eye of round roast for fajitas

smokesniffer · November 2012

Ok I have a 2 lb roast that I want to use for fajitas. I am marinating it for 24+ hours. Should I grill it lo and slow, and hopefully it will turn out somewhat tender, or just rely on the marinate time and grill it at 400. This isn't a very tender roast, I know but wanted to use it up. Should I cut it into strips and grill or just do it as a roast.

Got a craving for some Mexican food.

TIA.

Village Idiot · November 2012

Why don't you beat it with a meat tenderizer? Next time, get a flap steak.

smokesniffer · November 2012

Hey VI , not a bad idea, should I cut it into steak strips just before it goes onto the grill? Or should I beat the pulp out of it now and let it sit?

How is Lemoncello sitting?

Little Steven · November 2012

You don't have a jacaard I assume.

Village Idiot · November 2012

I'd cut it into strips (about 1/2" thick) then beat it.

Lemoncello is done and in 8.5 oz bottles to give away (thanks for asking). My wife's book club is coming to dinner tomorrow night and we will give them each a bottle.

I'm also the cook (non Egg)

Appetizers:

Vongole casino (stuffed clams)

Biscotti

Soup and salad:

Zuppa Toscana

Salad

Entree:

Cannelloni

Dessert:

Tiramisu

I'm doing it all, except the salad. Biscotti is already done.

smokesniffer · November 2012

You are an inspiration. Seriously, your mind must whirl away @ warp speed all night to keep coming up with all these ideas. Good on you!

In case we don't touch base, have a Happy Thanksgiving.

smokesniffer · November 2012

@LS, a who??

Village Idiot · November 2012

Thanks, SS. And, a Happy Thanksgiving to you too!!!!!

Little Steven · November 2012

SS. Hard to get Canuck eye of round tender no matter what you do to it. Cook it fast and slice it wafer thin across the grain.

http://www.jaccard.com/Meat-Maximizer-Meat-Tenderizer--45-Knife_p_16.html

smokesniffer · November 2012

LS, u tube is a wonderful thing. Nope I surely don't have one, Yet. Would you just that just on tougher cuts of meat? All those holes can't be good for a better cut of steak, or I am out to lunch?

Little Steven · November 2012

I don't know but I use it for any steak that has a chance of being tough. The other advantage is that the penetrations allow marinade in. Good Luck

smokesniffer · November 2012

Little Steven said:

SS. Hard to get Canuck eye of round tender no matter what you do to it. Cook it fast and slice it wafer thin across the grain.

http://www.jaccard.com/Meat-Maximizer-Meat-Tenderizer--45-Knife_p_16.html

Roger! Will do.

Little Steven · November 2012

Village Idiot said:

I'd cut it into strips (about 1/2" thick) then beat it.

Lemoncello is done and in 8.5 oz bottles to give away (thanks for asking). My wife's book club is coming to dinner tomorrow night and we will give them each a bottle.

I'm also the cook (non Egg)

Appetizers:

Vongole casino (stuffed clams)

Biscotti

Soup and salad:

Zuppa Toscana

Salad

Entree:

Cannelloni

Dessert:

Tiramisu

I'm doing it all, except the salad. Biscotti is already done.

Savoury biscotti I assume?

Village Idiot · November 2012

Little Steven said:

Savoury biscotti I assume?

I don't know what that means, LS. I made mine with dried cranberries and pecans.

billyray · November 2012

Here's a 60 tooth Jaccard. It's a multi purpose tool, that was invented and is sold by an ex butcher in Reno, Nv. It's almost 3 times the price of the site that SS referred to, but it's quite a tool.

http://www.butcherskitchen.com/

nolaegghead · November 2012

Cutting into strips, tenderizing and searing sound like a good plan. I'd not cook it past medium. In fact, I'd cook them very hot to the upper end of MR.

Little Steven · November 2012

Village Idiot said:

Little Steven said:

Savoury biscotti I assume?
I don't know what that means, LS. I made mine with dried cranberries and pecans.

Savoury means non-sweet. Like aged cheese and herb. I thought you were using it as a sop up for the clam juice and butter. Sop up is not a culinary term to my knowledge

Village Idiot · November 2012

No clam juice. Stuffed clams. This was my last attempt.

Little Steven · November 2012

The bacon fat, butter, cheese and clams usually leave a delectable bit of liquid in the shell don't they?

nolaegghead · November 2012

A baby seal walks into a book club...

Sounds like a great dinner. Where do I sign up for the book club?

smokesniffer · November 2012

@NOLA thanks. It is for tomorrow's supper. I"ll let everyone know if I am a hero or a bum, tomorrow.

Little Steven · November 2012

Don't get yer hopes up too much. Just sayin'

smokesniffer · November 2012

LOL =))

smokesniffer · November 2012

Maybe I should sneak out and get another cut :-w L-)

Little Steven · November 2012

Seriously bud. Ever see that Gordon Pincent bit where he says "Canadians don't lie"? Best bet IMHO. If it is Canadian eye of round you can repair shoe soles with it.

Austin Egghead · November 2012

Cut it very thin, beat it to death, hot flame for 30 sec on each side.. Take one bite, toss to the dog and go purchase a skirt steak.

smokesniffer · November 2012

OHHHHH NOOOO!!!!! I am heading for disaster.. probably end up getting the Mrs and my stomaches pumped just shortly after supper. That is if we can chew the sole. Might have to sub in some chicken..

nolaegghead · November 2012

I wouldn't cut it thinner than 1/2" if you're tenderizing it by beating your meat.

smokesniffer · November 2012

You guys are great, Here I am, all by my self, laughing like crazy, I am a knucklehead. :))

Little Steven · November 2012

Nola, trouble is we don't get skirt, hanger or flap here unless we pleasure our local butchers and take the cut chart with us. SS is on the left coast and it may be different out there but flank is about the only choice.

Village Idiot · November 2012

Actually, SS. If you cut it to about 1/2", then tenderize it, it won't be bad. Go for it !!! Most Chicken Fried Steak recipes call for tenderized round steak. I've had some mighty fine chicken fried steaks.

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eye of round roast for fajitas

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