Elevate Humble Round Steak with These Easy, Flavorful Recipes

While round steak has a reputation for being a tougher, inexpensive cut, with the right prep and cooking methods, it can become tender and delicious. By pounding or marinating the steaks, then quickly pan searing or grilling, you can enjoy round steak with big flavor. These easy recipes take round steak to new culinary heights through flavorful rubs, sauces, and smart cooking techniques. Let’s explore how to make the most of economical round steak.

Choose the Right Cut of Round Steak

Look for round tip, top round or bottom round steaks that are 1-1 1⁄2 inches thick. Avoid super thin steaks which overcook easily. Shoot for steaks around 1 lb total to serve 4.

Inspect the Meat

Choose steaks that look moist and reddish-pink with good marbling and fatty edges for added flavor and tenderness.

Use a Tenderizing Marinade

A acidic, enzymatic marinade helps break down tough proteins in the meat. Try yogurt, wine, vinegar, citrus or commercial meat tenderizers. Marinate 4-24 hrs.

Give it Time

Let the meat soak to allow the marinade time to work its magic fully.

Pound the Steak for Tenderness

Using a meat mallet, cover the steak with plastic wrap and gently pound to an even thickness. Be careful not to tear the meat.

Break Down Fibers

Pounding helps physically break down the tough muscle fibers in round steak.

Go Crazy with Flavor Rubs

Before cooking, coat steaks generously with spicy, flavorful rubs. Chili powder, cumin, garlic, onion, paprika all add big flavor.

Spice Is Nice

Let the rub do the work to make the steak tasty. The bolder the better here.

Quick Grill or Pan Sear

Cook steaks over very high heat just until desired doneness, about 4-7 minutes per side. Shoot for medium rare. Avoid overcooking.

Hot and Fast

High heat helps keep these lean steaks from drying out. Don’t cook with low, slow heat.

Let Steak Rest Before Slicing

Allow steak to sit 5-10 minutes after cooking. This allows juices to redistribute so they don't run out when cutting.

Patience Pays Off

Allowing steak to rest results in a juicier finished product. Don’t skip this step!

Sauce it Up!

Serve steaks with bold sauces and toppings like chimichurri, peppercorn sauce, salsa verde, compound butter. This adds lots of flavor.

Frequently Asked Questions

What other cuts work with these methods?

Flank steak, skirt steak, eye of round all benefit from marinades, seasoning and high-heat cooking.

Is round steak suitable for stews?

Absolutely! The long, moist cooking breaks down fibers for tenderness.

What doneness should I aim for?

Rare or medium rare allows round steak to stay as juicy as possible.

Can round steak be grilled?

Yes, grilling over very high heat and slicing against the grain helps tenderness.

Should I cut round steak after cooking?

Always slice against the grain after cooking. This shortens muscle fibers.

In Summary

While often overlooked, inexpensive round steak can make for a delicious, budget-friendly meal by using smart cooking techniques. Pound or marinate the steak, then quickly cook over high heat and add lots of flavor with spices, rubs and sauces. With a little TLC, humble round steak shines.