Left Overs - Top Round

A week ago, I found beef top round on sale two for one at the local grocery. If you are not familiar with top round steak, it is also sometimes labeled as London Broil. It is best, as a steak, broiled to rare or it will get really tough. Now, my wife is from Nicaragua where they pretty much eat meat well done. While I have enticed her to eat a rare to medium rare steak on two or three occasions, which she loved, she still at times insists on medium well. Despite my protests, she wanted her top round medium well and the results were as I expected. She got a tough, chewy piece of meat and promptly said she couldn't eat it. I froze the leftovers and was determined not to waste the meat. This week, while looking in the freezer, I noticed the leftover meat as well as some refried beans I had previously frozen. I decided that bean and beef burritos were in order. I had probably 3/4 lbs. of meat which I cubed and threw into a food processor along with a quartered yellow onion and three cloves of garlic. I processed until chunky. I placed the results into a pan with beef stock to cover along with 1 Tbsp. chili powder and 1/2 Tbsp Cumin powder. I let it simmer for an hour until the meat was tender and most of the liquid was evaporated. I served this and the refried beans in warmed flour tortillas along with a freshly made Pico de Gallo. It was excellent.