Bobo Bonobo® wrote:
>
> You could cut it up and stir fry it, but I'd cut it across the grain,
> basically making it into two steaks, both a little less than an inch
> thick, then pan cook it. Use some oil or rendered fat in the pan, and
> don't cook too hot. Well done should be cooked more slowly. You
> might consider salting, peppering and flouring it first. That's what
> my mother did with round steak that she cooked well done. If you are
> used to well done beef, then you know that it is always pretty chewy.
> Next time buy thinner steaks, much thinner for pan cooking well done.

Or run it through a meat grinder, though this
cut is probably too lean to make hamburgers
or meatballs. Maybe if you added breadcrumbs
and eggs or something, you could make meatballs.

It's just not a very interesting cut of meat.
It's main feature is that it is cheap.