substitute top round roast for steak

[Katya]

I'd like to make some recipes, such as London Broil and Korean BBQ, that call for top round steak. Do you think I could use top round roast instead, if I slice it thin like steak? Don't both cuts come from the same part of the cow? Has anyone tried this before?

[shoyski]

Katya, here's what foodsubs says:

top round roast Notes: This is a fairly tender piece of meat compared to other cuts from the round section. It's also one of the leanest. A thick steak cut from a top round roast is called a top round steak, while a thinner steak is simply called a round steak. Substitutes: round tip roast OR flank steak

http://www.foodsubs.com/MeatBeefRound.html

Hope this helps.

[Katya]

Thank you, Shoyski, for your reply.

I sliced the top round roast thin for stir-fry, then marinated it in baking soda for about 5 hours, rinsed it, then marinated it in cornstarch, peanut oil, dry sherry, egg white, and a pinch of black pepper for an hour or two (see Food Network's recipe for Orange Beef). The beef came out so tender when stir-fried - perfect for those of us who love tender beef! So I don't regret buying roast when the store was out of steak.