Round Steak Recipes

Introduction

Round steak, a lean and economical cut of beef from the rear leg of the cow, often finds its way onto dinner tables across the United States and around the world. Its popularity stems from its affordability and versatility. While it can be tough if not cooked properly, with the right techniques, round steak can be transformed into a tender and flavorful meal. Mastering round steak recipes opens doors to a wide array of culinary possibilities, from hearty stews to satisfying skillet dinners.

Ingredients

The core ingredients for a successful round steak recipe are relatively simple. Primarily, the round steak itself should be about 1 to 1.5 inches thick. Other key ingredients often include:

Oil: Vegetable oil, olive oil, or canola oil for searing.
Seasoning: Salt, black pepper, garlic powder, onion powder, paprika.
Aromatics: Onion, garlic (fresh or minced).
Liquid: Beef broth, red wine, or a combination for braising.
Optional additions: Worcestershire sauce, soy sauce, tomato paste for added depth of flavor.

For substitutions, consider using different types of broth (chicken or vegetable) or varying the spices to suit your preferences. Marinating can infuse flavor, so a marinade of soy sauce, vinegar, and ginger can also be used.

Preparation Steps

Proper preparation is crucial for tenderizing round steak. Start by patting the steak dry with paper towels. This promotes better browning during searing. Trim any excess fat, but leave a thin layer for flavor. To tenderize, consider using a meat mallet to pound the steak to an even thickness. This breaks down muscle fibers and prevents uneven cooking. Next, season generously with salt, pepper, and other desired spices. Allowing the seasoned steak to sit at room temperature for about 30 minutes before cooking helps it cook more evenly. If marinating, ensure the steak is fully submerged in the marinade for at least 30 minutes, or preferably several hours in the refrigerator. Pat the steak dry again before searing to maximize browning and avoid steaming.

Cooking Instructions

Several cooking methods can be used for round steak, each yielding different results. Here are a few popular approaches:

Pan-Searing then Braising: This method is excellent for tenderizing the steak.
1. Heat oil in a heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
2. Sear the steak for 2-3 minutes per side until a deep brown crust forms.
3. Remove the steak and set aside.
4. Add chopped onion and garlic to the skillet and saut until softened.
5. Deglaze the pan with beef broth or red wine, scraping up any browned bits from the bottom.
6. Return the steak to the skillet, adding enough liquid to partially submerge it.
7. Bring to a simmer, then cover and reduce heat to low.
8. Braise for 1.5 – 2 hours, or until the steak is fork-tender.
Slow Cooking: Perfect for a hands-off approach.
1. Season or sear the round steak.
2. Place in a slow cooker with desired vegetables (potatoes, carrots, celery) and broth.
3. Cook on low for 6-8 hours, or on high for 3-4 hours, until the steak is very tender.
Grilling: While more challenging, it can be done with proper technique.
1. Marinate the round steak for at least 30 minutes.
2. Preheat the grill to medium-high heat.
3. Grill for 3-4 minutes per side for medium-rare, or slightly longer for medium. Use a meat thermometer to ensure proper doneness (130-135F for medium-rare, 135-145F for medium).
4. Let the steak rest for 5-10 minutes before slicing against the grain.
Swiss Steak: Another excellent method for tenderizing.
1. Pound the round steak to tenderize.
2. Dredge in flour seasoned with salt and pepper.
3. Brown in a skillet.
4. Add diced tomatoes, onions, and beef broth.
5. Cover and simmer for 1.5-2 hours, or until tender.

Regardless of the method, using a meat thermometer is highly recommended to ensure the steak reaches the desired internal temperature. The safe internal temperature for beef is 145F (63C). Remember that the steak will continue to cook slightly after being removed from the heat, so take it off a few degrees before the target temperature.

Serving Suggestions

Round steak pairs well with a variety of side dishes. Mashed potatoes, roasted vegetables (such as carrots, potatoes, and Brussels sprouts), rice pilaf, and creamy polenta are all excellent choices. For braised round steak, the braising liquid can be thickened into a gravy and served over the steak and sides. When grilling, consider topping the steak with a flavorful compound butter or chimichurri sauce. A simple salad provides a refreshing contrast to the richness of the steak. Garnish with fresh herbs like parsley or thyme for added visual appeal and flavor.

Tips and Common Mistakes

To enhance flavor and texture, remember these tips:

Don’t overcook: Overcooked round steak becomes tough and dry. Use a meat thermometer.
Slice against the grain: This shortens the muscle fibers, making the steak easier to chew.
Rest the steak: Allowing the steak to rest for 5-10 minutes after cooking allows the juices to redistribute, resulting in a more tender and flavorful bite.
Don’t overcrowd the pan when searing: This lowers the temperature and prevents proper browning. Sear in batches if necessary.
Use enough liquid when braising: The liquid helps tenderize the steak and prevents it from drying out.
Season Generously: Round steak is naturally lean, so seasoning it well is essential for flavor.

Explore More Cooking Guides

Learning to cook round steak recipes unlocks a world of flavorful and budget-friendly meal options. Its adaptability allows for creative customization with various sauces, spices, and sides, making it a versatile addition to any home cook’s repertoire. Whether braised, slow-cooked, or grilled, round steak offers a satisfying and hearty dining experience. It is a practical and rewarding skill that enhances home cooking. Explore more delicious and easy-to-follow cooking guides at foodrecipestory.com and elevate your culinary creations!