The idea that cuts of meat are good for specific things tends to escape me. I could not tell you what would be the best thing for making shredded beef, or what is the best cut for stew meat. I base all meat on what it looks like. My #1 criteria that meat must meet is lean. Super lean. I tend to stand around cutting fat off meat when I apparently am not suppose to (something about flavor... yaddayadda). I can't help it. I'll cut around fat at a nice restaurant, I have no shame.
Luckily Whole Foods seems to have some really nice cuts of meat. I happened upon some top round steaks that looked lean as beef can be, and of course it was grass fed and organic (see prior rant about food). I made the epitome of an American dinner with it. Steamed asparagus, mashed potatoes (skin on, with a little bit of half & half and butter), and cut up top round steak.
Delicious.
For the top round I cut it into cubes then added some pepper, salt, and about 4 tablespoons of worcestershire sauce. Once it was cooked there was some excess liquids (mostly the worcestershire sauce), so I took about 1/4 cup of cold water and some cornstarch and mixed it up then poured it in the pan with the top round chunks. It made a small amount of gravy just right for keeping the steak moist and not losing any worcestershire sauce.
Being the generous person I am I gave the last little bit of gravy to David for his potatoes, so this was his plate I used for photographing. ;)
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