There is nothing quite like steak. I know that I could never become a vegetarian mostly because of my love of red meat! Last week there was Bottom Round Roast on sale. Now this is a pretty tough cut of meat so it needs some marinating. But once you get a good marinate on a Bottom Roast they can be totally awesome, and pretty darn flavorful. Perfect for eating fresh off the grill with some Potatoes and then sliced thin as leftovers for salads or sandwiches or fajitas or whatever!!
After marinating the steak for 24 hours I knew it was going to be good. Just as I was ending my School Day though I got a text from Rich suggesting we do Pizza for dinner. I just rolled my eyes and then responded to his message with something along the lines of “no – steak marinating, you are grilling that”. He kept pushing and then said “Sette Luna” BACK STORY… 2 years ago I took Rich to Sette Luna for his birthday where they have awesome Italian Foods but what drew us there in the first place was their advertising Wood Fired Brick Oven Pizza (our favorite kind). We have been there once or twice since but every time Rich wanted to go I would jokingly tell him “When you get a new job, closer to home”. SO – when he responded with “Sette Luna” in his text, I immediately knew that he was offered his Internship with Continental. 🙂 We are obviously pretty excited about this and having him closer to home will be just another step in finishing his MBA, planning our wedding & the rest of our lives together (and eventually kids once the degree is done).
Just as we were finishing dinner, my parents showed up at the front door (to my knowledge & Rich’s surprise) to continue the Congratulations on his Internship & shorter commute. I grew up with my dad being an expert grill-master (and he still is – I often call him with questions if Rich has them since I know nothing about grilling). When my dad saw a nice hunk of steak on the counter (with a few thin slices just calling his name) he grabbed a piece, popped it in his mouth, and said “ohhh – this is tasty, yum”. SO – this steak not only gets the thumbs up from the two of us but also from my dad…. Happy Grilling
Tasty Grilled Bottom Round Roast
as adapted from Food.com with the expert grilling advice of our house-hold’s Grill Master: the other half of my PA Wedding Photography Team, Rich!
- 2 – 4 lb [boneless] Bottom Round Roast
- 12 ounces lager beer OR wine OR water
- 1/4 cup spicy brown mustard
- 1/4 cup horseradish
- 1 Tablespoon garlic granules
- 1 teaspoon chili pepper [smoked ground chipotle]
- 2 teaspoons dried thyme
- 1 teaspoon ground nutmeg
- 1 teaspoon fresh coarse ground black pepper
- 1 Tablespoon pepper
- 3 bay leaves
24 Hours to go… Mix your liquids & the spices in a large plastic freezer bag. Make several slashes through fat shell of roast (and/or just poke the heck out of the whole thing) Place roast in bag with marinade and get rid of as much of the air as possible before sealing & then refrigerate for about 24 hours (can do as little as 12 or up to 36. I’m sure).
Time to Cook… let roast in marinade bag come to room temperature. Preheat gas grill to HOT (450°F).
Remove roast from bag & place on grill fat side down. Turn down heat to about Medium (350°F). Let it sear for about 5 minutes. Turn roast & sear each of the other sides – 5 minutes apiece. Keep the lid down when not turning to maximize cooking temperature Decrease heat a little bit and cook approximately 10 minutes a pound, periodically lifting lid to turn & test with meat thermometer (or testing with the “feel” if you can) until desired doneness is reached, remember you are looking for a rare/medium-rare here.
Remove from grill, let rest 5 – 10 minutes, slice as thin as possible, serve & enjoy.
And I leave you with this, Today’s Question of the Day… Do you have a favorite “Celebration Restaurant” in your family?