Recipe: Tasty Bottom Round Steak

Bottom Round Steak. These cuts are sometimes coveted because the muscles in this area are lean. However, if not cooked right, the beef can be tough to chew. The Bottom Round has all the great flavor of the Top Round, but it's not as big and has a slightly tighter grain.

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. Bottom round steak is an economical cut and is usually less expensive because it tends to be tough and requires special care in cooking. You can cook Bottom Round Steak using 4 ingredients and 2 steps. Here is how you cook it.

Ingredients of Bottom Round Steak

1. Prepare 3 pound of bottom round Angus beef steak.
2. You need As needed of pink Himalayan salt.
3. Prepare As needed of ground black pepper.
4. You need 3 of large limes cut into 6 wedges each.

Many recipes call for marinating for several hours, cooking with moisture or cooking slowly in a crockpot. I recently found a way to prepare round steak that doesn't include any of the above. You'll cut boneless round steak into serving-size pieces and cook with carrots, potatoes, and onions in a mushroom-soup and dry-onion-soup-based sauce. Cooking your steak in a Crock Pot or the oven can help turn this tough cut of meat into a juicy, tender dish.

Bottom Round Steak instructions

1. Start a heat. Season the steak. Cut the limes..
2. Take it outside to the heat. Add to the hot grill the steaks. Squeeze a lime wedge over the top of each steak. When you turn them squeeze another. When you take it off the grill squeeze a wedge on each one. Serve I hope you enjoy!!!!.

How to Cook Bottom Round Steak in the Crock Pot or Oven Livestrong.com Cook your quick and easy round steak recipes in a skillet, braising the meat for a hearty meal. Add some marinade for enhanced flavor and increased tenderness. How to Cook a Bottom Round Thin Sliced Steak in a Frying Pan Livestrong.com By and large, the bottom sirloin is the inferior cut of the three.

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