Bottom Round Steak
Bottom round steak is a budget-friendly cut that can be transformed into delicious meals with the right techniques, marinades, and sides, perfect for impressing family and friends.
Ingredients
For the steak
- 1 lb Bottom round steak Should be about 1 inch thick
- 1 tbsp Kosher salt To season steak
- 1 tbsp Black pepper To season steak
For the garlic and herb marinade
- 1/4 cup Olive oil Fresh
- 3 cloves Minced garlic
- 2 tbsp Chopped fresh herbs Rosemary, thyme recommended
- 1 tbsp Freshly squeezed lemon juice
- 1/2 tsp Cracked black pepper
For Asian-inspired marinade
- 1/4 cup Soy sauce
- 2 tbsp White wine vinegar
- 1 tbsp Worcestershire sauce
- 1 clove Minced garlic
- 1 tbsp Grated ginger
For spicy southwest marinade
- 2 tbsp Fresh lime juice
- 1 tbsp Chili powder
- 1 tbsp Ground cumin
- 1/4 cup Chopped cilantro
- 1/4 cup Olive oil
Instructions
Preparation
- Season the steak on both sides with kosher salt and black pepper.
- For the garlic and herb marinade, mix olive oil, minced garlic, chopped herbs, lemon juice, and cracked black pepper in a bowl.
- For the Asian-inspired marinade, combine soy sauce, white wine vinegar, Worcestershire sauce, minced garlic, and grated ginger.
- For the spicy southwest marinade, whisk together lime juice, chili powder, ground cumin, chopped cilantro, and olive oil.
Cooking
- Marinate the steak for at least 1 hour or overnight for best results.
- Preheat grill or skillet to medium-high heat.
- Sear the steak for about 5 minutes on each side, or until it reaches an internal temperature of between 130°F to 135°F for medium-rare.
- Let the steak rest for 5-10 minutes before slicing.
Notes
Store leftover steak in the fridge for 3 to 4 days, or freeze it for up to 2-3 months. Always slice against the grain for maximum tenderness.