Beef round steak is often considered a tougher cut, but with the right preparation and cooking techniques, it transforms into a tender, flavorful dish. Sourced from the rear leg of the cow, this cut of meat is lean, making it a healthier option compared to more marbled cuts like ribeye. It’s perfect for slow-cooking, marinating, or quick searing. Whether you’re preparing it for a family dinner, special occasion, or meal prep, beef round steak can be a budget-friendly, yet delicious choice.
Understanding Beef Round Steak
Before diving into the recipe, it’s important to understand the characteristics of beef round steak. As mentioned, it comes from the cow’s rear leg and can be divided into different cuts such as:
- Top Round: This is the most tender of the round cuts and can be used for roasting or making steaks. It’s often cut into thin slices, which makes it great for sandwiches and stir-fries.
- Bottom Round: Slightly tougher than top round, this cut is best when slow-cooked or braised. It can also be used for roast beef.
- Eye of Round: This is a lean, cylindrical cut that’s often used for making deli-style roast beef. It’s best cooked with low and slow methods like roasting or braising.
In this recipe, we’ll be focusing on top round steak, as it’s one of the more tender options and can be used in various preparations.
Ingredients Breakdown
The Marinade:
- Olive Oil: Acts as the base of the marinade, helping to lock in moisture and ensure the steak stays juicy. Olive oil also adds a mild richness that complements the beef.
- Soy Sauce: Provides umami and a salty flavor, which balances the richness of the olive oil and adds depth to the marinade.
- Red Wine Vinegar: This tangy ingredient helps to tenderize the meat while adding a sharp, acidic flavor that contrasts with the rich beef.
- Garlic: Fresh garlic adds a fragrant, pungent flavor that enhances the beef.
- Worcestershire Sauce: A classic steak marinade ingredient, it offers a blend of vinegar, molasses, and spices that pair well with beef.
- Dijon Mustard: Adds a slight tang and creamy texture to the marinade, giving it complexity.
- Thyme: A woody herb that brings out the savory qualities of the steak. Dried thyme works well for marinating.
- Salt and Pepper: Essential for seasoning, salt draws out the beef’s natural flavor, while pepper adds a bit of spice.
The Steak:
- Top Round Steak: Lean and flavorful, top round steak is the perfect cut for marinating and searing.
Olive Oil for Searing: Helps achieve a crisp, golden crust when searing the steak.
Fresh Parsley: Adds a pop of color and freshness to the finished dish.
Step-by-Step Instructions
Preparation Time: 15 minutes
Marination Time: 1-24 hours
Cook Time: 20-25 minutes
Total Time: 45 minutes (plus marination)
Servings: 4-6
Step 1: Create the Marinade
In a medium bowl, whisk together olive oil, soy sauce, red wine vinegar, garlic, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper. Make sure all ingredients are well-blended to form a flavorful marinade.
Step 2: Marinate the Steak
Place your beef round steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it’s completely coated. Seal the bag or cover the dish and refrigerate. Let it marinate for at least 1 hour, but ideally, leave it overnight for maximum flavor and tenderness.
Step 3: Prepare the Steak for Cooking
Before cooking, remove the steak from the refrigerator and allow it to come to room temperature for about 30 minutes. This step is important because it ensures the steak cooks evenly.
Step 4: Sear the Steak
Heat a cast-iron skillet or grill pan over medium-high heat. Once hot, add a tablespoon of olive oil. When the oil is shimmering, carefully add the steak to the pan. Sear for 3-4 minutes on each side until a deep, golden-brown crust forms.
Step 5: Finish Cooking
Lower the heat to medium and continue cooking for an additional 5-7 minutes. Cover the pan with a lid or aluminum foil to trap the heat, allowing the steak to cook through. To achieve medium-rare doneness, aim for an internal temperature of 130°F (54°C). For medium, cook until the temperature reaches 140°F (60°C). Use a meat thermometer to ensure accuracy.
Step 6: Rest the Steak
After cooking, transfer the steak to a cutting board and let it rest for 5-10 minutes. Resting allows the juices to redistribute throughout the steak, making it more tender and flavorful.
Step 7: Slice and Serve
Once the steak has rested, slice it against the grain into thin strips. This slicing technique shortens the muscle fibers, making the steak easier to chew. Garnish with fresh parsley and serve alongside your favorite sides.
Tips for Perfect Beef Round Steak
1. Tenderizing the Steak
While marinating helps tenderize round steak, you can also use a meat mallet to break down the muscle fibers. Simply pound the steak lightly before marinating to help make it more tender.
2. Avoid Overcooking
Because round steak is lean, it can become tough if overcooked. Keep a close eye on the internal temperature and avoid cooking beyond medium doneness (140°F/60°C) unless you’re slow-cooking or braising the steak.
3. Use a Meat Thermometer
Using a meat thermometer ensures you don’t overcook the steak. Aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium doneness.
4. Let the Steak Rest
Don’t skip the resting step! This is crucial for ensuring your steak stays juicy and tender.
Cooking Variations for Beef Round Steak
Grilled Round Steak
Grilling beef round steak adds a smoky flavor that pairs well with the tangy marinade. Preheat your grill to medium-high heat and cook the steak for 4-5 minutes on each side until the desired doneness is reached. Make sure to let the steak rest before slicing and serving.
Slow-Cooked Round Steak
For a melt-in-your-mouth texture, slow-cooking round steak is the way to go. Place the marinated steak in a slow cooker along with onions, garlic, and beef broth. Cook on low for 6-8 hours until the meat is fork-tender. This method is ideal for bottom round steak, which benefits from long, slow cooking times.
Beef Round Steak Stir-Fry
For a quick and healthy meal, slice the round steak thinly before marinating. Stir-fry the steak with vegetables such as bell peppers, onions, and broccoli for a delicious, protein-packed dish. Serve over rice or noodles for a complete meal.
Oven-Roasted Round Steak
To oven-roast the steak, preheat your oven to 350°F (175°C). Sear the marinated steak in a hot skillet for 3-4 minutes on each side, then transfer the steak to the oven. Roast for 10-15 minutes until the internal temperature reaches 130°F for medium-rare. Let it rest before slicing.
Nutritional Information (per serving):
- Calories: 400
- Protein: 35g
- Carbohydrates: 4g
- Fat: 27g
- Sodium: 650mg
- Fiber: 1g
Side Dishes to Serve with Beef Round Steak
1. Garlic Mashed Potatoes
Creamy mashed potatoes are the perfect complement to beef round steak. Mash potatoes with butter, garlic, and cream for a rich, comforting side dish.
2. Grilled Vegetables
A mix of grilled vegetables, such as zucchini, bell peppers, and asparagus, adds a fresh, healthy element to the meal.
3. Roasted Brussels Sprouts
Roasting Brussels sprouts in olive oil and balsamic vinegar brings out their natural sweetness, making them a great side for steak.
4. Caesar Salad
A light Caesar salad with crisp romaine, Parmesan, and croutons is a refreshing, simple side that pairs well with the hearty steak.
