A round steak is a great piece of beef to cook at home. It’s leaner than a flank steak and has almost twice as much muscle fiber, making it more tender and flavorful. And cooking it doesn’t have to be difficult!
Just follow these simple steps for how to cook your next round steak:
How to Cook a Round Steak
The first step in cooking a round steak is to season it. This will help the meat to retain its moisture and flavor, as well as give it an extra layer of deliciousness. If you’re grilling your steak, sprinkle some salt and pepper on both sides; if pan frying or oven roasting, add just a pinch of each seasoning (you don’t want too much).
Once you’ve seasoned your meat, let it sit out at room temperature while prepping any other ingredients needed for cooking (like vegetables). The reason we do this is because cold cuts tend not to cook evenly–if they’re placed directly onto high heat without allowing them time to come up to room temperature first, there’s an increased chance that parts will overcook while others remain rare or raw inside.
Next comes preparation: For example if grilling outdoors over coals with direct heat from below (as opposed to indirect heat), place the seasoned steaks directly over hot coals using tongs rather than placing them on skewers because this will expose more surface area without requiring additional tools like forks which could puncture holes through which juices could escape during cooking process later stages when exposed areas become browned enough
Cajun-Style Grill-Roasted Round Steak
To make a Cajun-style grill-roasted round steak, you’ll need:
- 1 1/2 pounds (about 2 inches thick) of boneless beef round steak
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 2 teaspoons kosher salt, divided * 1/4 teaspoon black pepper * 1 teaspoon dried thyme leaves
To cook the steak: Heat your grill to medium-high heat and oil both sides of your steaks with some olive oil. Rub them with your spice mixture (paprika, salt and pepper), then sprinkle over some thyme leaves as well if you have them on hand. Place them directly on the grill when it’s hot enough — about 5 minutes per side for medium rare — flipping once during cooking time so that both sides get nice grill marks from direct contact with heat source at different times throughout cooking process (otherwise known as “searing”). Remove from heat once done cooking; let rest for 10 minutes before slicing into thin strips against grain direction to reveal beautiful cross sections full of juices inside!
Round Steak with Sesame Crust, Mustard Cream and Pineapple
Round steak is a cut of beef that can be found at most grocery stores. It’s best to use a round steak cut, but if you don’t have access to one, you can substitute top sirloin or bottom round.
To make sure your meal turns out perfect every time, start by making sure your meat is at room temperature before preparing it–this will allow for more even cooking and prevent any pink edges from forming on your steak. Next up: slicing! Use a sharp knife to cut the steaks into thin strips (about 1/4 inch thick) and marinate them in soy sauce for at least 2 hours before cooking them with some sesame oil for extra flavor. Finally, heat up an iron pan until it gets nice and hot before throwing those slices onto its surface; once they’re seared on both sides they’ll be ready to eat! Just remember not to overcook these beauties–medium rare will give them just enough tenderness while still retaining their delicious flavor
Southwestern Grilled Beef Tenderloin with Chimichurri and Chipotle-Avocado Sauce
- Southwestern Grilled Beef Tenderloin with Chimichurri and Chipotle-Avocado Sauce
- 2 beef tenderloins, about 1 1/2 pounds each, trimmed of fat and tied at 2-inch intervals (or 4 smaller tenderloins, about 3/4 pound each)
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper to taste
- For the sauce:
1 large avocado, peeled and pitted; cut into cubes