ISO What To Do With A Piece of Tough Steak

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
51,261
Location
Massachusetts
A couple of months ago SO brought home a couple of pieces of round steak on sale. The first one was not great and I have another in the freezer.

I'm looking for ideas of what to do with a piece of round steak that's not fit for grilling.

All ideas are gratefully received.
 
What kind of cut is it? Topside? That is best braised.

Steak can be tenderised with a mallet (flattened out) and/or marinaded with red wine for a few hours.

You could also try slicing it thinly across the grain and stir frying it with veg.
 
Cut in strips, marinate in Lawrey's Pineapple Teryaki, and use in stir fry or cook in the CP. Serve with veggies and rice.

Or Soy Vay, or the Trader Joe's equivalent.
 
Last edited:
Round steak is often what I use for making chili because it's an inexpensive cut. In fact I just used three pounds of it to make a batch on Tuesday. I know it's not really chili weather (although I eat it year round), but you can always freeze it.

Beef jerky is another option. The lack of marbling makes it an ideal cut for this sort of preparation.
 
Sung to the tune of "What do you do with a drunken sailor:

What do you do with a piece of round steak?
What do you do with a piece of round steak?
What do you do with a piece of round steak, er-lie in the mornin'?

Put it on a hook and go a fishin'
Put it on a hook and go a fishin'
Put it on a hook and go a fishin', er-lie in the mornin'

Pound it flat and make rouladin
Pound it flat and make rouladin
Pound it flat and make rouladin, er-lie in the mornin'

Put it in a PC, make some good stew
Put it in a PC, make some good stew
Put it in a PC, make some good stew, er-lie in the mornin'

Simmer in sauce and make some swiss steak
Simmer in sauce and make some swiss steak
Simmer in sauce and make some swiss steak, er-lie in the mornin'

Chop it all up and make steak-burger
Chop it all up and make steak-burger
Chop it all up and make steak-burger, er-lie in the mornin'

Braise it slow for Beef Bourguignon
Braise it slow for Beef Bourguignon
Braise it slow for Beef Bourguignon, er-lie in the mornin'

You know it's great, braised with mushrooms
You know it's great, braised with mushrooms
You know it's great, braised with mushrooms, er-lie in the mornin'


Need I go on?:LOL:

Seeeeeeya; Chief Longwind of the North
 
Sung to the tune of "What do you do with a drunken sailor:

What do you do with a piece of round steak?
What do you do with a piece of round steak?
What do you do with a piece of round steak, er-lie in the mornin'?

Put it on a hook and go a fishin'
Put it on a hook and go a fishin'
Put it on a hook and go a fishin', er-lie in the mornin'

Pound it flat and make rouladin
Pound it flat and make rouladin
Pound it flat and make rouladin, er-lie in the mornin'

Put it in a PC, make some good stew
Put it in a PC, make some good stew
Put it in a PC, make some good stew, er-lie in the mornin'

Simmer in sauce and make some swiss steak
Simmer in sauce and make some swiss steak
Simmer in sauce and make some swiss steak, er-lie in the mornin'

Chop it all up and make steak-burger
Chop it all up and make steak-burger
Chop it all up and make steak-burger, er-lie in the mornin'

Braise it slow for Beef Bourguignon
Braise it slow for Beef Bourguignon
Braise it slow for Beef Bourguignon, er-lie in the mornin'

You know it's great, braised with mushrooms
You know it's great, braised with mushrooms
You know it's great, braised with mushrooms, er-lie in the mornin'


Need I go on?:LOL:

Seeeeeeya; Chief Longwind of the North


Please, No.
 
This is what I was going to suggest.


Yum. Now I must cruise the local aisles for round steak. It does make outstanding jerky, it's been a few years since I've made it.
 
Last edited:
Now I want Swiss Steak...


Why does it have to be Swiss Steak. Couldn't it be Gruyere Steak, or Provolone steak. What about Holland Steak, or Viking steak. Belgians are almost the same as the Swiss, as are the French. you could have Belgian, or French Steak. Is it because you get to avoid taxes by putting your steak savings in a Swiss bank. Is that why you only have Swiss steak. Yeh, that's what I thought.:wacko:

Seeeeeeya; Chief Longwind of the North
 
Why does it have to be Swiss Steak. Couldn't it be Gruyere Steak, or Provolone steak. What about Holland Steak, or Viking steak. Belgians are almost the same as the Swiss, as are the French. you could have Belgian, or French Steak. Is it because you get to avoid taxes by putting your steak savings in a Swiss bank. Is that why you only have Swiss steak. Yeh, that's what I thought.:wacko:

Seeeeeeya; Chief Longwind of the North

Okay Chief...time to stop thinking...hmm, time...the Swiss have that under control, too!:LOL:
 
Beef Parisienne

One thing I like to do with a tough piece of beef is to make Beef Parisienne. Basically it involves slicing it thinly and sauteing briefly, then deglaze with red wine and make a pan sauce with shallots (or onions), mushrooms and chicken stock and butter or cream or both. I think I got the recipe originally from Julia Child's "Mastering the Art of French Cooking" and my recipe may be slightly different by now, but it is a good way to deal with that.
 
Back
Top Bottom