What is round steak? What do I do with it?

My husbands grandfather butchered a steer for us and now we have a lot of round steaks. I'm not really sure what to do with them? Do I grill them, cut them up, put them in a roast??

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8 Comments

nutcakes September 15, 2014
It is not a favorite cut but you can tenderize it using a needling device meat tenderizer, they don't cost too much, but try to get a good one so you don't have to work so hard as the cheap ones. If you have a lot of round steak it is worth buying a decent one. Meanwhile pound it a bit with a regular tenderizer or the edge of a heavy pan. That makes it like cube steak but the butcher has a big machine for that. Alton Brown has a great Swiss Steak recipe for it that is a classic.
http://www.foodnetwork.com/recipes/alton-brown/swiss-steak-recipe.html

He also uses it for country fried steak but that isn't a dish that appeals to me.
http://www.foodnetwork.com/recipes/alton-brown/chicken-fried-steak-recipe.html
And country style
http://www.foodnetwork.com/recipes/alton-brown/country-style-steak-recipe.html
 
mickle September 13, 2014
Makes a great Green bell pepper steak or Swiss steak--oven prepared
 
aargersi September 11, 2014
Tortas!
https://food52.com/recipes/30851-tortas-de-bisteca

Also you can tenderize it and use it for chicken fried steak or fajitas
 
connieo September 11, 2014
When my children were growing up, I used to trim it and grind it with one or two pieces of bacon to make ground beef.
 
Susan W. September 11, 2014
I agree with savorthis. It makes great jerky. Otherwise, braising low and slow is a good way to go.
 
savorthis September 11, 2014
Make jerky! https://food52.com/recipes/22529-bulgogi-jerky
 
The D. September 11, 2014
Eat by turning the plate till it's gone.
 
Liza's K. September 11, 2014
Round steak is cut from the rear leg of the cow and can be a bit chewy because it's so lean. It's a fairly inexpensive cut of meat that is divided into cuts "including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin" (via Wikipedia).

I'd recommend braising or slow cooking it as that's the best way to get is soft/tender and not end up with a tough/chewy.
 
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