Best Round Steak In Beer Recipes

ROUND STEAK WITH BEER AND ONION GRAVY

Steps:

• Preheat oven to 325°F (160°C).
• Season steak with salt and pepper.
• You can cut into large pieces or slice into 1" wide strips.
• Preheat a Dutch Oven, over medium-high heat. Spray with vegetable cooking spray and add 2 t canola oil.
• Brown steak on both sides; Set aside.
• Reduce heat to medium; add more canola oil if necessary . Cook onions until softened, about 5 minutes.
• Pour beer into Dutch Oven and bring to a boil, scraping up any browned bits from the bottom. Add the steak strips back to the Dutch Oven. Arrange onions on top of steak. Add bay leaf and sprinkle with thyme.
• Melt butter in a small saucepan over medium heat; whisk in flour and cook for 2 to 3 minutes, stirring constantly. Continue to whisk while pouring broth into pan in a slow, steady stream. Whisk in tomato sauce or paste and bring to a boil.
• Pour gravy over steak and onions. Top with sliced mushrooms.
• Cover and bake until tender, about 1 1/2 to 2 hours.
• Remove bay leaf before serving.
• Makes 4 servings.

JUICY & FLAVORFUL BEER MARINATED STEAK

Steps:

• Prepare a non-reactive container or freezer bag appropriately sized for the steak(s). Thinly slice shallot, mince or roughly chop the garlic. Pick the thyme leaves (optional).
• Add all marinade ingredients to container (beer should be last) and whisk until well combined. Add steak and make sure it is well covered with marinade.
• Marinate for 3 to 24 hours, covered and refrigerated. Occasionally move the steak around to ensure all of its surfaces are adequately accessed by the marinade. Bring to room temperature before cooking.
• Heat grill (or pan/griddle) to medium-high to high heat. Scrape marinade off the steak surface and discard. Pat dry steak and season lightly with salt and pepper. Grill or sear for about 3-5 minutes per side, flipping once until your desired doneness is reached. (See steak temperatures below).
• Remove from the grill and rest the steak before slicing/serving. You may lightly cover it with foil while resting.

ROUND STEAK IN BEER

Steps:

• flour steak then brown in oil in skillet.
• then place meat in a 2 quart casserole dish.
• in the skillet brown onion.
• stir in tomatoes, oregano, basil worcestershire sauce, beer salt and pepper.
• Bring to a boil for 1 minute.
• pour sauce over meat in casserole dish.
• bake covered in a 350 oven for 1 1/2 hours.

CAJUN SMOTHERED ROUND STEAK

Steps:

• Pat the round steak dry with a paper towel. Tenderize the beef by pounding with a tenderizer.
• Cut into approximate ¼ pound pieces about 4 inches square. This does not need to be exact.
• Sprinkle both sides of beef with kosher salt and Creole seasoning. Set aside.
• Slice yellow onions in half crossways, then slice each half into half-rings. Slice bell pepper in half, crossways, then into half-rings. Roughly chop garlic. Slice or quarter the mushrooms, if using.
• Mix the Herb and Spice Blend in a small prep bowl and set aside. Measure all the remaining ingredients and set them aside.
• In a cast-iron Dutch oven, heat the vegetable oil over medium-high heat until it shimmers.
• Season about 1 cup of AP Flour with kosher salt and ground pepper, then dredge the beef in it. Shake off the excess flour and carefully add it to the hot oil a piece at a time. Make sure not to overcrowd the Dutch oven, so do this in batches.
• Brown the floured beef for about 1 minute on each side. Remove the beef and set it aside.
• Once all the beef has been browned, lower the heat to medium and add the butter. When the butter is bubbly, add the mushrooms (if using) and saute another 5 minutes.
• Next add the yellow onions and bell peppers. Saute, stirring often for about 15 minutes until the onions are starting to caramelize.
• Add the garlic and about 1/2 of the Herb and Spice Blend without the bay leaves. Saute until aromatic, about 2 minutes.
• Add the 2 tablespoons of AP flour and mix well into the vegetables. Saute for about 5 minutes until the flour taste has cooked off.
• Add the remaining Herb and Spice Blend, the bay leaves and Worcestershire sauce. Stir to thoroughly combine and saute for about 2 to 3 minutes.
• Increase the heat to high, add the stock and bring to a low boil. Lower the heat to maintain a heavy simmer for about 5 minutes.
• Add the browned beef back to the gravy and stir so that all the beef is coated with gravy.
• Lower the heat. Cover the Dutch oven and simmer for about 2 ½ to 3 hours, until the beef is very tender and pulling apart. Stir occasionally so that it does not stick to the bottom.
• Taste for seasoning and add more salt, pepper, or creole seasoning if needed. Add more stock if the gravy gets too thick.
• When the beef is very tender, remove the Dutch oven from the heat and let it sit for about 10 minutes, covered. Remove the bay leaves and serve.

ROUND STEAK WITH BEER MARINADE FOR THE GRILL.

Steps:

• Note: you can use sugar in place of honey. The beer can be flat or fresh.
• Combine the beer, onion, pepper, soy sauce, honey, garlic and red pepper in a dish.
• Place the steak in and turn to marinate. Cover and marinate overnight or six hours at least.
• Drain and save the marinade. Boil the marinade for 2 to 3 minutes before spooning over the meat after grilling. DO NOT USE unless you boil it.
• Grill the meat for about 12 mins over charcoal or until done to your taste. Let stand for 10 minutes before cutting.

STEAK WITH BEER-BRAISED ONIONS

Steps:

• Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add 1 tablespoon olive oil, then add the onion and cook until softened, about 3 minutes. Add the thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is lightly browned, about 5 more minutes. Add the beer, reduce the heat to medium and simmer until reduced by three-quarters, about 15 minutes. Increase the heat to high, pour in the beef broth and simmer until thickened, about 2 more minutes; season with salt and pepper. Discard the thyme.
• Meanwhile, bring a pot of salted water to a boil. Add the noodles and cook as the label directs, adding the peas in the last 2 minutes of cooking. Drain and return to the saucepan. Stir in 1 tablespoon butter and season with salt and pepper; keep warm.
• Season the steaks with salt and pepper on both sides. Heat the remaining 1 tablespoon each olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, cook the steaks until lightly browned and just cooked through, about 1 minute per side. Serve with the noodles; top with the braised onions and parsley.

BEER STEAK

Steps:

• Place the steaks in a large, shallow container with a lid. Season each side of the steaks with the salt and lemon pepper. Gently pour the beer over the steaks (making sure the seasoning doesn't wash off). Cover, and refrigerate for 1 to 2 hours.
• Preheat grill for high heat.
• Lightly oil grill grate. Place steaks on grill, and discard beer marinade. Cook for 5 minutes per side, or to desired doneness.

BEER AND BROWN SUGAR STEAK MARINADE

Steps:

• Preheat grill for high heat.
• Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.
• Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
• Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.