A bottom round steak is a segment of meat cut from the outside area of a cow's hind leg, also known as bottom round roast or rump roast. It is one of the tougher cuts of beef. Marinading bottom round steak and cooking it at a relatively low temperature tenderizes it and keeps it moist. The advantage of a tougher cut of meat is that it provides more flavor, which is well paired with herbs and spices. Middle Eastern-inspired kabobs require meat with a hardy texture, and the bottom round roast meats that requirement.
Step 1
Whisk together the olive oil, yogurt, garlic, cumin, hot sauce and salt and pepper to taste in a medium bowl. Pour half of this marinade into a small bowl, cover it with plastic wrap, and place it in the refrigerator.
Step 2
Put the remaining marinade in a zippered plastic bag with the meat cubes. Marinate for at least 30 minutes and as long as 24 hours in the refrigerator.
Step 3
Preheat a gas grill by turning the burners to high and closing the lid for 10 minutes, or light the briquettes of a charcoal grill and let them heat for 30 minutes.
Step 4
Clean the grill grating with a wire brush, and apply olive oil with a heatproof basting brush.
Step 5
Insert each skewer into five pieces of meat, three onions and three tomatoes, evenly dispersed.
Step 6
Grill for three to four minutes on each side.
Tips and Warnings
- Serve this Middle Eastern-inspired bottom round steak skewers with orzo and feta pasta salad, couscous or saffron rice; a medium-bodied red wine, such as Pinot Noir; and mint sorbet.
Things You'll Need
- 2-lb. bottom round steak, cut into bite-size pieces
- 3 tbsp. olive oil
- 2 tsp. chopped garlic
- 1/2 cup plain yogurt
- 1 tsp. cumin
- 1 tbsp. hot sauce
- Salt and pepper
- Plastic wrap
- Gallon-size zippered plastic bag
- Grill
- Wire brush
- Heatproof basting brush
- 2 tbsp. olive oil
- Metal skewers
- 2 cups pearl onions
- 1 pt. cherry tomatoes
References
- "Food Lover's Companion"; Sharon Tyler Herbst and Ron Herbst; 2007
- Cook's Illustrated: Marinade Must-Haves
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