Originally Posted by grgryl
Is it the acid in the marinade that makes the beef tender? Would you suggest soaking the meat in white vinegar the night before cooking?
Yes....acids will make meat tender, if left too long tho the meat then becomes "mushy", fork tender? Yes, but to some inedible. Soaking ANY meats in straight vinegar would end up
. I have "Round" steaks available here in my market too, they are simply eye of round roasts cut into thickish slices, IMO only good for a pepper steak sort of thing.
I have never heard of "slow cooking" a steak. And it seems to me anyway, to be a set-up for diisappontment. The best thing to do with a minimally marbled piece of steak is to either do a hard and fast "sear n serve" as was suggested already. Or buy the whole roast, and do a slow even braise in the oven. If you are cooking just for yourself, leftovers can be made into a filling for tacos, shredded for sammies or chili or diced up and added to a beef soup.