OVEN BAKED ROUND STEAK

1 – 1.5lbs DSF round steak
1 (1 oz) packet dry onion soup mix
8 oz sliced mushrooms
1 sweet onion, sliced
1 cup water (or use beef broth for added flavor)

Preheat oven to 325F. Sprinkle half of the dry onion soup mix in the bottom of a baking dish. Place steak on top; sprinkle with remaining dry soup mix. Add mushrooms and onions on top. Pour water over all.
Cover tightly with foil and bake for 60-90 minutes (or until steak and vegetables are tender). Thicker cuts of beef will require the longer cooking time, so adjust accordingly.
Thinly slice the steak against the grain and spoon mushrooms and onions over top.

Recipe borrowed from www.theseasonedmom.com/round-steak/

SLOW COOKER ROUND STEAK

1 – 1.5lbs DSF round steak

1 (1 oz) packet dry onion soup mix

8 oz sliced mushrooms

1 sweet onion, sliced

1 cup water (or use beef broth for added flavor)

 

Sprinkle half of the dry onion soup mix in the bottom of a slow cooker. Place steak on top; sprinkle with remaining dry soup mix. Add mushrooms and onions on top. Pour water over all.

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until steak is fall-apart tender.
Thinly slice the steak against the grain and spoon mushrooms and onions over top.

 

Recipe borrowed from www.theseasonedmom.com/round-steak/

SLOW COOKER BEEF AND BROCCOLI

2lbs DSF round steak, thinly sliced
1 cup beef broth
1/2 cup soy sauce, low sodium
1/2 cup light brown sugar
3 Tbsp sesame oil
1 Tbsp sriracha sauce
3 cloves of garlic
3 green onions, thinly sliced
2 Tbsp cornstarch
2 cups broccoli florets

In a 5 or 6 quart slow cooker, add the sliced meat. Add broth, soy sauce, brown sugar, sesame oil, sriracha, garlic and green onions.
Cover and cook on low heat for 4 hours, or until beef is cooked through and tender. Remove the lid and spoon 3 tablespoons of the broth into a bowl and add the cornstarch. Whisk until no clumps remain and pour into the slow cooker and stir to combine.

Add the broccoli to the slow cooker and cover and cook for an additional 20 minutes.
Serve as a stand alone main dish or serve over rice.

 

Recipe borrowed from www.makeyourmeals.com/slow-cooker-beef-and-broccoli/

SEARED ROUND STEAK

1lbs DSF round steakKosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
2 Tbsp red wine vinegar
1/2 tsp crushed red pepper flakes
3/4 tsp dried oregano
3 cloves garlic, divided
2 Tbsp vegetable oil
2 Tbsp butter
2 sprigs rosemary

Place steak between two pieces of parchment paper and pound with the spiked side of a meat mallet just until tenderized—avoid thinning out the steak. Season generously with salt and pepper.
Place steak into a resealable bag or container. Pour in olive oil, vinegar, red pepper flakes, and oregano. Finely grate 1 garlic clove straight into the bag and mix to combine. Let marinate at room temperature for 30 minutes.
Remove steak from marinade and pat very dry. Peel and crush remaining 2 garlic cloves. In a medium cast-iron skillet over medium-high heat, heat vegetable oil. Add steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 5 minutes total.
Reduce heat to medium low and add butter, crushed garlic, and rosemary to pan. Carefully grip the skillet handle and tilt pan towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Flip steak and repeat, 2 to 3 minutes in total.
Using a meat thermometer, check for doneness: 120-125°  for medium rare, 130°F for medium. Transfer steak onto a cutting board and let rest 10 minutes.
Thinly slice against the grain and return to skillet to serve over the juices.


Recipe borrowed from www.delish.com/holiday-recipes/valentines-day/a30503244/round-steak-recipe/