How to Tenderize Roast Beef Round Steak

by Jackie Lohrey

Always use the pointed end of a tenderizing mallet for round steak.

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Although roast beef round steak is a cut of beef that tends to be tough, it has the advantage of being less expensive. After taking a moment to congratulate yourself for being an efficient and economical shopper, the next step is to look for ways to make round steak as tender and tasty as more expensive cuts of beef. Fortunately, a little time and the right ingredients are all you need to make round steak both easy to chew and tasty.

Pound and Braise It

Remove the meat from your refrigerator at least 30 minutes before preparing to cook.

Mix to combine a cooking/basting sauce consisting of 1 can of cream of mushroom soup and 1/4 to 1/2 cup of water or beef broth in a small mixing bowl.

Set the round steak on a cutting board and sprinkle each side with 1 tsp. flour and as a seasoning option, 1/2 tsp. black pepper.

Wrap the pointed end of a meat mallet with plastic wrap. Starting at one end and working your way to the other, pound the meat with the mallet to break down connective tissues that make the meat tough and chewy.

Add 1 tbsp. olive oil to a skillet, and heat the oil until it is hot. Use tongs to transfer the round steak to the hot skillet, and brown it for three to five minutes per side.

Transfer the meat to a shallow roasting pan with tongs and pour the three-fourths of the cooking sauce over the meat. Cover the baking pan with a sheet of aluminum foil.

Preheat your oven to 350 degrees Fahrenheit, then set the baking pan in your oven and cook the round steak for 30 minutes. Then, turn the steak, and use a basting brush to baste the meat with sauce already in the pan. Add the reserved sauce, if necessary and braise, covered, for another 20 to 25 minutes.

Insert an instant read meat thermometer in the center of the round steak, and make sure the internal temperature of the meat is at least 145 degrees Fahrenheit before removing it from your oven.

Marinate It

Combine 1/2 cup olive oil, 1/2 cup low sodium soy sauce, 1/8 to 1/2 tsp. ginger, 1 to 2 tbsp. sesame seeds, 1/4 to 1/2 cup chopped onions and 1/8 to 1/2 tsp. black pepper in a small mixing bowl to create a marinade.

Set the round steak in a plastic food storage bag, pour the marinade ingredients in the bag, seal the bag, and massage it to coat the meat. Refrigerate for one to four hours, turning the bag every hour to ensure the meat marinates evenly.

Remove the meat from the bag using tongs, and let it come to room temperature for 30 minutes before grilling or oven roasting. Discard the used marinade.

Tips

  • Allowing the meat to come to room temperature before cooking is important because cold meat fibers tend to contract when they encounter heat and can result in your round steak becoming even tougher.

    Browning can improve the flavor of round steak so it tastes like a more expensive beef cut.

    Experiment with cooking sauces such as a mixture low-sodium cream of mushroom soup and beef broth, tomato or pasta sauce, or a low-sodium barbecue sauce to vary the flavor of the meat.

Photo Credits

  • Tuned_In/iStock/Getty Images

About the Author

Based in Green Bay, Wisc., Jackie Lohrey has been writing professionally since 2009. In addition to writing web content and training manuals for small business clients and nonprofit organizations, including ERA Realtors and the Bay Area Humane Society, Lohrey also works as a finance data analyst for a global business outsourcing company.