seeking advice on best method for preparing "top round steak

Steve Wertz

Your marinade ideas sound very good, similar to ones I use on broiled salmon. How long do you marinate before broiling and at that level of physical tenderizing is it possible to get a nicely browned exterior and a rare to medium rare interior. The slice thinly at a steep angle is how I deal with a London broil and you are right it makes a huge difference. I am the carver in the household; and as I have chronic wrist and shoulder pain from making a living banging away at a computer keyboard I don't serve such labor intensive dishes. Besides I am happy to have had my turn with cutting up my children's food. Now that we are all grownup around here I prefer being able to just sit down and enjoy my meal without facing another task. My mother was the one who taught me how to carve. She also taught me the merits of squeezing some lemon juice on each side of a steak just 5 or 10 minutes before broiling or grilling. She was a wonderful cook who prepared three meals a day because my Dad would come home for work for lunch. He pbutted in 1999 and my Mom took a break from all that cooking. She died at age 87 this past February. All this makes me miss her so. I appreciate all she taught me and have sweet memories of her delight with learning new ingredients and recipes from me.