

Level:

About the Recipe

Bottom round roast comes from the hind leg of the steer, and is one of our Sustainable Steak Cuts. Purchasing a bottom round roast and D.I.Y. Butchering it up into steaks yourself can save you money! This cut of beef is boneless, so you only need a sharp knife to cut the roast into steaks – no bone saw needed. The number of steaks you can get from a single roast depends on the size of the roast and the desired thickness for each steak.

Ingredients

D.I.Y. Western Griller Steaks

1/4 cup red wine vinegar

1/4 cup water or homemade Ovoka Bone Beef Stock

2 tablespoons olive oil

2 teaspoons fresh minced garlic

1 tablespoon chopped fresh thyme

1/2 teaspoon crushed red pepper or ¼ cayenne pepper

Preparation

Combine marinade ingredients in a small bowl. Place beef steaks and marinade in food-safe plastic bag, close bag, flip steak around to coat. Marinate in refrigerator 6 hours or as long as overnight, turning occasionally.


Heat a large nonstick skillet over medium heat until hot. Remove steaks from marinade; discard marinade. Place steaks in skillet; cook 16 to 22 minutes for medium rare (145 °F) doneness, turning occasionally. (Do not overcook.) Carve steaks into thin slices.


Butcher’s Tip: Cutting the Steaks

Trim any hard fat from the outside of the roast, but leave soft fat on to help flavor this lean beef cut. A boning knife with a long, skinny blade works well for trimming fat.


Set the bottom round roast on a cutting board with the meat grain running left to right. In most cases, the bottom round roast is cylindrical, so the length should run left to right with a long side facing you. If the roast is more square, you can't rely on the shape to know which direction to cut, so check the direction of the meat fibers in the roast.


Cut the roast horizontally from end to end to the desired thickness for the steaks, cutting against the grain. The thickness depends on your preference, but avoid thin cuts with this somewhat tougher beef cut. A 1-1/2 to 2-inch thick steak works well because it's thick enough that the outside has enough time to cook and develop a brown crust without overcooking the inside. If you go much thicker than that, you risk burning the outside before the inside reaches the desired temperature.


Continue, until you've sliced the entire roast into individual steaks.