Steak is marbled with fat, which helps keep it moist and tender. Trim away large chunks of fat around the edges, but don’t worry about trying to pick out small veins of fat in the center of the steak. Those will render down as you grill the steak.

Tenderizing isn’t strictly necessary, but it will help make a round steak more palatable once cooked.

Mixing an even ratio of dried oregano and onion powder along with a pinch of salt and a clove of finely chopped garlic. The amount you need will depend on the amount of steak you have, and how much of the seasoning flavor you want to maintain. Experiment with different blends to find the right option for you. [4] X Research source Combining a quarter cup (59 ml) of olive oil, a pinch of salt, a sprig of fresh rosemary, a sprig of fresh thyme, and 2 halved garlic cloves together in a plastic bag as a marinade. [5] X Research source

Depending upon your seasoning or marinade, you can leave your steak to rest up to overnight to get the best flavor. Twelve hours is the sweet spot![7] X Research source This works especially well with flavorful dry-rubs.

Do not reuse your marinade to baste the steak while you cook.

Flip your steak once about half-way through the cooking time, when the internal temperature reads about 100° F (37. 7° C).

Remember that the ideal temperature range is around 130° F (54. 4° C). Your steak will still cook a little while it rests, though, so you don’t want bring it all the way up to the medium rare temperature on the grill. If you do want to cook your round steak to a medium temperature, bring it up to 145° F (62. 8° C) before removing it from the grill. This will result in a steak that is cooked medium to medium well. Well done steaks should be cooked to 160° F (71. 1° C), but this may result in a very leathery or chewy texture.

This means that if your grain is running from left-to-right, you should cut your steak from top to bottom. Slicing against the grain keeps the fibers in each bite short so that your steak doesn’t become overly chewy and hard-to-swallow.

Chimichurri[15] X Research source Mango salsa[16] X Research source A flavored butter[17] X Research source A red wine reduction[18] X Research source

You can store leftovers in an air-tight container placed in the refrigerator for up to 5 days. However, repeatedly heating and cooling the steak will dry it out and make it tougher.