FTC Disclosure: This post may include links which allow me to earn a small commission on the item(s) purchased. This has no effect on your price. GAPS Diet Journey is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Click here and use Discount Code GOODSOUP3
I try to buy meat that is on sale and one of the least expensive cuts of beef is bottom round steak. It typically costs less because you can't just throw it on the grill or in a frying pan, you have to spend more time making sure it's cooked the right way so that it's delicious and easy to eat!
A lot of recipes will tell you to cook slowly in a slow cooker, marinate for several hours or cook with moisture.
I have found a method of cooking round steak that doesn't use any of the previous methods.
The trick is to slice the meat very thin, either before cooking or after. This works because you are cutting through the tough connective tissue. The meat becomes easier to chew not necessarily more tender.
A good sharp knife is your friend in this endeavor! I like using a Santuko Knife or an 8-Inch Chef's Knife.
Usually when bottom round steak goes on sale you have to buy the family pack which will contain 2-3 steaks and weigh around 5-6 pounds.
First Prep the Meat
- The first thing you want to do is remove all the fat from the steaks.
- Next cut some of the meat into thin strips about 1/8 wide and make sure you are cutting across the grain.
Cut the strips 1 to 2 inches in length.
- Dice some of the meat into 1-1/2 inch cubes.
- Leave some of the meat in large pieces, but slice thin.
- Season with salt and pepper.
- Also to set for about 30 minutes.
3 Different Ways to Cook the Steak
Thin Strips
- Put butter in a cast iron skillet on medium heat until the butter is bubbling.
- Spread the meat out in one layer of the skillet and cook on one side until it is browned – actually you want it nice and browned – caramelized in spots.
- Turn and allow to cook on the other side until browned.
- Heat the cast iron skillet with some butter until it is bubbly. Cook one layer of meat at a time until done.
- In between batches you'll want to braise the skillet by pouring in about 1/4 cup of water and use a spatula to scrape the surface if it is sticking.
Fry the Cubes
- Fry the cubed pieces in a hot skillet with plenty of butter or coconut oil [affiliate link], browning on all sides until nearly charred.
- Slice the cubes in thin strips. If they are still rare inside, eat them that way, or brown them in the pan a little longer.
Grill the Large Pieces
- Heat your barbecue grill until it is nice and hot.
- Grill the large pieces, browning on all sides until nearly charred.
- Cut into strips or small squares.
This meat can be packaged up and used within 5 days, or you can freeze it and defrost at a later time.
Here are two meals I like with this steak.
Steak Salad
Use whatever you love in salad, here are some of my favorites:
- Red leaf lettuce
- Sliced cucumber
- Blanched broccoli
- Black olives
- Tomatoes
- Red onion
- Shredded Carrots
- Grape Tomatoes
I suggest the grilled steak for this salad. Slice the large pieces across the grain into thin strips.
Dress the top of your salad with the strips of meat.
My go-to salad dressing is super easy, I just drizzle a tablespoon or two of olive, some apple cider vinegar, a clove of fresh pressed garlic, and salt and pepper. Done!
Steak and Peppers
- 1 pound steak
- 2 tablespoons butter
- 1 red bell pepper, sliced
- 1 carrots, julienne sliced
- 1 bunch green onions [affiliate link], sliced
- 1 tablespoon sesame seeds
Use the strips or cubed steak for this meal.
You can cook the vegetables while the steak is cooking. In a skillet add the butter, and cook the peppers and carrots for 10 minutes. Add the green onions and cook 2-3 more minutes.
Mix the strips into the meat, and serve while hot! Sprinkle sesame seeds on top like a garnish.
