Cheap Great Steak
Backstory
Every year a couple of great friends throw a MudBug Party: a crawfish boil, with plenty of sausage, beer, and other fine drinkables and comestibles. I’m on a fairly tight budget this year, but I wanted to make something my non-mudbug-eating daughter and others might enjoy. Costco trip ensued, and here’s a great dish that has a few serving suggestions at the end of the recipe.
Ingredients
- 3-4 lbs. Eye-Round Roast (yes, the cheap stuff)
- 1/2C Worcestershire sauce
- 3/4C low sodium soy sauce
- 1/4C tabasco (or chili flakes if you want more zing and less sodium)
- 1.5T fresh ground mustard powder
- 1/4C brown sugar or unsulphured molasses
- Water sufficient to dilute marinade
Preparation
- Take all ingredients aside from meat and water and pour into saucepan.
- Heat until ingredients are well mixed (no need to bring to boil). Add water and continue stirring until you’ve got about 1.5Q of liquid. Set aside from heat and let fully cool. Then refrigerate for one hour.
- Take eye-round roast and trim excess fat.
- Cutting against the grain, slice into approximately 1/2″-3/4″ medallions.
- Pour cooled marinade into a gallon-sized freezer thickness sealable bag.
- Place medallions, one at a time, into the marinade. With a wooden spoon, make sure each medallion is fully coated before adding the next.
- When they’re all in the bag, remove all air from the bag and gently massage, ensuring that marinade coats all the meat.
- Place in fridge for 24 hours, massaging the bag and turning it ever 6-8 hours.
- BBQ grill as you would any steak
Serves: 18-24 medallions
Serving Suggestions:
Steaks
As shown above. I’d taste it before slathering it with any more condiments. The meat, especially if it’s not too well done, is surprisingly juicy and flavorful.
Middle Eastern Style Strips with Pita and Hummus
Cook to medium done. Slice cooked medallions into 1/4″ strips. Taking a pita, add 3-5 strips to a small bed of lettuce and tomatoes. Top with a generous dollop of hummus.
Texas Style Strips with Tortillas and Hummus
Cook to medium done. Slice cooked medallions into 1/4″ strips. Place 2-4 strips on a tortilla already layered with a generous slathering of hummus. Add spanish rice and guacamole to the mix, roll and enjoy.