Recipes Beef Round Steak

Introduction

Beef round steak, a lean and economical cut of meat sourced from the rear leg of the cow, is a versatile ingredient found in many cuisines. While it can sometimes be tough if not prepared correctly, with the right recipes and cooking techniques, beef round steak can be transformed into a delicious and satisfying meal. Its affordability and availability contribute to its widespread popularity, making it a staple in households worldwide. Many recipes aim to tenderize and enhance the flavor of this cut, turning it into a culinary delight.

Ingredients

The essential ingredients for many recipes using beef round steak include:

Beef Round Steak: Typically 1-2 pounds, about 1/2 inch thick.
Olive Oil: For searing or sauting. Vegetable oil can also be used.
Salt and Black Pepper: To taste, for initial seasoning.
Garlic: Minced or powdered, adds aromatic flavor.
Onion: Sliced or chopped, contributes sweetness and depth.
Beef Broth: Used for braising or creating sauces.
Soy Sauce: Adds umami and depth of flavor (optional).
Worcestershire Sauce: Enhances savory notes (optional).
Herbs: Fresh or dried, such as thyme, rosemary, or bay leaf.
Flour: For thickening sauces (optional).

Preparation Steps

Proper preparation is crucial for tenderizing beef round steak. Begin by rinsing the steak under cold water and patting it dry with paper towels. Trim away any excess fat or silver skin. To tenderize, several methods can be employed:

Mechanical Tenderizing: Use a meat mallet to pound the steak to an even thickness. This breaks down the muscle fibers.
Marinating: Submerge the steak in a marinade for at least 30 minutes, or up to overnight in the refrigerator. Acidic marinades (containing vinegar, lemon juice, or wine) help to tenderize the meat. Marinades with enzymes (like pineapple juice) should be used cautiously as they can make the meat mushy if left too long.
Scoring: Make shallow cuts in a diamond pattern across the surface of the steak. This helps the marinade penetrate deeper and prevents the steak from curling during cooking.

Season the prepared steak generously with salt, pepper, and any other desired spices before cooking.

Cooking Instructions

Several cooking methods work well for beef round steak:

Braising: Searing the steak first on high heat creates a flavorful crust. Then, simmer it in a liquid (beef broth, wine, or a combination) over low heat for 1.5 to 2 hours, or until fork-tender. This method is ideal for tough cuts.

Heat a skillet or Dutch oven over medium-high heat. Add olive oil. Sear the steak on both sides until browned. Remove the steak and set aside. Add chopped onion and garlic to the skillet. Saut until softened. Pour in beef broth, soy sauce (if using), Worcestershire sauce (if using), and herbs. Return the steak to the skillet, ensuring it is mostly submerged in the liquid. Bring to a simmer, then cover and reduce heat to low. Simmer for 1.5 to 2 hours, or until the steak is fork-tender. If desired, thicken the sauce by mixing a tablespoon of cornstarch with two tablespoons of cold water and stirring it into the simmering liquid.

Pan-Frying/Sauting: Tenderized and thinly sliced beef round steak can be quickly sauted in a hot pan with oil. Cook for 2-3 minutes per side for medium-rare, adjusting the time based on desired doneness. This method works best for very thin cuts.

Pat the steak dry and season with salt, pepper, and other desired spices. Heat a skillet over medium-high heat. Add olive oil. Add the steak to the skillet, ensuring not to overcrowd the pan. Cook in batches if necessary. Cook for 2-3 minutes per side for medium-rare, or longer for desired doneness. Remove the steak from the skillet and let it rest for a few minutes before slicing and serving.

Grilling: Marinated beef round steak can be grilled over medium-high heat for 4-6 minutes per side for medium-rare. Use a meat thermometer to ensure the internal temperature reaches the desired doneness. Let the steak rest for a few minutes before slicing against the grain.

Preheat the grill to medium-high heat. Marinate the steak for at least 30 minutes. Remove the steak from the marinade and pat it dry. Grill the steak for 4-6 minutes per side for medium-rare, or longer for desired doneness. Use a meat thermometer to ensure the internal temperature reaches the desired doneness. Let the steak rest for a few minutes before slicing and serving.

Slow Cooking: This cut is also well-suited to slow cooking. Sear the meat first and then cook on low for 6 to 8 hours in a slow cooker with your choice of liquid.

Sear the beef round steak in a hot skillet. Then place the seared round steak inside of the slow cooker. Pour in your liquid of choice (e.g., beef broth, tomato sauce, wine), add onions, herbs, and other vegetables. Cook for 6-8 hours on low, or until tender.

Recommended internal temperatures:

Medium-Rare: 130-135F (54-57C)
Medium: 135-145F (57-63C)
Medium-Well: 145-155F (63-68C)
Well-Done: 155F+ (68C+)

Serving Suggestions

Beef round steak can be served in various ways:

Sliced Steak with Gravy: Braised or pan-fried steak sliced against the grain, served with the pan juices or a homemade gravy.
Steak Fajitas: Grilled or sauted steak, sliced into strips and served with bell peppers, onions, and tortillas.
Beef Stroganoff: Thinly sliced steak cooked in a creamy mushroom sauce, served over egg noodles.
Steak Sandwiches: Grilled or pan-fried steak, sliced and served on a toasted roll with toppings like lettuce, tomato, and onions.
Accompaniments: Mashed potatoes, roasted vegetables, rice pilaf, or a simple salad pair well with beef round steak.

Tips and Common Mistakes

To ensure a delicious and tender beef round steak:

Don’t Overcook: Overcooking is the most common mistake. Use a meat thermometer to monitor the internal temperature.
Slice Against the Grain: This shortens the muscle fibers and makes the steak easier to chew.
Let it Rest: Allow the cooked steak to rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Use High Heat for Searing: This creates a flavorful crust and helps to lock in the juices.
Don’t Overcrowd the Pan: Overcrowding lowers the temperature of the pan and prevents the steak from browning properly. Cook in batches if necessary.
Be Mindful of Marinade Time: Extended exposure to acidic marinades can make the beef become mushy.

Explore More Cooking Guides

Learning to prepare beef round steak opens a world of culinary possibilities, from comforting braised dishes to quick and easy weeknight meals. Its rich flavor and versatility make it a rewarding ingredient to master. Beef round steak is a budget-friendly and nutritious meal option that can be tailored to various tastes and occasions. Attempt recipes with beef round steak at home today and explore more cooking guides at foodrecipestory.com for endless culinary inspiration.