Are you looking for a budget-friendly and easy-to-prepare cut of beef?
Look no further than the top round steak!
This lean and flavorful cut can be cooked in a variety of ways, but today we’ll focus on thin-sliced top round steak.
With just a few simple steps, you can turn this affordable cut into a delicious and tender meal that will impress your family and friends.
Whether you prefer pan-frying, oven-baking, or broiling, we’ve got you covered with these easy-to-follow recipes.
So, let’s get cooking!
How To Cook Beef Top Round Steak Thin Sliced?
Pan-Fried Top Round Steak:
1. Place the thin steaks onto a working surface and tenderize the meat using a meat tenderizer. The thickness of the meat should be 0.5 cm or 1/4-inch.
2. Pat dry the meat using a paper towel, then season on both sides with salt and pepper.
3. Sprinkle flour over a plate or baking sheet and coat the beef in flour on one side. Shake any excess flour off.
4. Place a skillet over high heat. Add the butter and oil.
5. When the butter melts, add the beef steaks with the clean side down. Don’t overcrowd the pan; work in batches of a few thin-cut steaks.
6. Pan-fry for 1 – 2 minutes per side, then transfer to a plate and repeat the process with the rest of the meat.
7. Pour wine into the same skillet. Using a spoon, scrape all the flavors from the bottom of the pan.
8. Cook for a minute for the alcohol to evaporate, then pour the wine over the steaks on a plate.
9. Add butter, diced shallot, and flour to the same pan. Saute for 6 – 8 minutes over low heat.
10. Add minced garlic and cook for another minute.
Oven-Baked Top Round Steak:
1. Preheat oven to 450°F for no 10-minutes, then reduce heat to 250°F.
2. Use a meat mallet to tenderize the meat by pounding to 1/2-inch thickness.
3. Heat olive oil in a Dutch oven or deep braising skillet over medium-high heat.
4. Working in batches, if necessary, add the steak and cook until browned, about 5 minutes per side.
5. Remove from the pan and set aside.
6. Reduce heat to medium; add butter to the drippings in the pan.
7. When butter melts, stir in mushrooms and onion; cook until starting to soften, about 5 minutes.
8. Add garlic and cook until fragrant, about 30 seconds.
9. Stir in broth and Worcestershire sauce, scraping up any browned bits from bottom of pan with wooden spoon.
10. Return steaks and any juices to pan. Sprinkle dry onion soup mix over all.
11. Tuck thyme and rosemary sprigs into broth.
12. Cover and bake for 2 1/2 – 3 hours or until meat is tender.
Broiled Top Round Steak:
1. Preheat broiler for about 10 minutes and position rack in top portion of oven so steak will be approximately five inches from heat source.
2. In a small bowl, combine olive oil, kosher salt, and coarsely ground black pepper.
3. Rub mixture all over steak and place steak on oiled rack of broiler pan.
4. Place pan about five inches from heat source and broil for 10 to 12 minutes.
5. Turn and broil 10 to 15 minutes longer or until desired doneness.*
6. Place steak on cutting board, slice thinly, and serve with baked potato and salad if desired.
What Is Beef Top Round Steak Thin Sliced?
Beef Top Round Steak Thin Sliced is a lean cut of beef that is typically used for dishes such as beef carnitas, beef chili, or beef stew. It is also used for ground beef in burgers. This type of steak is blade tenderized and is the second highest-grade beef in the USDA Choice program, with a little less fat marbling than Prime. It is usually sliced thinly to make thin beef schnitzels or thin steaks that are commonly served for Sunday lunch in Slovenia. This type of steak is versatile and easy to prepare, making it a budget-friendly option for a variety of meals. It has a lack of natural fat, so it takes well to a saucy, liquid-based dish to keep it moist. Beef Top Round Steak Thin Sliced has a great, rich flavor that can be enhanced with different seasonings and sauces. It can be cooked using different methods such as pan-frying, oven-baking, or broiling to achieve different textures and flavors.
Preparing The Steak For Cooking
Before cooking thin-sliced beef top round steak, it is important to properly prepare the meat. First, use a meat tenderizer to pound the meat to a thickness of 0.5 cm or 1/4-inch. This will help to break down the muscle fibers and make the meat more tender.
Next, pat the meat dry with a paper towel and season both sides with salt and pepper. Then, coat one side of the steak with flour by sprinkling it over a plate or baking sheet and pressing the meat into the flour. Shake off any excess flour.
For pan-frying, heat a skillet over high heat and add butter and oil. When the butter melts, add the steaks with the clean side down. Avoid overcrowding the pan by working in batches of a few thin-cut steaks. Cook for 1-2 minutes per side, then transfer to a plate and repeat the process with the rest of the meat.
For oven-baking, preheat the oven to 450°F for 10 minutes, then reduce heat to 250°F. Use a meat mallet to tenderize the meat by pounding it to a thickness of 1/2-inch. Heat olive oil in a Dutch oven or deep braising skillet over medium-high heat. Working in batches if necessary, add the steak and cook until browned, about 5 minutes per side. Remove from pan and set aside. Reduce heat to medium; add butter to the drippings in the pan.
For broiling, preheat the broiler for about 10 minutes and position the rack in the top portion of the oven so that the steak will be approximately five inches from the heat source. In a small bowl, combine olive oil, kosher salt, and coarsely ground black pepper. Rub this mixture all over the steak and place it on an oiled rack of a broiler pan.
