Round Steak Recipes: Tender and Delicious Meals

As a seasoned cook, I've always been drawn to the challenge of transforming seemingly simple cuts of meat into culinary masterpieces. And let me tell you, round steak has always been a personal favourite. It's not the most expensive or glamorous cut, but with the right know-how and a bit of culinary creativity, it can be a real star in your kitchen.

Over the years, I've experimented with countless recipes, learning from both triumphs and, let's be honest, a few culinary disasters along the way. But through it all, I've discovered that round steak is incredibly versatile, lending itself beautifully to everything from hearty stews and braises to flavorful stir-fries and even surprisingly tender grilled dishes.

In this article, I'm going to share some of my favourite round steak recipes, the secrets I've learned over the years, and hopefully inspire you to give this humble cut a chance. So, let's dive in!

(Part 1) The Art of Tenderising Round Steak

Before we get to the actual recipes, let's tackle the elephant in the room: round steak can be tough. But fear not! There are a few tricks up my sleeve to ensure your round steak is tender and juicy, no matter what you're cooking.

Tenderising Techniques:

• The Power of Marinades: A good marinade is your best friend when it comes to tenderising round steak. Acids like lemon juice, vinegar, or even wine help to break down tough proteins, while the flavours infuse the meat, creating a delicious depth of taste.
• The Magic of Brining: Brining, or soaking the meat in a salt solution, is a technique that draws moisture into the meat, making it juicier and more tender. You can find countless brining recipes online, but a simple solution of salt and water usually does the trick.
• The Simplicity of Pounding: This might seem a bit barbaric, but pounding the steak with a meat mallet helps to break down the muscle fibers, making it more tender. Just be careful not to overdo it, as you don't want to turn your steak into mush!

Remember, the key to success is combining these techniques. A marinade followed by a quick pounding can do wonders, for example. And don't be afraid to experiment! Find what works best for you and your taste buds.

(Part 2) Round Steak Stew: A Classic comfort food

Let's start with a classic – round steak stew. It's a dish that's perfect for chilly evenings, and it's surprisingly easy to make. I always say, a good stew is all about layering flavours. And with this recipe, you'll get a rich, comforting broth with tender pieces of meat and hearty vegetables.

The beauty of stew is that you can use whatever vegetables you have on hand. I often add potatoes, parsnips, or even a handful of pearl barley for extra texture and flavour. It's a great way to use up leftover vegetables from the fridge and create a delicious and satisfying meal.

Ingredients:

• 1.5 kg round steak, cubed
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tbsp flour
• 1 tsp dried thyme
• 1 bay leaf
• 1 litre beef stock
• 2 tbsp tomato paste
• Salt and pepper to taste
• 1 tbsp Worcestershire sauce (optional)

Instructions:

1. In a large dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Brown the cubed steak on all sides. You can do this in batches if necessary, making sure not to overcrowd the pot. Overcrowding the pan will prevent the meat from browning properly and result in a less flavourful stew.

2. Remove the meat and set aside. Add the chopped onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes. This process is called "sweating" the vegetables, and it helps to draw out their natural sugars, adding sweetness and depth of flavour to the stew.

3. Stir in the flour, thyme, and bay leaf and cook for 1 minute, stirring constantly. The flour will help thicken the stew, creating a rich and velvety sauce. The thyme and bay leaf add wonderful aromatic notes.

4. Add the beef stock, tomato paste, and Worcestershire sauce (if using). Bring to a boil, then reduce heat to a simmer. The tomato paste adds a touch of sweetness and acidity, while the Worcestershire sauce adds a savory depth of flavour.

5. Return the meat to the pot, along with any accumulated juices. Season with salt and pepper to taste. Remember to taste and adjust seasoning as you go.

6. Cover the pot and simmer for at least 2 hours, or until the meat is incredibly tender. You can add more beef stock if needed. The long simmering time allows the flavours to meld together, creating a truly comforting dish.

7. Before serving, remove the bay leaf. Serve hot with crusty bread or mashed potatoes.

(Part 3) Round Steak Stir-Fry: A Quick and Easy Weeknight Meal

Okay, so we've tackled the classic stew, but what about a quick and easy weeknight meal? Enter the round steak stir-fry! This dish is packed with flavour and comes together in under 30 minutes. Plus, it's super customizable - feel free to add your favourite vegetables and sauce!

I love using a mix of vegetables for a stir-fry. Broccoli, carrots, peppers, onions, and mushrooms are all great options. You can even add in some tofu or tempeh for extra protein. For the sauce, I often use a combination of soy sauce, oyster sauce, and a touch of honey for a sweet and savory flavour. But feel free to experiment with your favourite sauces!

Ingredients:

• 500g round steak, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup snow peas
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the sliced round steak, soy sauce, cornstarch, and sesame oil. Marinate for at least 15 minutes. The cornstarch helps to tenderise the meat and creates a delicious sauce when it's cooked.

2. Heat the vegetable oil in a large wok or frying pan over high heat. The high heat is essential for achieving that crispy, flavorful stir-fry texture.

