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View Full Version : Mesquite Fired Top Round Steaks (lots o pics)


JONESY
03-23-2012, 12:11 PM
I was at the grocery store and they had top round steaks on sale for $3.50/lb, so I decided to do some fajitas. I’ve never used this cut before, but thought it would be fun to try something different.

Seasoned the steaks with an Ancho chili powder and a wet paste of;
Olive oil
Cilantro
Garlic
Lemon
Lime
Cumin
Salt and pepper
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030832.jpg

Made the wife my 3.2.1 Margarita while the meat marinated
3oz Tequila
2oz Fresh squeezed lime juice
1oz Orange liquor
1oz Simple syrup
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030837.jpg

I cooked the steaks over an all mesquite hardwood fire. Started with a tightly packed full chimney.
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030839.jpg

Dumped the wood and let it work down to some coals.
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030840.jpg
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030841.jpg

Fired the steaks directly over the mesquite coals
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030845.jpg
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030846.jpg

Pulled and sliced at medium rare
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030853.jpg

Served as a fajita with peppers/onion, cheese, homemade pico and japs. I also served some black beans and rice. For the black beans I used two cans drained and rinsed black beans, sautéed onion, garlic, poblano pepper, one can tomato sauce, taco seasoning and cumin.
http://i681.photobucket.com/albums/vv175/jonesy_02/120323/P1030854.jpg

The meal turned out great, the top round steaks were a little on the tough side, but sliced thin enough were great for a fajita. All in all the meal was great, I loved the beans and had fun cooking over the mesquite fire.

certified106
03-23-2012, 12:14 PM
Dang it that makes the Taco Bell I just had for lunch look like dog food :shock:! Awesome looking meal! :eusa_clap

The_Kapn
03-23-2012, 12:15 PM
Great Looking Grub!!

Thanks,

TIM

Big George's BBQ
03-23-2012, 12:17 PM
YUM That looks Awesome :thumb:

Vision
03-23-2012, 12:18 PM
Cool.

This is stupid but I've never thought of filling a chimney with wood chunks. Do they light only using paper? How long did it take to get them to usable coals?

AlanTX
03-23-2012, 12:20 PM
That cut of meat is normally tough when cooked that way. I'm sure cutting it thin helped out quite a bit. It does look appetizing.

JONESY
03-23-2012, 12:27 PM
Cool.

This is stupid but I've never thought of filling a chimney with wood chunks. Do they light only using paper? How long did it take to get them to usable coals?

I lit them over the gas lighter on the Weber Performer, but I'm sure you could do it over paper. I let them go over the gas for 4-5 minutes, dumped them out and let them cook down another 10.

This is one of those methods where you want to have everything ready, and go for a very high heat sear. The wood chunks burn extremely hot, but do burn fast.

That cut of meat is normally tough when cooked that way. I'm sure cutting it thin helped out quite a bit. It does look appetizing.

I normally use flank steak or skirt steak for this, but thought I'd try something different. They were a little tough, but had great beef flavor.

LT72884
03-23-2012, 12:46 PM
AWESOME. yeah i have cooked with top round once before and i tried it with no marinate and it tasted like a tough piece of liver.
I like fajitas and those look great. Now i want some. haha


I like how you cooked over the wood fire. Im trying to do the same thing but with 4 wood chunks and a fan under it to keep em hot.

thanks for sharing.

AlanTX
03-23-2012, 12:55 PM
I wonder if you used cube steak or beat the hell out of it with a meat tenderizer first, would resolve the toughness issue? Probably.

JONESY
03-23-2012, 01:01 PM
I wonder if you used cube steak or beat the hell out of it with a meat tenderizer first, would resolve the toughness issue? Probably.

I'm sure beating it with a meat mallet would help, don't get me wrong these were not like shoe leather, just not as tender as flank steak. I know this cut is used for London broil, I wonder what they do there to tenderize it.

AlanTX
03-23-2012, 01:10 PM
Glad to hear it wasn't shoe leather tough. Flank steak can be tough too. Nothing worse than having to chew on a piece of meat forever to choke it down. I'm talking to where your jaw is tired of chewing..ugh!!!

maxwell7
03-23-2012, 01:55 PM
nice meal. I'm centering on the Margarita--what is simple syrup? I'm assuming not karo , but what?:icon_blush:

JONESY
03-23-2012, 02:04 PM
nice meal. I'm centering on the Margarita--what is simple syrup? I'm assuming not karo , but what?:icon_blush:
Simple syrup is equal parts white sugar and water, bring just to a boil to combine, chill and enjoy. This recipe will be better than any store bought Margarita mix out there.

AlanTX
03-23-2012, 02:06 PM
nice meal. I'm centering on the Margarita--what is simple syrup? I'm assuming not karo , but what?:icon_blush:

Sugar and water. Heat to dissolve sugar. Ratio 1:1(1x water to 1x sugar)

LostArrow
03-23-2012, 02:21 PM
Looks Great

Will32Rod
03-23-2012, 02:22 PM
Round is great, next time slice thin, marinate, then grill the thin slcies. WIll be tender and take on more mesquite flavor.

JONESY
03-23-2012, 08:55 PM
Round is great, next time slice thin, marinate, then grill the thin slcies. WIll be tender and take on more mesquite flavor.

Slicing prior to hitting the grill would be a great idea, wood flavor and tenderness at the same time.