Best Round Steak Recipe - Delish

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Emily Hlavac Green

Yields: 2Prep Time: 15 minsTotal Time: 1 hr 10 mins

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This affordable cut of meat only needs a bit of tenderizing (okay, and a butter bath) to make it taste like a million bucks. Serve topped with homemade chimichurri and feel accomplished knowing you didn't have to shell out to get a fancy steak dinner. You could even serve it steakhouse-style, with a side of creamed spinach and potatoes au gratin. (In other words, treat yo' self!)

Made it? Let us know how it went in the comment section below!

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Ingredients

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1
1"-thick round steak (about 10 oz.)
Kosher 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
Flaky sea salt

Directions

1. Step 1Place 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.
2. Step 2Place 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.
3. Step 3Remove steak from marinade and pat very dry. Peel and crush remaining 2 garlic cloves.
4. Step 4In 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.
5. Step 5Reduce heat to medium low and add butter, crushed garlic, and rosemary to pan. Using a kitchen towel, 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.
6. Step 6Using 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.
7. Step 7Thinly slice against the grain and return to skillet to serve over the juices. Top with flaky salt.