Regardless of your cooking method, always let your steak rest for a few minutes before slicing it thinly against the grain using a sharp knife. This will ensure that your beef top round steak is tender and juicy when served.
Pan-Frying Thin-Sliced Top Round Steak
Pan-frying thin-sliced top round steak is a great way to cook this cut of meat. Here is how to do it:
1. First, place the thin steaks onto a working surface and tenderize the meat using a meat tenderizer. The thickness of the meat should be 0.5 cm or 1/4-inch.
2. Pat dry the meat using a paper towel, then season on both sides with salt and pepper.
3. Sprinkle flour over a plate or baking sheet and coat the beef in flour on one side. Shake any excess flour off.
4. Place a skillet over high heat. Add the butter and oil.
5. When the butter melts, add the beef steaks with the clean side down. Don’t overcrowd the pan; work in batches of a few thin-cut steaks.
6. Pan-fry for 1 – 2 minutes per side, then transfer to a plate and repeat the process with the rest of the meat.
7. Pour wine into the same skillet. Using a spoon, scrape all the flavors from the bottom of the pan.
8. Cook for a minute for the alcohol to evaporate, then pour the wine over the steaks on a plate.
9. Add butter, diced shallot, and flour to the same pan. Saute for 6 – 8 minutes over low heat.
10. Add minced garlic and cook for another minute.
By following these steps, you can create delicious pan-fried thin-sliced top round steak that is tender and full of flavor. Serve it alongside your favorite sides for a complete meal that everyone will enjoy!
Oven-Baking Thin-Sliced Top Round Steak
Oven-baking thin-sliced top round steak is an easy and delicious way to cook this budget-friendly cut of meat. Here’s how to do it:
1. Preheat your oven to 450°F for no less than 10 minutes, then reduce the temperature to 250°F.
2. Use a meat mallet to tenderize the meat by pounding it to a thickness of about 1/2-inch.
3. Heat some olive oil in a Dutch oven or deep braising skillet over medium-high heat.
4. Working in batches, if necessary, add the steak and cook until browned, about 5 minutes per side.
5. Remove from the pan and set aside.
6. Reduce the heat to medium and add butter to the drippings in the pan.
7. When the butter melts, stir in mushrooms and onion; cook until starting to soften, about 5 minutes.
8. Add garlic and cook until fragrant, about 30 seconds.
9. Stir in broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan with a wooden spoon.
10. Return steaks and any juices to the pan. Sprinkle dry onion soup mix over all.
11. Tuck thyme and rosemary sprigs into broth.
12. Cover and bake for 2 1/2 – 3 hours or until the meat is tender.
Oven-baking thin-sliced top round steak in a flavorful broth creates a tender and juicy dish that’s perfect for serving with your favorite sides. This recipe is easy to make and can be customized with your favorite seasonings and herbs. Enjoy!
Broiling Thin-Sliced Top Round Steak
Broiling thin-sliced top round steak is a quick and easy way to prepare a delicious meal. Here’s how to do it:
1. Preheat your broiler for about 10 minutes and position the rack in the top portion of the oven so the steak will be approximately five inches from the heat source.
2. Place the thin-sliced top round steak onto a working surface and tenderize the meat using a meat tenderizer. The thickness of the meat should be around 0.5 cm or 1/4-inch.
3. Pat dry the meat using a paper towel, then season on both sides with salt and pepper.
4. Rub a mixture of olive oil, kosher salt, and coarsely ground black pepper all over the steak.
5. Place the steak on an oiled rack of a broiler pan.
6. Broil for 3-4 minutes per side or until desired doneness is reached.*
7. Remove the steak from the oven and let it rest for a few minutes before slicing thinly.
Broiling thin-sliced top round steak is a great option for a quick and easy meal that doesn’t sacrifice flavor. Serve with your favorite sides and enjoy!
*Note: Cooking times may vary depending on the thickness of your steak and your desired level of doneness. Use a meat thermometer to ensure that your steak has reached your desired internal temperature. For medium-rare, aim for an internal temperature of 145°F, while medium is 160°F.
Serving Suggestions And Tips
After cooking your beef top round steak thin sliced, there are several ways to serve and enjoy it. Here are a few serving suggestions and tips to help you make the most of your meal:
1. Serve with a side of vegetables: Beef top round steak pairs well with roasted or grilled vegetables such as asparagus, broccoli, or Brussels sprouts. You can also add a salad to your plate for a healthy and refreshing touch.
2. Add a sauce: A simple pan sauce made with butter, herbs, and garlic can add a burst of flavor to your steak. You can also try a creamy mushroom sauce or a tangy balsamic glaze.
3. Pair with starches: Beef top round steak pairs well with starches such as mashed potatoes, rice, or pasta. You can also try serving it on top of crusty bread for a delicious sandwich.
4. Use leftovers creatively: If you have any leftover beef top round steak thin sliced, you can use it in a variety of ways. Try adding it to salads, stir-fries, or sandwiches for an easy and delicious meal.
5. Slice against the grain: When slicing your beef top round steak thin sliced, make sure to cut against the grain to ensure tenderness. This means cutting perpendicular to the lines you see on the meat.
By following these tips and serving suggestions, you can elevate your beef top round steak thin sliced into a delicious and satisfying meal.