21 Delicious Quick and Easy Round Steak Recipes for Busy Weeknights

Just when you thought weeknight dinners couldn’t get any easier, we’ve rounded up 21 mouthwatering round steak recipes that are as quick to make as they are delicious. Whether you’re craving something cozy, looking for a family-friendly meal, or in need of a speedy dinner solution, these recipes are your ticket to stress-free evenings. Dive in and discover your next favorite dish that’ll have everyone asking for seconds!

Garlic Butter Round Steak

Elevating the humble round steak to new heights, this Garlic Butter Round Steak recipe marries the robust flavors of garlic and butter with the tender, juicy qualities of perfectly cooked beef. A dish that promises to delight the senses and elevate any dinner table, it’s a testament to the magic of simple ingredients transformed through careful cooking.

Ingredients

• 1 1/2 lbs round steak, trimmed and cut into 4 equal portions
• 3 tbsp unsalted butter, clarified
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1/2 cup dry white wine
• 1/2 cup beef stock, reduced
• Salt and freshly ground black pepper, to season

Instructions

1. Season the round steak portions generously with salt and freshly ground black pepper on both sides.
2. Heat a large skillet over medium-high heat until hot, about 2 minutes, then add the clarified butter, swirling to coat the pan.
3. Place the steaks in the skillet, searing for 3 minutes on the first side until a deep golden crust forms.
4. Flip the steaks, add the minced garlic and thyme leaves around them, and cook for another 3 minutes for medium-rare, or until desired doneness.
5. Transfer the steaks to a warm plate, tent with foil, and let rest for 5 minutes to allow juices to redistribute.
6. Deglaze the skillet with dry white wine, scraping up any browned bits, and reduce by half, about 2 minutes.
7. Add the reduced beef stock to the skillet, simmering for 1 minute to combine flavors, then remove from heat.
8. Return the steaks to the skillet, spooning the garlic butter sauce over them to coat evenly.

Flavorful and fork-tender, this Garlic Butter Round Steak boasts a luxurious sauce that’s rich with the essence of garlic and thyme. Serve it atop a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Quick Round Steak Stir Fry

Perfectly seared and bursting with flavor, this Quick Round Steak Stir Fry is a testament to the beauty of simplicity in the kitchen. Pairing tender slices of beef with crisp vegetables, it’s a dish that promises both nourishment and indulgence in every bite.

Ingredients

• 1 lb round steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 cup broccoli florets, blanched
• 1 red bell pepper, julienned
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1/4 cup soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 2 green onions, sliced diagonally

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the thinly sliced round steak to the skillet, searing for 3 minutes on each side until a golden crust forms. Tip: Avoid overcrowding the pan to ensure each piece sears properly.
3. Remove the steak from the skillet and set aside on a warm plate.
4. In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
5. Introduce the blanched broccoli florets and julienned red bell pepper to the skillet, stirring frequently for 2 minutes to coat in the aromatics.
6. Whisk together soy sauce, honey, sesame oil, and red pepper flakes in a small bowl, then pour over the vegetables, stirring to combine.
7. Return the seared steak to the skillet, tossing with the vegetables and sauce for 1 minute to heat through. Tip: The sauce should lightly coat the ingredients without pooling at the bottom.
8. Garnish with diagonally sliced green onions before serving. Tip: For an extra touch of elegance, serve over a bed of jasmine rice or quinoa.

Rich in textures and flavors, this stir fry offers a delightful contrast between the succulent steak and the crisp-tender vegetables. The harmonious blend of soy and honey creates a glaze that’s both savory and subtly sweet, making it a versatile dish that’s as suitable for a weeknight dinner as it is for impressing guests.

Easy Round Steak with Mushrooms

Gracefully combining the robust flavors of tender round steak and earthy mushrooms, this dish is a testament to the beauty of simplicity in cooking. Perfect for a weeknight dinner yet elegant enough for special occasions, it promises a delightful culinary experience with every bite.

