Round Steak Kcoiled
Ingredients
Directions
Marinate
Buy a round steak the day before serving.
In a deep plate, mix salad oil and vinegar until well blended.
Pour the mixture over the steak 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 beef that is tenderised by the marinade and then browned by the broiler.
- Salad oil
- Carries flavour onto the meat's surface and adds moisture during marinating.
- Vinegar
- Acid that begins to soften the meat's surface and adds a sharp, tangy note.
The step that matters
Wipe the steak dry before broiling. Removing the excess oil and surface moisture lets the meat brown instead of steaming under the intense heat of the broiler. Browning develops the savoury flavour that the marinated steak needs.
“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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