Thin Sliced Marinated Bottom Round Steak Recipe
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We love our steaks here, and not just those elite cuts. There is always a place for this bottom-round steak recipe in our house, and with just a little preparation, you can have it too!
Just think, the perfect budget-friendly steak with a steakhouse-quality feel!
Table of Contents
What goes in this recipe
- 1 lb of thinly sliced bottom round steaks. Really any thin sliced beef round steaks, I just happen to be using the bottom round.
- Cooking oil or butter. Butter is always better, in my opinion, but any cooking oil, including olive oil, will be fine.
- Marinade. For this marinade, you’ll need soy sauce, white wine vinegar, Worcestershire sauce, and, of course, garlic cloves!
Bottom round steak recipe
Step 1: Add soy sauce, white wine vinegar, Worcestershire sauce, and freshly minced garlic to a medium-sized mixing bowl.
Step 2: Whisk the marinade ingredients well.
Step 3: Add the steaks to a one-gallon zippered bag or plastic container and cover them with the marinade. Transfer it to the fridge for at least one hour.
Step 4: Preheat your skillet to medium-high heat, then add your butter. Sear each side for 45 seconds. Since this cut is very lean, it’s best not overcooked.
Expert tips
- Pat the steaks dry with a paper towel and let them come to room temperature to allow for even cooking.
- Sear each side for 45 seconds. Since this cut is very lean, it’s best not overcooked. However, if your steaks are thicker than 1/4″, you could add a bit more time.
- Remove from the heat to rest before serving
- Depending on the thickness of your steak, you may want to tenderize it with a wooden meat mallet to soften the fibers, which is important in thicker-cut round steaks.
Why you will love this bottom round steak recipe
- Beef bottom round is the perfect inexpensive cut of meat while still having great flavor.
- I love that I can use this easy recipe and transfer it to any of my steak recipes.
- The marinate not only adds great flavor but helps break down this tougher cut of meat.
- Add your own spin on things with a little ground black pepper, onion powder, or your favorite spices!
- Oh, and don’t just think beef steak; use this for any of your wild game steaks.
What to make with marinated bottom round steak
You have so many options to serve with steak. I often keep it simple with potato fries and green beans, but some days, I want a side dish with more oomph.
My family loves our potato skillet recipe. To serve it as a side dish with marinated bottom round steak, just leave out the sliced steak in the recipe.
Another hearty side dish that goes well with marinated steak is our Garlic parmesan brussel sprouts. This recipe is so good; it can make anyone love brussel sprouts!
Benefits of using a marinade
At its simplest, a marinade is a mixture of an acid and spices for soaking food in. The acidic ingredient, usually some type of vinegar, starts to break down the meat, letting the spices soak in.
That’s the trick. Marinating the meat lets all the flavors from the sauces and spices you are using get deep into the beef. Delicious!
While not all steaks need a marinade, it is nice to use on leaner cuts like this bottom round or my cast iron flank steaks.
Tips and Variations
Tenderize first if needed: This recipe is perfect for all different round steaks. Just use a meat mallet to soften the fibers for thicker-cut round steaks and add a bit more time.
Play around with the marinade: Once you know how to make a basic marinade, you can make changes to suit your tastes and side dishes.
Sometimes, I add ginger and red pepper flakes to the marinade and serve the steak with rice or egg noodles. This gives the meal an oriental flair with just a few changes. And my family loves it!
I also make a white wine marinade, which I use in my eye of round steak recipe.
Plan accordingly: To get the best results from your marinaded meat, plan to allow your juicy round steak to baste in that wonderful marinade for at least an hour before cooking. Again, if your steaks are thicker than a half inch, consider giving the marinade more time to absorb into your meat.
Use any steak you have on hand: I have made this with top-round steak, flank steak, and even cube steak, and the results have always been exceptional.
Recipe FAQs
Indeed, I have several dry rubs, though I would have to recommend this peppercorn steak rub I use here.
Bottom round steak is cut from the rump or hind legs, so it’s muscle meat. This cut tends to be leaner and also less tender, which makes it a perfect steak for marinating.
While a slow cooker may be a popular way to enjoy this dish, I prefer a quick, high-heat sear cooked to medium rare. It’s both tender and delicious.
Yes, it is a heavily worked muscle that can be tough. However, if you cook it right, you will have a tender steak to enjoy this evening.
Any stainless steel pan will produce similar results. Additionally, If you have a Dutch oven, that will work quite well for searing these steaks.
Storing and Reheating
Leftovers can be kept for up to four days in an airtight container in the fridge.
When using your leftover bottom round steak, slice it thinly and add to a stir-fry with other leftovers. It’s delicious this way, so cook extra so you WILL have leftovers the next day!
Related Recipes
- Oven-Baked Beef Back Ribs
- Garlic Butter Ribeye
- Fried Beef Tongue
- Beef Heart Recipe
- Reverse Seared T-bone
- Tender Picanha Steak
If you tried this Bottom Round Steak Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Marinated Bottom Round Steak
Ingredients
- 1/2 cup of soy sauce
- 1/4 cup of white wine vinegar
- 1 tablespoon of Worcestershire sauce
- 2 cloves of fresh minced garlic
- 1 lb of thinly sliced bottom round steaks
- Cooking oil or butter
Instructions
- Whisk marinade ingredients in a small bowl to combine.
- Add the steaks to a gallon-sized zippered bag and carefully add the marinade.
- Place the steaks in the fridge until ready to cook (1-4 hours).
- Heat a 9" cast iron skillet just past medium heat and add a splash of cooking
oil or butter. (I prefer butter. It seems to give it a better sear) - Once the oil is shimmering, use tongs to place the meat into the skillet carefully.
- Sear both sides for 45 seconds.
- Remove from heat to rest before serving.
The recipe calls for thinly sliced steak.
The pictures seam to show the steaks whole while marinating and cooking.
Is the meat supposed to be sliced before or after cooking?
Hi Shara, thanks so much for asking! The steaks are whole, we just are using thin cut steaks, rather than thick cut! I hope that helps!
I’ve made this so many times! Its absolutely delicious!
Did you make a gravy with it? If you did please share. Thank.