Moderately tender, lean Inside Round is more flavourful than Eye of Round and more tender than Outside Round.
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MARINATING | Recommended
Pierce Marinating Steak all over with fork.
Place in sealable freezer bag with 1 cup marinade (such as teriyaki sauce or salad dressing); refrigerate for 8 to 12 hours. Discard marinade. Pat meat dry.
Grill, broil or pan-fry using medium-high heat, turning twice or more with tongs. Cook to at least medium-rare 145°F (63°C), or 160°F (71°C) for medium, or 170°F (77°C) for well-done. Let rest 5 minutes before serving or slicing.
PAN SEAR | Alternate
Marinating Kabob Cubes
Combine ½ cup (125 mL) marinade (e.g. teriyaki sauce or salad dressing) PLUS 2 tbsp (30 mL) cornstarch in sealable freezer bag.
Cut steak into 1-inch (2.5 cm) cubes; add to marinade and refrigerate for 15 to 30 minutes.
Discard marinade from meat. Pat beef cubes dry with paper towel; thread beef cubes onto soaked skewers.
Grill over medium-high heat in a closed barbecue for 8 to 10 minutes, turning to brown all sides, until cooked to at least 145°F (63°C) for medium-rare or 160°F (71°C) for medium, 70°F (77°C) for well-done.
Marinades are all about building steak flavour and juiciness. Piercing steak all over with a fork is what helps tenderize the steak.
Carve Marinating Steaks across the grain to maximize tenderness.
Use a digital read instant thermometer inserted sideways into the steak for the best way to determine doneness.
Steaks cook more evenly when flipped at least twice during grilling.
For best browning and flavour, pat steaks dry with paper towels before grilling.
Be sure to let steaks rest for about 5 minutes after cooking so that the juices get the chance to settle before you serve or slice.