Tender Round Steak

This recipe takes a cheap cut of steak and turns it into a delicacy enjoyed by many.

Glass cutting board
Scissors
Knife with serrated edge
Meat tenderizer
Skillet for briefly frying the steak
Glass baking dish
Pancake turner or flipper
Fork and knife for checking the meat

Round steak
Flour
Basil
Oregano
Parsley
Garlic
Salt
Pepper
Cooking Oil

Mix flour, basil, oregano, parsley, salt, and pepper in a bowl. If you are only making two steaks probably 1/2 cup of flour and seasoned to taste. This recipe is not exact as far as quantities go, just put in the seasonings that you like and how much you want.

Lay the meat on your cutting board and trim any large pieces of fat off. Using the meat tenderizer, tenderize the meat. You want to get the meat as thin as possible, without it falling apart. The thinner the meat the more tender. If you come across a unusually thick piece of meat use a knife with a serrated edge and make small slices in the meat downwards and then across on both sides. Then keep pounding it with the tenderizer until you get the desired thinness.

In a hot oiled skillet fry the steak on medium heat and turn once the steak begins to brown. Keep a close eye on it, it won’t take long. Transfer the steak to a greased baking dish.

Preheat your oven to 250F. Cover your baking dish with aluminum foil and bake for about 30 minutes. Then cut the steak open and check it for blood, the goal is to get a steak with a little pink and clear juices. Depending on the thickness of the steak it may take up to an hour to cook. The first time you check it, it may need still be bloody. Avoid over cooking it, if you cook it too long it will become tough.

Enjoy your round steak with your favorite side dish, be it rice, potatoes, or green beans. Don’t be frustrated if it didn’t turn out quite right, practice makes perfect.