Meat cooking advice needed

[RickG16]

I'm not in Thailand now... was in need of a butcher and they were all shut, apart from an Ethiopian one....

 

I asked them to give me a cut of beef - it said 'beef round' on the label. Being more of a griddling / grilling rather than a slow cooking person, I asked for them to cut the meat up into steaks. Just cooked them to perfection, but they were still more chewy than is preferable. So....

 

What can I do with the remaining steak shaped cuts? Is a stew the only option? If I boil them for long enough will the become tender?

 

Cheers 

[Oxx]

It's a tough cut with very little fat.

 

If you want steaks, pound them with a mallet until they're quite thin, then flash fry/grill.  Marinating for an hour or two wouldn't harm, too.

 

As a large chunk of meat, it can be roasted.

 

It's not as good as shank for braising.  Not enough connective tissue to break down and become unctuous.  (However, it has enough connective tissue to make for tough eating when grilled or roasted.)