How should i cook it?!


Question: im planning on cooking some steak for my family not me cuz i dont eat meat. but i was wondering how do i cook it. i usually grill it but my grill isnt working so is there any other good ways to cook it.??? they are beef top round...any recipes are awesome. thanks


Answers: im planning on cooking some steak for my family not me cuz i dont eat meat. but i was wondering how do i cook it. i usually grill it but my grill isnt working so is there any other good ways to cook it.??? they are beef top round...any recipes are awesome. thanks

pan grill. grease some butter on the pan and heat for 3mins each side

use your broiler, it is just like a grill except the heat comes from the top

ROUND STEAK SUPREME

1 1/2 or 2 lb. round steak (not thin sliced)
Lg. jar (4 1/2 oz.) sliced mushrooms
1 env. dry onion soup
Sprinkle top with beef bouillon.

(Can add real onion and green pepper if desired.)
Cut round steak into serving pieces and put into large shallow pan. Drain mushrooms and put on top of meat. (Add onions and green pepper.) Sprinkle top with onion soup mix and beef bouillon. Add 2 packages of water (from onion soup). Wrap tightly with foil. Bake at 350 degrees for 2 hours. Serve with white or beef flavored rice.

Broil this top round steak and slice thinly for serving. This makes a great meal with baked potatoes and a tossed salad.
INGREDIENTS:
1 tablespoon olive oil
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 large top round steak, about 1 1/2 inches thick, 2 to 3 pounds
PREPARATION:
Preheat broiler. Combine oil, salt, and pepper; rub all over the steak. Place steak on a rack in broiler pan. Place pan about 4 to 6 inches from heat and broil for 10 minutes. Turn and broil 10 to 15 minutes longer or until desired doneness. Place steak on a carving board. Slice steak thinly and serve with baked potato and a salad, if desired.
Serves 6 to 8.

I would suggest you put them under the grill, about 8" from the top element and grill for about 7 minutes each side. (3/4"-1" thick)
Add a few more minutes if they are thicker.
Use a rack in the roasting pan to catch the fat as it drips out.

Ground sea salt and ground peppercorn only is my rule. Too many seasonings and too many "extras" rob the meat of its true flavor. Rub a little olive oil into the meat before seasoning with the salt & pepper. Also, for a little extra flare, try broiling the meat to where it is "blackended" on the outside and pink on the insde. Then slice it thin and serve on a bed of baby greens and some "salad" veggies & favorite dressings on the side. Yummy! Good luck!

INGREDIENTS
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 pounds boneless beef round steak, cut into serving-size pieces
2 tablespoons vegetable oil
1 cup water
1 garlic clove, minced
1 (15 ounce) can tomato sauce
1/2 pound fresh mushrooms, sliced
1 medium onion, sliced
1 small green pepper, julienned
2 teaspoons sugar
1/2 teaspoon dried oregano
1/8 teaspoon dried basil
1 (7 ounce) package spaghetti, cooked and drained
1/4 cup grated Parmesan cheese




DIRECTIONS
In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown beef in batches in oil; drain. Add water and garlic. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Stir in the tomato sauce, mushrooms, onion, green pepper, sugar, oregano and basil. Cover and simmer 30-45 minutes longer or until the meat and vegetables are tender. Serve over spaghetti. Sprinkle with Parmesan cheese.

Pan Seared Beef Tenderloin With A Spicy Gorgonzola-pinenut-herb Butter




Ingredients
Beef Top Round
Kosher Salt
Fresh Cracked Pepper
Olive Oil for Frying
For the butter:
7 c. Unsalted Butter, softened to room temp.
7 c. Gorgonzola (or Bleu) Cheese
2 1/2 cups Fresh Thyme
1 3/4 cups Fresh Rosemary
1 3/4 cups Fresh Italian Parsley
1/3 cup Crushed Red Chili Flakes
28 cloves Fresh Garlic, crushed
3 1/4 cups Pinenuts

Directions
In a food processor, combine all of the ingredients from the unsalted butter, down. Pulse until everything is incorporated, then transfer to the refrigerator to let the butter harden.
Pre-heat oven to 400 degrees. Heat oil in a saute pan or heavy skillet until lightly smoking. Season both sides of the steaks with kosher salt and pepper, and sear on both sides until a nice crust forms, about 1-2 minutes. Transfer steaks to the oven and cook until desired doneness. Serve with approx. 2 Tbsp. of the butter over each steak to melt. Serve immediately. this is for 100 so just convert it down for what you need.





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