Recipes With Beef Top Round Steak

Save

Introduction

Beef top round steak, a lean and economical cut, presents a delicious culinary canvas for those seeking flavorful and satisfying meals. While it can sometimes be perceived as tough, mastering the appropriate cooking techniques transforms this cut into a tender and enjoyable experience. Recipes with beef top round steak are popular due to their versatility and affordability, making them a staple in many households around the world. It’s often chosen for dishes like Swiss steak, stir-fries, and even roasts when prepared correctly.

Ingredients

The essential ingredients for successful beef top round steak recipes often begin with the cut itself. Choose a steak that is uniformly thick, preferably about to 1 inch. A simple marinade is also essential. Typical ingredients include:

• Beef top round steak (approximately 1-2 pounds)
• Olive oil (2 tablespoons)
• Soy sauce (3 tablespoons)
• Worcestershire sauce (2 tablespoons)
• Garlic (2-3 cloves, minced)
• Black pepper (1 teaspoon)
• Salt (to taste, use sparingly)
• Optional: Herbs like rosemary, thyme, or oregano (1 teaspoon, dried or fresh)

Substitutions: Balsamic vinegar can replace Worcestershire sauce for a slightly sweeter tang. Coconut aminos can substitute soy sauce for a gluten-free alternative. Onion powder can stand in for fresh garlic in a pinch.

Preparation Steps

Proper preparation is key to tenderizing beef top round steak. Start by trimming any excess fat or silver skin. Marinating is highly recommended. Combine olive oil, soy sauce, Worcestershire sauce, minced garlic, black pepper, salt, and optional herbs in a resealable bag or shallow dish. Add the steak, ensuring it’s fully coated. Marinate in the refrigerator for at least 30 minutes, or preferably 2-4 hours. For an even more tender result, consider marinating overnight. Before cooking, remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes. This allows for more even cooking.

Cooking Instructions

Several cooking methods work well with beef top round steak, each yielding different results: Pan-Searing: 1. Heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat until smoking hot. 2. Remove the steak from the marinade, discarding the marinade. Pat the steak dry with paper towels. 3. Add a tablespoon of oil to the skillet (if needed). 4. Sear the steak for 3-4 minutes per side for medium-rare, 4-5 minutes per side for medium, and 5-6 minutes per side for medium-well. Use a meat thermometer to ensure accurate doneness (130-135F for medium-rare, 135-145F for medium, 145-155F for medium-well). 5. Remove the steak from the skillet and let it rest for at least 5-10 minutes before slicing. Grilling: 1. Preheat the grill to medium-high heat. 2. Remove the steak from the marinade, discarding the marinade. Pat the steak dry. 3. Grill the steak for 3-5 minutes per side for medium-rare, 4-6 minutes per side for medium. Adjust cooking time based on thickness and desired doneness. 4. Use a meat thermometer to ensure accurate doneness. 5. Let the steak rest for at least 5-10 minutes before slicing. Slow Cooking (for Swiss Steak): 1. Dredge the steak in flour seasoned with salt and pepper. 2. Brown the steak in a skillet with oil. 3. Add diced tomatoes, onions, bell peppers, and beef broth to the skillet. 4. Cover and simmer over low heat for 1.5-2 hours, or until the steak is very tender.

Serving Suggestions

Beef top round steak is incredibly versatile and pairs well with various side dishes. Some popular options include:

• Mashed potatoes
• Roasted vegetables (asparagus, Brussels sprouts, carrots)
• Rice pilaf
• Salads (garden salad, Caesar salad)
• Garlic bread

For serving, slice the steak thinly against the grain to maximize tenderness. Garnish with fresh herbs like parsley or cilantro. A simple pan sauce made with pan drippings, beef broth, and a touch of butter can elevate the dish.

Tips and Common Mistakes

To achieve the best results with beef top round steak, keep these tips in mind:

• Don’t overcook: This cut can become tough very easily. Use a meat thermometer and err on the side of undercooking.
• Marinate: Marinating helps tenderize the meat and adds flavor.
• Pat the steak dry: Drying the steak before searing ensures a good sear.
• Let it rest: Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.
• Slice against the grain: This shortens the muscle fibers, making the steak easier to chew.
• Avoid overcrowding the pan: This will lower the temperature and prevent a good sear. Cook in batches if necessary.

Explore More Cooking Guides

Learning recipes with beef top round steak unlocks a world of affordable and delicious meals. Its adaptability to various flavors and cooking methods makes it a valuable addition to any home cook’s repertoire. From quick weeknight dinners to hearty family meals, beef top round steak provides a flavorful and satisfying option. Embrace this versatile cut, experiment with different marinades and cooking techniques, and elevate your culinary skills. Try making this at home, and explore more cooking guides at foodrecipestory.com.