	Basics Refrigerator Storage (35ºF to 40ºF) 3 to 4 days Freezer Storage (0ºF or colder) 6 to 12 months How Much? 1 pound yield 4 (3-ounce) cooked, trimmed servings

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Beef Bottom Round Steak (Western Griller)

Relatively new to the marketplace, this steak shows promise as an everyday affordable value steak. It’s lean, convenient, boneless and quick-cooking. This steak should be marinated 6 to 24 hours in a tenderizing marinade before grilling or broiling. Steaks 1 inch thick or less can be skillet-cooked. For best eating quality, cook only to medium rare and carve into thin slices.

Beef Bottom Round Steaks (Western Griller) are cut from the Beef Outside Round (Flat) (IMPS/NAMP 171B). Following the natural seam, the triangular-shaped muscle is removed and usually sold as pot roast. The remaining muscle is completely trimmed and then cut across the grain into 3/4-, 1-, or 1-1/4-inch thick steaks. These larger steaks are then cut in half for more manageable family-size steaks.

Cooking Instructions

Grilling

Beef Bottom Round Steaks (Western Griller), marinate (3/4 inch thick)
Grill steaks, covered, over medium, ash-covered coals 8 to 10 minutes for medium rare doneness, turning once. Do not overcook.

Beef Bottom Round Steaks (Western Griller), marinate (1 inch thick)
Grill steaks, covered, over medium, ash-covered coals 12 to 15 minutes for medium rare doneness, turning once or twice. Do not overcook.

Beef Bottom Round Steaks (Western Griller), marinate (1-1/4 inches thick)
Grill steaks, covered, over medium, ash-covered coals 18 to 20 minutes for medium rare doneness, turning 2 to 3 times. Do not overcook.

Broiling

Beef Bottom Round Steaks (Western Griller), marinate (1-1/4 inches thick)
Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 18 to 20 minutes for medium rare doneness, turning once. Let stand 5 minutes. Do not overcook.

Skillet Cooking

Beef Bottom Round Steaks (Western Griller), marinate (3/4 to 1 inch thick)
Heat heavy nonstick skillet over medium heat until hot. Place steaks in skillet. Do not crowd. Cook steak (3/4 inch thick), uncovered, 11 to 14 minutes (steak 1 inch thick, 16 to 22 minutes) for medium rare doneness, turning occasionally. Do not overcook.

Cooking Tips

Marinate 6 to 24 hours in tenderizing marinade. A tenderizing marinade contains a food acid, such as lemon juice, vinegar, Italian dressing, salsa or wine.
Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of steak.
Marinate in food-safe plastic bag or glass or stainless steel container in refrigerator. Turn steak occasionally for even exposure to marinade.
Reserve a portion of the marinade before adding the beef to use later to baste or serve as a sauce. Marinades that have been in contact with raw meat must be brought to a full rolling boil before being served.
Never save and reuse marinade.
Pat raw steaks dry with paper towels to promote browning.
Cook over medium heat; high heat chars the outside before the inside is done.
Turn with tongs or spatula; piercing causes loss of flavorful juices.
Recommend cooking to medium rare doneness for best eating quality.
Remove excess drippings from skillet as they accumulate during cooking.
Carve bottom round steaks into thin slices.

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Doneness

For best results, cook steaks to medium rare (145ºF) doneness. Do not overcook.

Use instant-read thermometer for the most accurate method. Insert thermometer horizontally from side of steak into center.
To judge doneness visually, make a small slit near center of steak and check color.
Medium rare = pink in center, slightly brown toward exterior

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