Ingredients

• 1 1/2 lbs round steak, thinly sliced against the grain
• 2 cups cremini mushrooms, thinly sliced
• 3 tbsp clarified butter
• 1/2 cup dry red wine
• 1 cup beef stock, preferably homemade
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• Sea salt and freshly ground black pepper, to season

Instructions

1. Season the round steak slices generously with sea salt and freshly ground black pepper on both sides.
2. Heat 2 tbsp of clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
3. Add the steak slices in a single layer, working in batches if necessary to avoid overcrowding, and sear for 2 minutes per side until a golden-brown crust forms. Transfer to a plate and set aside.
4. In the same skillet, add the remaining 1 tbsp of clarified butter and sauté the mushrooms until they release their moisture and become golden, about 5 minutes.
5. Stir in the minced garlic and fresh thyme leaves, cooking for an additional 30 seconds until fragrant.
6. Deglaze the skillet with dry red wine, scraping up any browned bits from the bottom, and reduce by half, about 3 minutes.
7. Pour in the beef stock and bring the mixture to a simmer, allowing it to reduce slightly, about 5 minutes.
8. Return the seared steak slices to the skillet, along with any accumulated juices, and simmer gently for 2 minutes to warm through and meld the flavors.

Finished with a velvety sauce that clings to each slice of steak, this dish offers a harmonious blend of textures and flavors. Serve it over a bed of creamy polenta or alongside roasted root vegetables for a complete meal that’s as satisfying as it is sophisticated.

Round Steak and Potatoes Skillet

Lusciously tender and brimming with rustic charm, this Round Steak and Potatoes Skillet marries the hearty flavors of perfectly seared beef with the comforting warmth of golden potatoes, all brought together in a single pan for effortless elegance.

Ingredients

• 1.5 lbs round steak, trimmed and cut into 1-inch pieces
• 1.5 lbs Yukon Gold potatoes, quartered
• 2 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 cup beef stock
• Salt and freshly ground black pepper, to season
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Season the round steak pieces generously with salt and pepper.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Add the steak pieces in a single layer, searing for 3-4 minutes per side until deeply browned. Remove and set aside.
4. In the same skillet, add the quartered potatoes, cut side down, and cook undisturbed for 5 minutes to achieve a golden crust.
5. Add the sliced onion and minced garlic, stirring occasionally, until the onion is translucent, about 3 minutes.
6. Sprinkle smoked paprika and dried thyme over the potatoes and onions, stirring to coat evenly.
7. Return the seared steak to the skillet, pouring in the beef stock to deglaze the pan, scraping up any browned bits.
8. Reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are fork-tender.
9. Garnish with fresh parsley before serving.

Marvel at the symphony of textures in this dish—the fork-tender steak, the creamy potatoes, and the rich, savory sauce. Serve it straight from the skillet for a family-style meal that’s as visually appealing as it is delicious, perhaps with a side of crusty bread to soak up the juices.

Simple Round Steak Fajitas

Transform your weeknight dinner into a gourmet experience with these Simple Round Steak Fajitas, a dish that marries the robust flavors of marinated beef with the vibrant freshness of bell peppers and onions.

Ingredients

• 1.5 lbs round steak, thinly sliced against the grain
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 cup fresh lime juice
• 1 large red bell pepper, julienned
• 1 large yellow bell pepper, julienned
• 1 large onion, thinly sliced
• 8 small flour tortillas, warmed
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• 1/2 cup sour cream

Instructions

1. In a large bowl, combine the thinly sliced round steak with extra-virgin olive oil, minced garlic, ground cumin, smoked paprika, chili powder, and fresh lime juice. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2. Heat a large cast-iron skillet over medium-high heat until very hot, about 2 minutes. Add the marinated steak in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side until a rich, caramelized crust forms.
3. Transfer the seared steak to a plate and cover loosely with foil to rest. In the same skillet, add the julienned red and yellow bell peppers and thinly sliced onion. Cook, stirring occasionally, for 5-7 minutes until the vegetables are tender-crisp and slightly charred.
4. Return the steak to the skillet with the vegetables, tossing to combine and heat through for 1 minute. Remove from heat.
5. Serve the steak and vegetable mixture on warmed flour tortillas, garnished with chopped fresh cilantro, sliced avocado, and a dollop of sour cream.

Zesty and vibrant, these fajitas boast a perfect balance of smoky, spicy, and fresh flavors, with the tender steak and crisp vegetables offering a delightful contrast in textures. For an extra touch of elegance, serve with a side of charred lime halves for squeezing over the top.

Quick Round Steak Tacos

Lusciously tender and bursting with flavor, these Quick Round Steak Tacos are a testament to the beauty of simple ingredients transformed into something extraordinary. Perfect for a weeknight dinner or a casual gathering, they promise a delightful interplay of textures and tastes that will leave your guests craving more.