3. Add the marinated steak and cook until browned on both sides, about 2-3 minutes. Don't overcrowd the pan, or the steak will steam rather than sear. If you need to cook in batches, that's perfectly fine.

4. Add the sliced onion, red bell pepper, broccoli florets, and snow peas. Stir-fry for another 3-4 minutes, until the vegetables are tender-crisp. You want the vegetables to retain their crunch and vibrant colours.

5. Season with salt and pepper to taste. Taste and adjust the seasoning as you go, adding more soy sauce or a pinch of sugar if needed.

6. Garnish with chopped fresh cilantro and serve over rice or noodles. The cilantro adds a refreshing touch of freshness to the dish.

(Part 4) Round Steak Braised in Red Wine: A Sophisticated Dinner

If you're looking to impress your guests, braised round steak in red wine is a winner. It's a dish that's full of rich, complex flavours and is incredibly tender. I often serve it with a side of creamy polenta or mashed potatoes for a truly elegant meal.

The key to a successful braise is to use a good quality red wine. I like to use a Cabernet Sauvignon or Merlot, but any dry red wine will do. The wine adds a wonderful depth of flavour to the dish, and it helps to tenderise the meat. I also love to add a few sprigs of fresh rosemary and thyme for extra aromatics.

Ingredients:

• 1 kg round steak, trimmed
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup dry red wine
• 1 cup beef broth
• 1 tbsp tomato paste
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Preheat oven to 150°C (300°F). The low and slow heat of the oven is ideal for breaking down the tough proteins in round steak, resulting in incredibly tender meat.

2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the round steak on all sides. This step is crucial for creating a delicious crust on the meat, adding depth of flavour to the final dish.

3. Remove the meat and set aside. Add the chopped onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes. As mentioned earlier, this sweating process helps to enhance the sweetness and flavour of the vegetables.

4. Stir in the red wine, beef broth, tomato paste, rosemary, and bay leaf. Bring to a boil, then reduce heat to a simmer. The beef broth adds richness to the sauce, and the tomato paste adds a touch of sweetness and acidity.

5. Return the meat to the pot, along with any accumulated juices. Season with salt and pepper to taste. Adjust the seasoning according to your taste preferences.

6. Cover the pot tightly and transfer to the preheated oven. Braise for at least 2-3 hours, or until the meat is fork-tender. You can check the tenderness of the meat by piercing it with a fork. If it goes in easily, it's ready.

7. Before serving, remove the bay leaf. Serve hot with your favourite sides. The braising process creates a beautifully rich and flavorful sauce. Serve it over creamy polenta, mashed potatoes, or even a simple bed of rice.

(Part 5) Round Steak with Mushroom Gravy: A Hearty and Savoury Dish

I'm always drawn to recipes that incorporate earthy mushrooms. And this round steak with mushroom gravy is no exception. It's a delicious and hearty dish that's perfect for a cold winter's day. The rich mushroom gravy adds a depth of flavour that's simply irresistible.

The key to a good mushroom gravy is to use a variety of mushrooms. I like to use a mix of cremini, shiitake, and oyster mushrooms. These mushrooms have different textures and flavours that complement each other beautifully. For an extra kick of flavour, I also add a splash of red wine to the gravy. It adds a wonderful depth of flavour and richness.

Ingredients:

• 500g round steak, thinly sliced
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 250g sliced mushrooms
• 2 tbsp all-purpose flour
• 1 cup beef broth
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. The high heat is important for searing the steak, creating a flavorful crust.

2. Add the thinly sliced round steak and cook until browned on both sides, about 2-3 minutes per side. Remove from the pan and set aside. The goal is to sear the steak, not cook it through. It will finish cooking in the gravy.

3. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes. The onion and garlic provide a base of flavour for the gravy.

4. Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes. This process, called sautéing, concentrates the flavours of the mushrooms, creating a delicious and fragrant gravy.

5. Stir in the flour and cook for 1 minute, stirring constantly. The flour is a thickening agent, which will create a velvety smooth gravy. Be sure to cook the flour for a minute to remove the raw flour taste.

6. Gradually whisk in the beef broth and bring to a simmer. Cook for 5-7 minutes, or until the gravy thickens. The beef broth adds richness and flavour to the gravy. Adjust the amount of broth according to your preference.

7. Season with salt and pepper to taste. Don't be afraid to adjust the seasoning to suit your taste.

8. Return the cooked round steak to the skillet and stir to coat in the mushroom gravy. The steak will finish cooking in the gravy, and the flavours will meld together beautifully.

9. Serve hot over mashed potatoes or rice. The mushroom gravy is delicious over a bed of mashed potatoes or rice. You can also add a dollop of sour cream or a sprinkle of fresh herbs for extra flavour.

(Part 6) Grilled Round Steak with chimichurri sauce: A Summertime Delight

Now, you might be surprised to hear that round steak can be delicious on the grill. But trust me, it can! With a little bit of tenderising and the right marinade, it can be a real showstopper. This grilled round steak with chimichurri sauce is perfect for a summer barbecue.

