In article . com>,
"Meg" > wrote:

> I just sucumbed to the low price on two nice looking pieces of top
> round steak each cut about 1.5" thick, very lean, with a moderate
> amount of fat trimming the edges. In the past I often asked the
> butcher to grind this cut because I do enjoy it as a hamburger or in a
> meatloaf. The butcher was no longer on duty so I decided to take the
> steaks home and cut it into cubes to be used in the preparation of beef
> stew.
> I am new to this group and I thought it would be fun to get some new
> ideas about how to prepare this cut of beef. I find it to be too tough
> a cut to either pan fry or broil but I am interested in what others
> have prepared with success.
> Thanks

Raw, Tartar.

Seriously......

I use only top or trimmed bottom round to make steak tartar.
It's amazingly tender if uncooked.

Otherwise, I'd use it to make pot roast. Long, slow cooking will also
tenderize it. Crock pot or braise.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson