Round Steak Broiled
Ingredients
Directions
Marinate
Buy a round steak the day before serving.
In a deep plate, combine salad oil and vinegar, mixing well.
Place the steak in the oil mixture and refrigerate it in the coldest part.
Turn the steak several times over the next 24 hours.
Cook
When ready to cook, scrape off the oil and wipe the steak.
Broil the steak over a clear, hot fire.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Round steak
- Lean cut that is tenderised by the marinade during its long soak.
- Salad oil
- Coats the surface and carries flavour into the meat, adding moisture.
- Vinegar
- Acidity that gently breaks down surface proteins, helping the steak turn tender.
The step that matters
Turn the steak several times over the next 24 hours. Marinade only penetrates the surface, so turning keeps every side in contact with the oil and acid, giving more even tenderising and flavour across the cut.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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