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Old 12-13-2013, 05:10 PM   #31
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I pound out round steak for Swiss steak.
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Old 12-13-2013, 08:56 PM   #32
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Quote:
Originally Posted by GotGarlic View Post
I misspoke. I was thinking about marinating and grilling a top round London broil and slicing against the grain to make it tender. I shouldn't have just tossed off my comment like that. Sorry.
Don't apologize! You were correct. London broil, grilled rare/medium rare and sliced on the bias, across the grain is extremely tender and very tasty!
I marinate mine too! Its the RIGHT way to prepare it for the grill.

I absolutely love top round. But I rarely make it as my wife will only eat well done (ruined) beef.
Sometimes I wonder how we came to be!
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