Ingredients

• 1 lb round steak, thinly sliced against the grain
• 2 tbsp avocado oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 8 small corn tortillas
• 1 cup pico de gallo
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. In a large bowl, combine the thinly sliced round steak with smoked paprika, ground cumin, garlic powder, onion powder, and cayenne pepper, ensuring each piece is evenly coated.
2. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the seasoned steak to the skillet in a single layer, working in batches if necessary to avoid overcrowding, and cook for 2-3 minutes per side until deeply browned and just cooked through.
4. While the steak cooks, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly charred.
5. Assemble the tacos by dividing the cooked steak among the warmed tortillas, then topping with pico de gallo, crumbled queso fresco, and chopped fresh cilantro.
6. Serve immediately with lime wedges on the side for squeezing over the tacos.

Marvel at the contrast of the crispy-edged steak against the soft tortillas, with the fresh pico de gallo and creamy queso fresco adding layers of flavor and texture. For an extra touch of elegance, present the tacos on a wooden board garnished with lime wedges and cilantro sprigs, inviting everyone to dig in.

Easy Round Steak and Rice Bowl

Rustic yet refined, this Easy Round Steak and Rice Bowl marries the hearty flavors of tender beef with the delicate simplicity of perfectly cooked rice, creating a dish that’s as satisfying to prepare as it is to savor.

Ingredients

• 1 lb round steak, thinly sliced against the grain
• 2 cups jasmine rice, rinsed until water runs clear
• 3 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 cups beef stock, homemade preferred
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. In a heavy-bottomed skillet, heat 2 tbsp clarified butter over medium-high heat until shimmering. Add the sliced round steak, seasoning lightly with salt and pepper, and sear until browned on all sides, about 3 minutes per side. Remove and set aside.
2. In the same skillet, add the remaining tbsp of clarified butter. Sauté the diced onion until translucent, about 5 minutes, then add the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
3. Stir in the rinsed jasmine rice, coating the grains in the butter and aromatics. Pour in the beef stock and soy sauce, bringing to a gentle boil. Reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
4. Return the seared round steak to the skillet, gently folding it into the rice. Drizzle with sesame oil, cover, and let rest off the heat for 5 minutes to allow flavors to meld.
5. Tip: For an extra layer of flavor, toast the rice in the skillet before adding the liquid. Tip: Letting the steak rest before slicing ensures juiciness. Tip: A splash of rice vinegar can brighten the dish before serving.

The result is a harmonious blend of textures, from the tender bite of the steak to the fluffy, aromatic rice. Serve garnished with thinly sliced green onions and a sprinkle of sesame seeds for a visually stunning presentation.

Round Steak with Creamy Peppercorn Sauce

Delightfully tender and rich in flavor, this round steak with creamy peppercorn sauce is a testament to the art of balancing robust tastes with velvety textures. Perfect for a sophisticated dinner, it promises to elevate your culinary repertoire with its harmonious blend of spices and cream.

Ingredients

• 1 1/2 lbs round steak, trimmed and pounded to 1/2-inch thickness
• 2 tbsp clarified butter
• 1/2 cup heavy cream
• 2 tbsp whole black peppercorns, coarsely crushed
• 1/4 cup brandy
• 1 cup beef stock, reduced to 1/2 cup
• 1 tbsp Dijon mustard
• 1/2 tsp sea salt
• 1 tbsp fresh thyme leaves

Instructions

1. Season the round steak evenly with sea salt on both sides.
2. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the steak to the skillet, searing for 4 minutes per side for medium-rare, or until desired doneness is achieved. Transfer to a plate and tent with foil to rest.
4. Deglaze the skillet with brandy, scraping up any browned bits, and reduce by half, about 1 minute.
5. Stir in crushed peppercorns, Dijon mustard, and reduced beef stock, simmering for 2 minutes to meld flavors.
6. Pour in heavy cream and fresh thyme, stirring continuously until the sauce thickens slightly, about 3 minutes.
7. Slice the rested steak against the grain and serve drizzled with the creamy peppercorn sauce.

Just as the steak’s succulence meets the sauce’s piquant creaminess, consider serving this dish atop a bed of wilted spinach or alongside roasted fingerling potatoes for a complete meal. The interplay of textures and flavors ensures each bite is as memorable as the last.

