Round steaks can be cooked using either dry or moist heat, depending on the cut. Round tip can be broiled or grilled as is, but it’s a good idea to marinate the less tender cuts before broiling or grilling.
Marinades are seasoned liquids containing tenderizing ingredients, either acidic foods such as lemon juice, wine, vinegar, and tomato juice, or natural tenderizers such as pineapple, papaya, or ginger. To marinate, place round steak in an acid-resistant container, add marinade—1/4 to 1/2 cup (63 to 127g) for each 1 to 2 pounds (0.45 to 0.90 kg) of meat—and turn meat to make sure the liquid touches all surfaces. Cover, and marinate in the refrigerator for several hours or overnight. Marinades can be used to baste round steak while cooking, or to make a sauce. However, once the marinade has come in contact with raw meat, never consume it unless it has been thoroughly cooked so that all microorganisms are destroyed.
Marinate first, then preheat the broiling element. Place steak on a broiler pan 2 to 4 inches (5–10cm) from the heat source. Depending on the size, cook 14 to 17 minutes, turning once. Remove the steak when it reaches the desired degree of doneness.
Marinate first, then place steak or kabobs directly over the heat source. Grill 8 to 18 minutes, depending on the thickness of the meat.
Marinate first, then heat a skillet on the stovetop until hot. Place the steak on the skillet and cook 8 to 10 minutes, turning once. Remove steak when it reaches desired degree of doneness.
Marinate first, then heat oil in a skillet until medium hot, then add steak. Cook on each side until the meat reaches an internal temperature of 145°F (63°C) for medium rare or 160°F (71°C) for medium.
Cut steak into thin pieces (partly-frozen meat slices more easily), heat oil in a skillet or wok, and cook over medium-high heat, turning pieces frequently, until meat is brown.
Heat oil in a skillet and brown the steak on both sides. Add cooking liquid and seasonings. Reduce heat and simmer until tender, 1 1/4 to 1 3/4 hours.