Round Steak With Herbs Food

SLICED STEAK WITH HERBS

Steps:

• Heat a cast iron skillet over medium-high heat and the oven to 375 degrees F.
• Coat meat in olive oil, season with pepper then throw a rosemary sprig into pan and set steak on top. Caramelize the meat evenly on both sides then transfer to oven until cooked to desired doneness, 7 to 8 minutes for medium-rare.
• Drizzle a carving board with olive oil, place steak on board. Let steak rest then thinly slice against the grain and dress the thinly sliced meat with olive oil, herbs and salt, tossing with tongs to combine. Serve garnished with lemon wedges.

16 BEST ROUND STEAK RECIPES

Steps:

• 1. Preheat oven to 325 degrees F.
• 2. Heat oil up in a cast iron or other heavy bottomed pan over medium-high until oil is shimmering.
• 3. While oil heats combine flour, salt, pepper, celery salt, garlic powder, onion salt, and dry mustard in a large flat bowl. Take tenderized steak and dredge both sides in the flour mixture, shake off any excess.
• 4. Once oil is heated, carefully lay the steaks one at a time and fry until meat is browned and crisp. Remove from the pan and place in a baking dish that has a fitting cover.
• 5. Top steak with sliced onion, garlic, water, and Worcestershire sauce. Cover and place in preheated oven for 2 to 2 ½ hours, until steak is tender. Remove the steaks and transfer to your serving dish.
• 6. Transfer liquids to a small pot and let simmer until slightly thickened. Add sour cream and mix. Pour over the steaks and serve.

ROUND STEAK WITH HERBS

Steps:

• Trim fat from meat.
• Cut steak into serving size portions.
• Place onion in a 3 1/2 or 4 quart slow cooker.
• Place meat on top of onion.
• In a small bowl combine soup, oregano, thyme, and pepper.
• Pour over meat.
• Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.
• If desired, serve with hot cooked pasta.

OVEN SWISS STEAK

Steps:

• In a large cast-iron or ovenproof skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Crumble bacon and set aside. , Trim beef; cut into serving-size pieces. Brown on both sides in drippings. Top meat with mushrooms, tomatoes and onion. Sprinkle with tarragon and bacon. Cover and bake at 325°, until meat is tender, 1-1/4 to 1-3/4 hours, basting twice. , Remove meat to a serving platter; keep warm. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until heated through, 3-4 minutes. Return meat to skillet and turn to coat with sauce. If desired, sprinkle with parsley.

GRILLED SIRLOIN STEAK WITH HERBS

Steps:

• In a small bowl, mix together herbs, salt, and pepper. Rub herb mixture onto steak and place in a shallow dish. Drizzle steak with olive oil and let stand at room temperature for 1 hour.
• Preheat, clean, and oil a grill or grill pan over high heat. Place steak on grill pan and cook 3 minutes. Rotate steak 110 degrees to make crosshatching grill marks, if desired, and continue cooking an additional 2 to 3 minutes. Turn and continue cooking 2 to 5 minutes more for a rare steak and 4 to 7 minutes for medium-rare.
• Transfer steak to a cutting board and let stand 5 minutes before slicing and serving.

ROUND STEAK ON FOIL

Steps:

• Place 1/2 package soup mix on foil. Place round steak on top of this.
• Sprinkle rest of soup mix on top of round steak.
• Seal foil completely over round steak, all around the edges too.
• Bake in 350 degree oven for 2 hours.
• Add mushrooms over top when serving if desired.