Quick Round Steak and Vegetable Kabobs

Marvel at the simplicity and elegance of this dish, where succulent quick round steak meets a vibrant array of seasonal vegetables, all threaded onto skewers for a meal that’s as visually appealing as it is delicious. Perfect for those evenings when time is of the essence but flavor is non-negotiable.

Ingredients

• 1 lb quick round steak, cut into 1-inch cubes
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 red onion, cut into 1-inch wedges

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, smoked paprika, sea salt, and black pepper to create a marinade.
3. Add the cubed quick round steak to the bowl, tossing to ensure each piece is evenly coated with the marinade. Let it sit for 10 minutes to absorb the flavors.
4. Thread the marinated steak cubes, red and yellow bell pepper pieces, zucchini rounds, and red onion wedges alternately onto skewers, leaving a small space between each item for even cooking.
5. Place the kabobs on the preheated grill, cooking for 4-5 minutes per side for medium-rare, or until the steak reaches your desired level of doneness and the vegetables are tender with slight charring.
6. Remove the kabobs from the grill and let them rest for 3 minutes before serving to allow the juices to redistribute.

Kick your dining experience up a notch by serving these kabobs over a bed of fluffy quinoa or alongside a crisp, garden-fresh salad. The smoky undertones of the paprika-infused steak paired with the sweetness of the caramelized vegetables create a harmonious blend of flavors and textures that will delight the palate.

Easy Round Steak Parmesan

Mastering the art of a comforting yet sophisticated dinner begins with this Easy Round Steak Parmesan, a dish that marries tender beef with a crispy, golden crust and a rich, savory tomato sauce. Perfect for a weeknight dinner that feels anything but ordinary, it’s a testament to the beauty of simple ingredients transformed through careful cooking.

Ingredients

• 1 1/2 lbs round steak, pounded to 1/4-inch thickness
• 1 cup all-purpose flour, for dredging
• 2 large pasture-raised eggs, lightly beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 cups marinara sauce, preferably homemade
• 1 cup shredded mozzarella cheese
• 2 tbsp clarified butter
• 2 tbsp extra-virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Season the pounded round steak with sea salt and black pepper on both sides.
3. Dredge each steak piece in flour, shaking off any excess, then dip into the beaten eggs, and finally coat with a mixture of breadcrumbs, Parmesan cheese, oregano, and garlic powder.
4. Heat clarified butter and olive oil in a large skillet over medium-high heat until shimmering.
5. Fry the breaded steak pieces for 3-4 minutes per side, or until golden brown and crispy. Transfer to the prepared baking dish.
6. Tip: Ensure the oil is hot enough before adding the steak to prevent sticking and achieve an even crust.
7. Pour marinara sauce over the fried steak, then sprinkle with shredded mozzarella and additional Parmesan cheese.
8. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and lightly golden.
9. Tip: For an extra crispy top, broil for the last 2-3 minutes, watching closely to avoid burning.
10. Let the dish rest for 5 minutes before serving to allow the flavors to meld.
11. Tip: Serving with a side of al dente spaghetti or a crisp green salad complements the richness of the dish.

Velvety layers of melted cheese and a robust tomato sauce envelop the crispy, herb-infused crust, offering a delightful contrast in textures. Serve this Easy Round Steak Parmesan with a sprinkle of fresh basil for a pop of color and freshness, turning a simple meal into a memorable dining experience.

Round Steak with Balsamic Glaze

Captivating the palate with its rich flavors and tender texture, this round steak with balsamic glaze is a testament to the beauty of simple ingredients transformed into an exquisite meal. The balsamic reduction lends a sweet and tangy depth, perfectly complementing the robust character of the steak.

Ingredients

• 1 1/2 lbs round steak, trimmed
• 2 tbsp extra virgin olive oil
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat a heavy-bottomed skillet over medium-high heat until it reaches 375°F.
2. Season the round steak evenly with sea salt and freshly ground black pepper on both sides.
3. Add extra virgin olive oil to the skillet, then sear the steak for 4 minutes on each side to achieve a golden-brown crust.
4. Reduce the heat to medium and add minced garlic and chopped rosemary, sautéing for 1 minute until fragrant.
5. Remove the steak from the skillet and let it rest on a cutting board, tented with foil, for 10 minutes.
6. In the same skillet, combine balsamic vinegar and honey, simmering over low heat for 5 minutes until the mixture thickens into a glaze.
7. Slice the steak against the grain into 1/2-inch thick pieces, then drizzle with the balsamic glaze before serving.

