Outside Round Marinating Steak OCFB - Canadian Beef

Outside Round Marinating Steak

Moderately tender with good beefy flavour. Pierce all over and marinate 4 to 12 hours to maximize tenderness.

HOW TO BOOKMARK

1. SAVE or BOOKMARK this page for later – Don’t forget to bookmark this page on your mobile device for future reference. You can revisit the nutrition section, recipes and more anywhere anytime!

HOW TO ADD BOOKMARK

GOOGLE CHROME

To bookmark a page in Chrome on your mobile device, use the “Share” button in your address bar.

SAFARI

Tap the Share icon at the bottom of the page. It looks like a box with an arrow pointing up.
In the Share menu, tap Add Bookmark. Enter a new name, if you like, or tap Save to save the bookmark under its original name.

FIREFOX

Tap the Menu Button.
Tap Add next to Bookmarks.

SAMSUNG INTERNET

Tap on the in the URL bar.
You will see the Page bookmarked notification.

Cooking Methods

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, pan-fry or broil using medium-high heat, turning at least twice with tongs. Cook to medium-rare at least, 145°F (63°C) or to medium at most (160°F /71°C).
Let rest 5 minutes before serving or slicing.

GRILL | 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, or 70°F (77°C) for well-done.

TIPS

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.

Product Information

ONTARIO CORN FED BEEF

Link to: Outside Round Marinating Steak Nutrition RCSS

NUTRITION

BEEF QUALITY AND GRADING

SAFE FOOD HANDLING TIPS