backstraps are to gold as round steaks are to tin. here is the best way i like to eat them and was very popular growing up in hawaii. teriyaki meat on the stick. cut the round steak across the grain thin roughly 3/16 to 1/4 in in width. if you do this when the meat is half frozen it is easier to cut. get yerself a bunch of bamboo shewers sold in most full service grocery stores. then thread the meat onto the skewers leaving about an inch on both ends to handle. then ya make up or buy your favorite teriyaki sauce. there are many out there but they have about the same ingredients. my reciepe came across the pacific on an outrigger canoe inside a coconut shell guarded by the Big Kahuna. place the meat on the stick in a shallow pan and pour on the teriyaki sauce to cover the meat. then take a piece of cellophane and put on top to seal in the sauce. they should be marinated for 24 hours in the refer. then bust out your BBQ, fire it up, break out your favorite beverage, get a good fire going and lay the meat on the grill...not to hot. they cook rather quickly. slap on more sauce as they cook. it will drive the neighbors nuts with the smell so lock the gate and enjoy.