Heirloom tomatoes and a sprinkle of flaky sea salt make for a vibrant accompaniment, enhancing the dish’s rustic elegance. The steak’s succulence, paired with the glaze’s velvety richness, promises a dining experience that’s both comforting and sophisticated.

Quick Round Steak and Broccoli Stir Fry

On a bustling evening when time is of the essence yet the palate demands satisfaction, this Quick Round Steak and Broccoli Stir Fry emerges as a savior. Its harmonious blend of tender beef and crisp vegetables, all enveloped in a rich, savory sauce, promises a meal that’s both swift and sublime.

Ingredients

• 1 lb round steak, thinly sliced against the grain
• 2 cups broccoli florets, blanched
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch, dissolved in 2 tbsp water

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add thinly sliced round steak to the skillet, searing for 2 minutes per side until a golden crust forms. Tip: Avoid overcrowding the pan to ensure proper searing.
3. Introduce minced garlic and grated ginger to the skillet, sautéing for 30 seconds until fragrant.
4. Incorporate blanched broccoli florets, stirring gently to combine with the steak and aromatics.
5. Whisk together soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes in a small bowl, then pour over the skillet contents.
6. Allow the mixture to simmer for 3 minutes, then stir in the cornstarch slurry to thicken the sauce. Tip: The sauce should coat the back of a spoon when ready.
7. Remove from heat and let stand for 2 minutes to allow flavors to meld. Tip: Resting the dish ensures a more cohesive flavor profile.

Delight in the contrast of textures, from the succulent slices of steak to the vibrant crunch of broccoli, all bathed in a glossy, umami-rich sauce. Serve atop a bed of jasmine rice or alongside a crisp Asian slaw for a meal that’s as visually appealing as it is delicious.

Easy Round Steak and Cheese Quesadillas

Hearty and effortlessly sophisticated, these Easy Round Steak and Cheese Quesadillas blend tender, thinly sliced beef with a melty, golden cheese embrace, all nestled within a crisply toasted tortilla. Perfect for a swift yet sumptuous meal, this dish promises to delight with every bite.

Ingredients

• 1 lb round steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 large yellow onion, julienned
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to precise taste
• 4 large flour tortillas
• 2 cups sharp cheddar cheese, freshly grated
• 1/4 cup fresh cilantro, finely chopped
• 1 tbsp olive oil

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp clarified butter. Once shimmering, add the thinly sliced round steak, seasoning with smoked paprika, cumin, and a precise pinch of salt. Sear for 2-3 minutes per side until just browned. Remove and set aside.
2. In the same skillet, add the remaining tbsp of clarified butter, followed by the julienned onion and sliced red bell pepper. Sauté for 4-5 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
3. Return the steak to the skillet, tossing to combine with the vegetables. Remove from heat and set aside.
4. Preheat a clean skillet over medium heat. Brush one side of a flour tortilla lightly with olive oil and place it oil-side down in the skillet.
5. Sprinkle 1/2 cup of grated sharp cheddar cheese evenly over the tortilla, followed by a quarter of the steak and vegetable mixture, and a sprinkle of fresh cilantro. Top with another 1/2 cup of cheese and a second tortilla, brushing the top with olive oil.
6. Cook for 3-4 minutes until the bottom is golden and crispy, then carefully flip and cook for an additional 3-4 minutes. Repeat with remaining ingredients.
7. Slice each quesadilla into quarters and serve immediately.

Zesty and satisfying, these quesadillas offer a perfect crunch with each bite, revealing a juicy, flavorful filling. For an extra touch, serve with a side of homemade salsa verde or a dollop of crème fraîche.

Round Steak with Garlic Herb Butter

Yielded by the finest cuts of beef, this Round Steak with Garlic Herb Butter is a testament to the simplicity and elegance of well-executed comfort food. Its rich flavors and succulent texture make it a standout dish for any occasion, promising to delight the palate with every bite.

