Best Tender Steak Recipes

SLOW COOKER TENDER AND YUMMY ROUND STEAK

Steps:

• Place the potatoes, onion, and carrots in slow cooker. Cut steak into six pieces, then place the meat on top of vegetables. In a mixing bowl, combine the soup mix, soup, and water; pour over beef.
• Cover, and cook on Low for 7 to 10 hours.

SO-TENDER SWISS STEAK

Steps:

• Preheat oven to 325°. In a large shallow dish, combine flour, salt and pepper. Pound steak with a mallet to tenderize. Add meat, a few pieces at a time, and toss to coat., In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce. , Cover and bake 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm. , In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes, if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

EASY TENDER GRILLED PORK STEAK

Steps:

• Season steak with all the seasonings.
• Grill on each side for 2 minutes and then let sit to cook on the plate for 5-10 minutes, covered.

TENDER ROUND STEAK

Steps:

• Trim beef; cut into two portions and flatten to 1/4-in. thickness. In a large resealable plastic bag, combine flour and salt; add beef and shake to coat. In a small ovenproof skillet, brown beef in oil on both sides. Remove and keep warm. , In the drippings, saute the celery, carrot and onion for 3-4 minutes or until crisp-tender. Add tomatoes and Worcestershire sauce, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Return beef to the pan; spoon some of the vegetable mixture over the top. , Cover and bake at 325° for 1 hour or until meat is tender. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

TENDER STUFFED FLANK STEAK

Steps:

• Preheat oven to 350°. In a small nonstick skillet, saute onion in butter until tender. In a large bowl, combine the bread crumbs, poultry seasoning, salt, 1/8 teaspoon pepper and onion., Flatten steak to 1/2-in. thickness; spread with stuffing to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Rub with remaining pepper. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until meat is tender, 50-55 minutes. , Remove meat and discard string. Cut into slices and keep warm. Skim fat from pan juices; pour into a small saucepan. Combine flour and broth until smooth; stir into juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with steak.

TENDER JUICY SKIRT STEAK (CHURRASCO)

Steps:

• Whisk garlic, balsamic vinegar, grill seasoning, oregano, salt, and pepper together in a large bowl. Add steak and toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Heat olive oil in a skillet over medium-high heat until sizzling; add meat. Cook uncovered until liquids have drained from the steak, 3 to 5 minutes. Reduce heat to medium; cover.
• Cook steak for 15 minutes; uncover and flip. Add water to the skillet as needed to keep steak moist. Continue cooking until slightly firm, hot, and lightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer meat to serving plate; reserve liquid in the skillet.
• Place onion in the skillet with reserved liquids; cook and stir until softened, about 5 minutes. Reduce heat to low; add mushrooms. Cook and stir until mushrooms are warmed through, about 5 minutes. Pour onion mixture over steak.

GRILLED TENDER FLANK STEAK

Steps:

• In a large shallow bowl, combine the soy sauce, lemon juice, honey and garlic; add steak. Turn to coat; cover and refrigerate for 6-8 hours., Drain and discard marinade. Broil 4-6 in. from the heat or grill over medium heat until meat reaches desired doneness, 8-10 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice steak across the grain.

TENDER FLAT IRON STEAK

Steps:

• Mix all ingredients thoroughly and marinate steak for one hour.
• Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.

TENDER STEAK

Steps:

• In a small bowl, combine flour and salt. Sprinkle 1/2 teaspoon flour mixture over each piece of meat. Pound into meat, turn over and repeat on other side. In a large skillet, brown meat on both sides in oil., Transfer to an 11x7-in. baking dish, reserving pan drippings. Stir remaining flour into skillet until smooth. Gradually add wine. Add the remaining ingredients., Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and bake at 350° for 1-1/2 hours or until meat is tender.

TENDER FLANK STEAK

Steps:

• In a shallow dish, combine the first seven ingredients; add steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally., Drain and discard marinade. Grill, covered, over medium-hot heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

TENDER FLANK STEAK

Steps:

• Whisk soy sauce, Worcestershire sauce, and garlic together in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove flank steak from the marinade; shake to remove excess moisture. Discard remaining marinade.
• Cook steak on the grill until beginning to firm and is hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Slice against the grain of the meat to serve.

SPOON TENDER ROUND STEAK

Steps:

• Salt and pepper the steak, coat with flour, and then brown in skillet in olive oil on both sides.
• After all the steak is browned, put in a medium size pot with lid.
• Pour in the tomatoes you have crushed with the juice. Add all other ingredients, mix well. Add about 1/2 cup water and mix again.
• Bring to a boil and stir. Reduce heat and simmer for 1 to 11/2 hours until tender.
• Serve with rice.

TENDER PORTUGUESE STEAK

Steps:

• In a small bowl combine vinegar and garlic. Let stand 10 minutes.
• Pat steaks dry and then sprinkle with salt and pepper on both sides.
• Rub vinegar mixture into steaks. Let stand at room temperature for 10 minutes (or cover with plastic wrap and refrigerate for up to one hour).
• In a skillet over medium heat melt butter with oil.
• Add steaks and cook to desired doneness (5-10 minutes per side). Transfer steaks to plates and cover with foil to keep warm.
• Pour off fat from skillet.
• Put skillet on high heat and stir in wine, scraping up browned bits. Boil for 3 minutes or unti it is syrupy.
• Whisk in tomato paste. Remove from heat.
• Whisk in remaining 2 tablespoons butter (1 piece at a time), incorporating in sauce.
• Stir in prosciutto and parsley.
• Spoon sauce over steaks.

