What is round steak? What do I do with it?

Probably obvious to the GF community out there. In case you’re preparing GF food for others and it’s not your usual jam...regular soy sauce is not gluten free. My favorite substitution is amino acids but you can usually find a GF soy sauce alternative nearby on the store shelf.

You can make German Rouladen! Delicious!

Frankly, I hate meat with any fat so I like this cut. What I do is stab it full of holes and marinate it overnight with meat tenderizer, spices & a marinate made with water, vinagar and or fruit juices overnight then I grill it as a steak. I think it is quite good this way. It is a vastly different piece of meat if it isn't marinated overnight. Another way to cook is, l
slow and serve as a roast. It doesn't hurt to add tenderizer to the roast.

It is not a favorite cut but you can tenderize it using a needling device meat tenderizer, they don't cost too much, but try to get a good one so you don't have to work so hard as the cheap ones. If you have a lot of round steak it is worth buying a decent one. Meanwhile pound it a bit with a regular tenderizer or the edge of a heavy pan. That makes it like cube steak but the butcher has a big machine for that. Alton Brown has a great Swiss Steak recipe for it that is a classic.
http://www.foodnetwork.com/recipes/alton-brown/swiss-steak-recipe.html

He also uses it for country fried steak but that isn't a dish that appeals to me.
http://www.foodnetwork.com/recipes/alton-brown/chicken-fried-steak-recipe.html
And country style
http://www.foodnetwork.com/recipes/alton-brown/country-style-steak-recipe.html

Makes a great Green bell pepper steak or Swiss steak--oven prepared

Tortas!
https://food52.com/recipes/30851-tortas-de-bisteca

Also you can tenderize it and use it for chicken fried steak or fajitas

When my children were growing up, I used to trim it and grind it with one or two pieces of bacon to make ground beef.

I agree with savorthis. It makes great jerky. Otherwise, braising low and slow is a good way to go.

Make jerky! https://food52.com/recipes/22529-bulgogi-jerky

Eat by turning the plate till it's gone.

Round steak is cut from the rear leg of the cow and can be a bit chewy because it's so lean. It's a fairly inexpensive cut of meat that is divided into cuts "including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin" (via Wikipedia).

I'd recommend braising or slow cooking it as that's the best way to get is soft/tender and not end up with a tough/chewy.