Ingredients

• 1 1/2 lbs round steak, 1-inch thick
• 2 tbsp clarified butter
• 3 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup dry white wine

Instructions

1. Preheat a heavy-bottomed skillet over medium-high heat until it reaches 375°F.
2. Season both sides of the round steak with sea salt and freshly ground black pepper.
3. Add clarified butter to the skillet, swirling to coat the bottom evenly.
4. Place the steak in the skillet, searing for 3 minutes on each side to achieve a golden-brown crust.
5. Reduce the heat to medium and add minced garlic, rosemary, and thyme around the steak, stirring gently to infuse the butter without burning the garlic.
6. Pour in the dry white wine to deglaze the pan, scraping up any browned bits for added flavor.
7. Continue cooking the steak for an additional 4 minutes per side for medium-rare, or until the internal temperature reaches 135°F on a meat thermometer.
8. Remove the steak from the skillet and let it rest for 5 minutes before slicing against the grain.

Exquisitely tender with a melt-in-your-mouth quality, this round steak is elevated by the aromatic garlic herb butter, creating a harmonious blend of flavors. Serve it atop a bed of creamy mashed potatoes or alongside roasted seasonal vegetables for a complete, satisfying meal.

Quick Round Steak and Egg Breakfast Skillet

Hearty and effortlessly sophisticated, this Quick Round Steak and Egg Breakfast Skillet marries the robust flavors of tender beef with the delicate richness of eggs, all brought together in a single, sizzling pan. Perfect for those mornings when time is of the essence but the palate demands something extraordinary.

Ingredients

• 1 tbsp clarified butter
• 8 oz round steak, thinly sliced against the grain
• 1/2 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 2 pasture-raised eggs, lightly beaten
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Heat a 10-inch cast-iron skillet over medium-high heat and add the clarified butter, swirling to coat the pan evenly.
2. Once the butter is shimmering, add the thinly sliced round steak, searing for 2 minutes on each side until a golden crust forms. Tip: Avoid overcrowding the pan to ensure proper searing.
3. Remove the steak from the skillet and set aside on a warm plate, covering loosely with foil to retain heat.
4. In the same skillet, add the diced yellow onion and red bell pepper, sautéing for 3 minutes until they begin to soften and caramelize.
5. Push the vegetables to one side of the skillet and pour the lightly beaten eggs into the other side. Tip: Let the eggs sit undisturbed for 30 seconds to set before gently stirring.
6. Combine the eggs with the vegetables, then return the seared steak to the skillet, stirring gently to integrate all components.
7. Season with sea salt and freshly ground black pepper, then sprinkle with chopped fresh parsley before serving. Tip: For an extra touch of elegance, garnish with a drizzle of truffle oil.

This dish offers a delightful contrast of textures, from the crisp-tender vegetables to the juicy steak and creamy eggs. Serve it straight from the skillet for a rustic yet refined presentation, or accompany with a slice of toasted artisan bread to soak up every last bite.

Easy Round Steak and Onion Sandwiches

On a crisp evening, nothing satisfies quite like the rich, savory flavors of round steak and onions nestled between slices of artisanal bread. This dish, a harmonious blend of tender meat and caramelized onions, offers a comforting yet sophisticated take on the classic sandwich.

Ingredients

• 1 lb round steak, thinly sliced against the grain
• 2 large yellow onions, thinly sliced
• 2 tbsp clarified butter
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp Worcestershire sauce
• 4 slices of sourdough bread, toasted
• 1/2 cup beef stock
• 1 tbsp all-purpose flour

Instructions

1. Heat a large skillet over medium-high heat and add the clarified butter and olive oil, allowing them to melt together.
2. Season the thinly sliced round steak with sea salt and black pepper, then add to the skillet. Sear for 2 minutes per side, ensuring a golden-brown crust forms. Remove and set aside.
3. In the same skillet, add the thinly sliced onions. Cook over medium heat for 10 minutes, stirring occasionally, until they are soft and caramelized.
4. Sprinkle the flour over the onions, stirring to combine, then gradually add the beef stock and Worcestershire sauce. Bring to a simmer and cook for 3 minutes, until the sauce thickens slightly.
5. Return the seared round steak to the skillet, tossing to coat in the onion mixture. Cook for an additional 2 minutes to heat through.
6. Divide the steak and onion mixture evenly between the toasted sourdough bread slices, serving immediately.

Hearty and flavorful, these sandwiches boast a perfect balance of tender steak and sweet, caramelized onions. For an extra touch of elegance, serve with a side of crisp, lightly dressed arugula.

Round Steak with Red Wine Reduction

Amidst the crisp autumn air, there’s nothing quite as comforting as the rich, deep flavors of a perfectly seared round steak, elegantly paired with a velvety red wine reduction. This dish, a harmonious blend of rustic charm and sophisticated flair, promises to elevate your dining experience with its succulent textures and aromatic depth.

