Thanks for all the advice! My toaster oven works great for broiling
round streak; it is much easier to clean the pan and the entire process
is much more convenient.

I'll also make sure to give London Broil a try!

Thanks again!
Swann

wrote:
> Andy wrote:
> > wrote in news:1116837726.317681.284170
> > @g43g2000cwa.googlegroups.com:
> >
> > > I am a college student who happens to broil round steak on a
> regular
> > > basis in a normal oven. Of course, I have to marinade the steak
> for
> > > about 24 hours to tenderize it, but it actually doesn't taste half
> bad
> > > and it's a lot cheaper than the more tender cuts. In either case,
> I
> > > have recently, for a variety of reasons, decided to consider
> broiling
> > > round steak in a toaster oven rather than in my regular oven, and I
> was
> > > wondering how well this would work. I know a toaster oven does
> have a
> > > broil setting, but would it truly be hot enough to cook a
> relatively
> > > tough round steak? Would it cook it evenly at all?
> > >
> > > Any assistance would be greatly appreciated.
> > >
> > > Thanks,
> > > Swann
> >
> >
> > Swann,
> >
> > I have a small toaster/convection oven. I've had great results
> cooking
> > sirloin tri-tip roasts (2" thick) using convection heat. Cooking time
> is
> > relatively short (approx 40 minutes) at 400 degrees. The roast plumps
> up
> > nicely, browns beautifully and tastes wonderful, like it should.
> >
> > Andy
>
> But that wasn't the question.
>
> The poster asked if they could BROIL a round steak in a toaster oven.
> No mention of Convection, which would seriously impact the timing of
> the cooking process. Not to mention, you're talking about a tri-tip
> "roast", which is usually twice as thick as the typical round steak
> would be.
>
> In answer to the original question: Yes, you can broil a round steak in
> a toaster oven. Round steak is typically pretty lean to begin with,
> but you will want to trim as much visible fat from it as possible,
> though, because the close proximity of the meat to the heating element
> could cause a flare up.
>
> Don't expect well-done, though. (No more than Medium is probably a
> good idea with round steak, anyway). The elements are pretty close to
> the meat and it would probably scorch before it got well-done
> throughout. Of course, that would depend on your toaster oven.
>
> For an inch thick steak, I would start with 5 minutes on side one
> (rotate it 180 degrees to assure even browning) and 3-4 minutes on side
> two. Adjust as needed until desired doneness. (By rotate it, I mean,
> leave it on side one, but turn it so what was the left side of the meat
> is now on the right, and vice versa.)
>
> Good luck.
> By the way, just fyi, there is another cut available in my markets that
> is also sold as "London Broil" (which is usually how Round Steak is
> labeled here) that is from the front half of the cow, rather than the
> back, and I find it's more tender and has more flavor, for what it's
> worth. It's called either "chuck steak" or "Shoulder steak" for "London
> Broil" and I have found it to be superior to Round steak, and is around
> the same price. (on sale, $1.69-2.49 per pound. Regular $3.49-4.29 per
> pound)
>
> My favorite marinade for this cut is as follows:
> 1/2 cup lemon or lime juice
> 1/4 cup cider vinegar
> tons of garlic
> salt and pepper
> ground celery seed
> Tablespoon of worcestershire or steak sauce
> 3 tablespoons of vegetable (olive, corn, whatever is handy)
> A good spice rub. Lately, it's been Montreal Steak by McCormicks
>
> Rub the meat with the spice rub and put it in a ziploc bag.
> In a 2 cup measuring cup, combine the lemon or lime juice, vinegar,
> salt, pepper, celery, worcestershire (or steak sauce) and a couple
> pinches of the rub and whisk together until well blended.
>
> Pour over the meat, seal tightly and let sit in the fridge 24 hours.
> Turn it every few hours.
>
> Of course, there's nothing wrong with bottle Italian salad dressing in
> a pinch!
>
> Cook as above. Make sure you slice it as thinly as possible, across the
> short side, and the meat will be pretty tender eating. Leftovers make
> a nice topping for a big green salad or even in fajitas.