The key to grilling round steak is to use a marinade that's both flavourful and tenderising. I use a chimichurri marinade, which is a blend of fresh herbs, olive oil, vinegar, and garlic. The marinade not only adds a delicious flavour to the steak, but it also helps to tenderise it, resulting in a juicy and flavorful grilled steak. If you're short on time, you can use a pre-made chimichurri sauce from the grocery store, but making your own is easy and well worth the effort.

Ingredients:

• 500g round steak, sliced about 1 cm thick
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh oregano
• 1 tbsp red pepper flakes
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced round steak, olive oil, red wine vinegar, minced garlic, salt, and pepper. Marinate for at least 30 minutes, or up to 2 hours. The longer you marinate the steak, the more flavourful it will be. Cover the bowl with plastic wrap and store in the refrigerator.

2. Preheat your grill to medium heat. Make sure your grill is clean and hot before you start grilling.

3. While the grill is preheating, prepare the chimichurri sauce. In a medium bowl, combine the chopped parsley, oregano, red pepper flakes, olive oil, red wine vinegar, minced garlic, salt, and pepper. Stir well to combine. You can adjust the amount of red pepper flakes to suit your taste preferences.

4. Remove the marinated steak from the marinade and grill for 3-4 minutes per side, or until cooked to your desired level of doneness. Use a meat thermometer to ensure that the steak is cooked to your liking. For medium-rare, cook to an internal temperature of 130°F (54°C), and for medium, cook to an internal temperature of 140°F (60°C).

5. Remove from the grill and let rest for a few minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

6. Serve the grilled round steak with the chimichurri sauce and your favourite side dishes. The chimichurri sauce adds a fresh and vibrant flavour to the grilled steak. Serve with grilled vegetables, a salad, or a side of mashed potatoes.

(Part 7) Round Steak with Creamy Dijon Mustard Sauce: A Rich and Savoury Treat

For a quick and easy weeknight meal with a touch of sophistication, try round steak with creamy Dijon mustard sauce. This recipe is incredibly flavourful and comes together in under 30 minutes. The creamy mustard sauce is the perfect complement to the tender round steak, and it's a real crowd-pleaser.

The key to this recipe is the creamy Dijon mustard sauce. The Dijon mustard adds a tangy flavour, while the heavy cream makes the sauce rich and velvety. I also like to add a touch of honey for a hint of sweetness. But feel free to adjust the ingredients to your liking.

Ingredients:

• 500g round steak, thinly sliced
• 2 tbsp olive oil
• 1 onion, sliced
• 1/4 cup Dijon mustard
• 1/2 cup heavy cream
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Make sure the pan is hot before you add the steak. This will help to create a flavorful crust.

2. Add the thinly sliced round steak to the skillet and cook until browned on both sides, about 2-3 minutes per side. Remove from the pan and set aside. Again, the goal is to sear the steak, not cook it through.

3. Add the sliced onion to the skillet and cook until softened, about 5 minutes. This adds a delicious sweetness and flavour to the sauce.

4. Stir in the Dijon mustard and cook for 1 minute, stirring constantly. The Dijon mustard adds a tangy flavour to the sauce.

5. Gradually whisk in the heavy cream and bring to a simmer. Cook for 2-3 minutes, or until the sauce thickens slightly. The heavy cream adds richness and creaminess to the sauce.

6. Season with salt and pepper to taste. Adjust the seasoning according to your taste preferences.

7. Return the cooked round steak to the skillet and stir to coat in the creamy Dijon mustard sauce. The steak will finish cooking in the sauce, and the flavours will meld together beautifully.

8. Garnish with chopped fresh parsley and serve hot with your favourite side dishes. The parsley adds a fresh and vibrant flavour to the dish.

(Part 8) Round steak tips and Tricks

I've learned a few things along the way, and I want to share some of my most valuable tips and tricks for working with round steak:

Tips and Tricks:

• Don't Overcook It: Round steak is best cooked to medium-rare or medium, as overcooking will make it tough. Use a meat thermometer to ensure it's cooked to your desired level of doneness.
• Let It Rest: After cooking, let your round steak rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and juicy steak.
• Think Outside the Box: Don't be afraid to experiment with different flavour combinations. Try adding different herbs, spices, or even a splash of citrus juice to your marinades or sauces.
• Make It a Meal: Round steak can be the star of a delicious meal. Serve it with your favourite side dishes, such as roasted vegetables, mashed potatoes, or rice.
• Embrace Leftovers: Round steak is a great cut for making leftovers. The meat is perfect for sandwiches, salads, or even a quick stir-fry the next day.

(Part 9) Round Steak: The budget-friendly Choice

One of the reasons I love round steak so much is that it's incredibly budget-friendly. It's a fantastic option for those who are looking for delicious and satisfying meals without breaking the bank. It's a reminder that good food doesn't have to be expensive, and that even the simplest cuts of meat can be transformed into culinary delights.

(Part 10) FAQs: Your Round Steak Questions Answered

I've been cooking with round steak for years, and I've heard it all! Here are some of the most common questions about round steak, along with my detailed answers.

FAQs:

So there you have it, folks! I've shared my round steak secrets, my favourite recipes, and hopefully inspired you to give this versatile and budget-friendly cut a try. Remember, with a little bit of know-how and the right recipe, round steak can be a real star in your kitchen!