Ingredients

• 1 1/2 lbs round steak, trimmed of excess fat
• 2 tbsp clarified butter
• 1 cup dry red wine (preferably Cabernet Sauvignon)
• 1/2 cup beef stock, reduced
• 2 cloves garlic, finely minced
• 1 tbsp fresh thyme leaves
• Sea salt and freshly ground black pepper, to season

Instructions

1. Season the round steak generously on both sides with sea salt and freshly ground black pepper.
2. Heat clarified butter in a heavy-bottomed skillet over medium-high heat until shimmering but not smoking.
3. Place the steak in the skillet, searing for 4-5 minutes on each side for a medium-rare finish, adjusting time based on thickness.
4. Transfer the steak to a warm plate, tent with foil, and let rest for 10 minutes to allow juices to redistribute.
5. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
6. Deglaze the pan with red wine, scraping up any browned bits, and simmer until reduced by half, about 5 minutes.
7. Stir in the reduced beef stock and fresh thyme leaves, continuing to simmer until the sauce coats the back of a spoon, approximately 3 minutes.
8. Slice the rested steak against the grain and serve drizzled with the red wine reduction.

Perfectly seared to a golden crust, the round steak offers a tender bite, while the red wine reduction adds a luxurious, slightly tangy contrast. For an unforgettable presentation, serve atop a bed of creamy mashed potatoes or alongside roasted root vegetables to soak up every drop of the savory sauce.

Quick Round Steak and Pasta Salad

Just as the summer sun begins to wane, our Quick Round Steak and Pasta Salad emerges as the perfect harmony of hearty and refreshing, blending tender slices of grass-fed beef with al dente pasta and a medley of crisp vegetables, all dressed in a vibrant, herb-infused vinaigrette.

Ingredients

• 1 lb grass-fed round steak, thinly sliced against the grain
• 8 oz fusilli pasta, preferably bronze-cut
• 2 tbsp extra-virgin olive oil
• 1 tbsp clarified butter
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh basil, chiffonade
• 1 tbsp fresh oregano, minced
• 1/4 cup aged balsamic vinegar
• 1 tsp Dijon mustard
• Sea salt and freshly ground black pepper, to precise taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fusilli pasta and cook for 9 minutes, or until al dente. Drain and rinse under cold water to halt cooking.
2. While the pasta cooks, heat a large skillet over medium-high heat. Add the clarified butter and swirl to coat the pan. Season the round steak slices with sea salt and freshly ground black pepper.
3. Sear the steak slices for 2 minutes per side, ensuring a golden-brown crust forms. Transfer to a plate and let rest for 5 minutes before slicing into thin strips.
4. In a small bowl, whisk together the extra-virgin olive oil, aged balsamic vinegar, Dijon mustard, and a pinch of sea salt until emulsified.
5. In a large mixing bowl, combine the cooked pasta, seared steak strips, cherry tomatoes, Kalamata olives, red onion, fresh basil, and fresh oregano. Drizzle with the vinaigrette and toss gently to coat.
6. Chill the salad for 15 minutes before serving to allow the flavors to meld beautifully.

Marvel at the symphony of textures in this dish—the tender steak, the chewy pasta, and the crisp vegetables—all brought together by the tangy, herbaceous vinaigrette. Serve it atop a bed of arugula for an extra peppery bite or alongside a chilled glass of rosé for a truly summery experience.

Easy Round Steak and Sweet Potato Hash

This comforting yet sophisticated dish marries the robust flavors of round steak with the natural sweetness of sweet potatoes, creating a harmonious balance that’s both satisfying and refined. Perfect for a leisurely weekend brunch or a hearty dinner, it’s a testament to the beauty of simple ingredients transformed through careful cooking.

