4 Ways To Make Round Steak Tender Wikihow Food

HOW TO GRILL ROUND STEAK

Steps:

• Trim off edge fat and silver skin in thin layers. Trimming off edge fat and silver skin will help your steak cook evenly and get rid of hard-to-chew bits. Gently slide the blade of a short, sharp knife under the unwanted pieces and slide the blade down to remove the fat in thin layers. Trim fat carefully and in thin layers. Trimming too quickly could end up taking chunks of meat off, too. Steak is marbled with fat, which helps keep it moist and tender. Trim away large chunks of fat around the edges, but don't worry about trying to pick out small veins of fat in the center of the steak. Those will render down as you grill the steak.
• Tenderize the meat to make it easier to eat. Round steak is a notoriously tough cut of meat, and tenderizing it can help cook it evenly and make it easier to chew. Use a meat tenderizer to pound your steaks until they look ragged but still together. The meat should be roughly 0.5 in (1.27 cm) thick once you're done. Tenderizing isn't strictly necessary, but it will help make a round steak more palatable once cooked.
• Season the steak. There are a number of ways you can season a round steak to help enhance the flavor. The most basic way is to sprinkle a liberal pinch of kosher salt on each side of the steak. Other seasoning options include: Mixing an even ratio of dried oregano and onion powder along with a pinch of salt and a clove of finely chopped garlic. The amount you need will depend on the amount of steak you have, and how much of the seasoning flavor you want to maintain. Experiment with different blends to find the right option for you. Combining a quarter cup (59 ml) of olive oil, a pinch of salt, a sprig of fresh rosemary, a sprig of fresh thyme, and 2 halved garlic cloves together in a plastic bag as a marinade.
• Rest your steak in the fridge for at least 1 hour. After you have seasoned your steak, place it in a zipper lock bag and compress out as much air as possible. If you'd prefer, you could also vacuum-seal it or cover it with cling-wrap. Then, place your steak in the refrigerator and allow it to rest for at least 1 hour. Depending upon your seasoning or marinade, you can leave your steak to rest up to overnight to get the best flavor. This works especially well with flavorful dry-rubs.

3 WAYS TO COOK ROUND STEAK - WIKIHOW

Steps:

• Melt 1 Tbsp (15 ml) butter in a large skillet. Heat the butter over medium-high heat, long enough for it to melt.For a stronger flavor, consider using tallow, which is a rendered form of beef fat, or lard, which is a rendered form of pig fat. Vegetable oils can also be used.Season the steak with salt and pepper. Make sure to sprinkle both sides evenly to distribute the flavor throughout the meat.
• Brown the steaks in the butter. Add the steaks to the hot, melted butter and cook for roughly 3 minutes per side or until both sides are brown. Once brown, remove the steaks from the skillet and put them on a plate with a shallow rim. This rim is necessary since it prevents any juices from running off the side of the plate.
• Melt the remaining butter in your skillet. Add the remaining 2 Tbsp (30 ml) of butter to the skillet and heat over medium-high until the butter melts. As before, consider using tallow or lard instead of butter to enhance the flavor. For a healthier alternative, replace the butter with a vegetable oil.
• Cook the onion and garlic in the butter. Add the onion to the skillet and sauté it in the hot butter, stirring frequently, for about 5 minutes. Add the minced garlic and sauté for another 1 minute, again stirring frequently. The onions should be tender and fragrant when done. The garlic should be toasted and fragrant when ready. Garlic cooks faster than onion, so the two should not be added simultaneously. Moreover, garlic burns easily, so you will need to keep a close eye on it to prevent that from happening.
• Stir in the sauce ingredients. Add the tomato sauce, maple syrup, soy sauce, apple cider vinegar, and red pepper flakes (if desired) to the skillet. Stir well, then add the beef broth, and stir again. It is a good idea to combine the sauce ingredients before returning the steak pieces to the skillet. If the steak remained in the skillet, they would create an obstruction, and you would have a harder time blending the sauce ingredients together.
• Return the steaks to the skillet. Bring the mixture to a boil before dropping the heat to low or medium-low, letting the mixture reach a steady simmer. Make sure that you also return to the skillet any juices from the steak that seeped out onto the plate. These juices are valuable, both in terms of moisture and flavor.
• Cook until tender. Cover the skillet and cook for 60 to 90 minutes. During the last 20 minutes, uncover the skillet. Stir the contents of the skillet occasionally as the steaks cook. Uncovering the skillet during the final part of the cooking process will allow the sauce to reduce and become thicker. Slow braising is an ideal cooking method for round steaks, which tend to be fairly lean and not very tender. The slow cooking process helps the meat break down more, and the liquid involved in braising prevents the beef from drying out.
• Serve warm. Transfer the steak to individual serving platters and ladle the thickened sauce on top.

TENDER ROUND STEAK

Steps:

• Trim beef; cut into two portions and flatten to 1/4-in. thickness. In a large resealable plastic bag, combine flour and salt; add beef and shake to coat. In a small ovenproof skillet, brown beef in oil on both sides. Remove and keep warm. , In the drippings, saute the celery, carrot and onion for 3-4 minutes or until crisp-tender. Add tomatoes and Worcestershire sauce, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Return beef to the pan; spoon some of the vegetable mixture over the top. , Cover and bake at 325° for 1 hour or until meat is tender. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.