SUPER TENDER SWISS STEAK

Steps:

• Heat oven to 350.
• In large oven proof non-stick skillet sprayed heavily with cooking spray add onion and cook till translucent.
• In paper bag add flour, salt, pepper and garlic powder. Add meat pieces and shake. Add meat to pan with onions. Brown 3 to 4 mins on each side or till just starting to brown.
• Add all of the remaining ingredients to pan. Be sure to sprinkle the seasonings evenly over meat and vegetables. DO NOT STIR. Cover and place in oven and cook for 1 hour or till very tender.

TENDER SWISS STEAK

Steps:

• Cut meat into serving-size pieces. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown meat in oil on both sides. Top with onions and celery. Combine the tomatoes, Worcestershire sauce and oregano; spoon over vegetables. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve with noodles if desired.

TENDER STEAK FAJITAS

Steps:

• Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add the onion, tomato juice, jalapeno, garlic, cilantro, cumin, chili powder and salt. Cover and cook on low for 5 hours. , Add green and red peppers. Cover and cook 1 hour longer or until meat and vegetables are tender., Using a slotted spoon, spoon meat mixture down the center of each tortilla. Sprinkle with cheese if desired. Fold sides of tortilla over filling. Serve with sour cream and guacamole if desired.

IRON TENDER RESTAURANT STEAK SOUP

Steps:

• Cut steak into cubes. Brown in skillet.
• Add ground beef and cook till brown.
• Saute vegetables and seasonings; then add to brown meat.
• In spearate pan heat oil, add flour and stir until very brown (but not burned).
• Pour half the broth into the flour and stir until smooth.
• Pour remining bouillon over meat; bring to a gentle boil.
• Combine all ingredients.
• Cover and reduce heat.
• Simmer 2 hours.
• Notes: I usually use canned tomatoes (don't drain) and it works just fine.
• Also, for step 2, you're really making gravy so whatever tips you know to make it smooth and not lumpy will help here.
• I use Wondra flour and add it just a little bit at a time, whisking it as I go.
• Also, I add in a little bit of "jugo magi" a mexican liquid seasoning instead of kitchen bouquet.

FORK TENDER STEAK CASSEROLE

Steps:

• 1. Heat oven to 350 degrees.
• 2. Pound round steak w/ meat mallet until tenderized & flattened. Salt & pepper. Coat w/ flour. Fry until browned on both sides in cooking oil in a Dutch Oven. (If there's excess grease in the Oven, get rid of that. If you don't use too much oil, it shouldn't be a problem.)
• 3. Lay potatoes & carrots on top of steak.
• 4. Whisk water, steak sauces, onion soup, wine, until well blended. Pour over the main ingredients. Cover and bake for 2 - 2.5 hours at 350 degrees. Or add to crockpot and cook on low for 6/7 hours or high on 3/4. When it's done, there will be a lovely sauce and the meat will flake with a fork. Enjoy!

TOM AND KELLY'S TENDER CHICKEN FRIED STEAK

Steps:

• 1. *Have your butcher "cube" 2 lean boneless pork chops for you. In pie plate, place flour. Season with as much salt and pepper as you like. (This may sound bad, but do this, lick or wet the tip of your pinkie finger and dip it into your seasoned flour to taste. It should taste just a bit too salty and should have a nice amount of pepper. Sorry, but it's really the only way to tell. (I watched a chef do this once, and she was exactly right.) In another pie plate beat egg and beat in buttermilk. In third pie plate, place cracker crumbs. Lightly coat chops on both sides in flour mixture. Dip one at a time into egg mixture, letting excess drip off, then coat nicely in cracker crumbs. Pat on. Place chops onto hot oil and butter mixture over medium heat and fry for about 3-4 minutes or til golden brown. Turn and fry other side til done (*you may need 2 large spatulas to do this!), about another 3-4 minutes or til golden brown on both sides. Serve with gravy, mashed potatoes, biscuits and vegetables. VERY tender, juicy, and you can't even tell that it wasn't made with beef. You will be amazed!!!

TENDER CHICKEN FRIED STEAK

Steps:

• Mix one cup of the flour with the salt, pepper and Lawry's.
• Pour into a Ziplock bag and place one piece of meat in also.
• Close bag and make sure all air is out.
• Take the rim of a small plate and flatten out the meat, making sure to get plenty of the flour pounded into the steak.
• Beat the eggs and milk together in one dish and use remaining flour in another dish.
• Heat oil in a large skillet.
• Dip floured meat into the egg mix then the flour and place in the frying pan.
• Repeat until all pieces are coated.
• Fry about 7-10 minutes and flip.
• Fry another 5-7 minutes until no longer pink in the middle.
• Drain on paper towels if you would like.
• Serve with mashed potatoes, homemade gravy and a veggie!