Ingredients

• 1 lb round steak, thinly sliced against the grain
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper, to season
• 2 pasture-raised eggs, lightly beaten

Instructions

1. Heat a large cast-iron skillet over medium-high heat and add 1 tbsp of clarified butter, allowing it to melt and coat the pan evenly.
2. Add the thinly sliced round steak to the skillet, seasoning with salt and pepper, and sear for 2-3 minutes per side until a golden crust forms. Remove and set aside on a plate.
3. In the same skillet, add the remaining tbsp of clarified butter, followed by the diced sweet potatoes. Cook for 5 minutes, stirring occasionally, until they begin to soften.
4. Add the finely diced onion and minced garlic to the skillet, cooking for an additional 3 minutes until the onions are translucent and fragrant.
5. Sprinkle the smoked paprika and ground cumin over the sweet potato mixture, stirring to evenly coat the vegetables.
6. Return the seared round steak to the skillet, mixing gently with the sweet potatoes and onions. Cook for another 2 minutes to meld the flavors.
7. Create two wells in the hash and pour the lightly beaten eggs into each. Cover the skillet and cook for 3-4 minutes, or until the eggs are set to your liking.
8. Garnish with chopped fresh parsley before serving.

Kaleidoscopic in both flavor and texture, this dish offers the tender chew of perfectly seared steak against the creamy softness of sweet potatoes, all brought together by the rich, runny yolk of the eggs. Serve it straight from the skillet for a rustic presentation, or plate it individually for a more refined dining experience.

Round Steak with Honey Mustard Sauce

Captivating the palate with its harmonious blend of savory and sweet, this round steak dish is elevated by a luscious honey mustard sauce, promising a dining experience that’s both sophisticated and comforting.

Ingredients

• 1 1/2 lbs round steak, trimmed and cut into 4 equal portions
• 2 tbsp clarified butter
• 1/4 cup Dijon mustard
• 3 tbsp raw honey
• 1 tbsp apple cider vinegar
• 1/2 cup heavy cream
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat a heavy-bottomed skillet over medium-high heat for 2 minutes until it’s hot to the touch.
2. Season the round steak portions evenly with sea salt and freshly ground black pepper on both sides.
3. Add clarified butter to the skillet, swirling to coat the bottom evenly, then place the steak portions in the skillet, searing for 3 minutes per side for a medium-rare finish.
4. Transfer the seared steak to a warm plate, tent with foil, and let rest for 5 minutes to allow juices to redistribute.
5. In the same skillet, reduce heat to medium and whisk together Dijon mustard, raw honey, and apple cider vinegar, scraping up any browned bits for added flavor.
6. Slowly pour in heavy cream, whisking continuously until the sauce thickens slightly, about 2 minutes.
7. Stir in fresh thyme leaves, then return the steak to the skillet, spooning the sauce over each portion to coat evenly.
8. Serve immediately, ensuring each plate is adorned with a generous drizzle of the honey mustard sauce.

Tender and juicy, the round steak pairs exquisitely with the velvety honey mustard sauce, its richness balanced by the subtle acidity of the vinegar. For an elegant presentation, slice the steak against the grain before plating, allowing the sauce to cascade beautifully over each piece.

Quick Round Steak and Asparagus Stir Fry

This season brings the perfect opportunity to savor the robust flavors of a Quick Round Steak and Asparagus Stir Fry, a dish that marries the tenderness of premium beef with the crisp freshness of spring asparagus.

Ingredients

• 1 lb round steak, thinly sliced against the grain
• 1 tbsp clarified butter
• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated
• 1/2 tsp red pepper flakes
• 1 tbsp vegetable oil
• 1/4 cup water

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add thinly sliced round steak to the skillet, searing for 1-2 minutes per side until a golden crust forms. Remove and set aside.
3. In the same skillet, add vegetable oil and heat for 30 seconds before adding minced garlic and grated ginger, sautéing until fragrant, about 30 seconds.
4. Introduce asparagus pieces to the skillet, stirring frequently for 2 minutes to achieve a vibrant green color.
5. Combine soy sauce, oyster sauce, sesame oil, and red pepper flakes in a small bowl, then pour over the asparagus, tossing to coat evenly.
6. Return the seared steak to the skillet, adding 1/4 cup water to deglaze the pan, scraping up any browned bits for added flavor.
7. Cook for an additional 2 minutes, allowing the sauce to thicken slightly and the steak to absorb the flavors.

Keenly balanced, this stir fry offers a delightful contrast between the succulent steak and the crisp-tender asparagus, enveloped in a rich, umami-laden sauce. Serve atop a bed of steamed jasmine rice or alongside a crisp, chilled glass of Sauvignon Blanc for an effortlessly elegant meal.

Conclusion

Mastering weeknight dinners just got easier with our roundup of 21 quick and easy round steak recipes! Whether you’re craving something savory, sweet, or spicy, there’s a dish here to satisfy every palate. Don’t forget to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!