Beef prices have been absolutely outrageous lately! Out of control! Now, when it comes to beef, there's nothing more I'd rather eat than a tender and succulent filet mignon. When the price is right, we buy a tenderloin, cut it down into 6 oz – 8 oz steaks and freeze them for an occasional treat or when the mood strikes.
Now on any other average day of the month, I have a family that still wants to enjoy beef. There are quite a few other good cuts of steaks to choose from and on occasion I'll pick them up if there's a decent sale price. As of lately, there hasn't been. That leaves us with the tougher “less desirable” steak cuts to choose from. If you treat them right, they'll make your dinner right.
The two cuts I'll talk about today are what I commonly find at my local meat market – boneless top blade steak and top round steak. I usually pick up a 2 pound package of these steaks for $6 – $8 bucks. Doable, right? I'll answer that one – totally doable – I see a pound of ground beef going for the same prices. Problem is, that bargain of $8 for steaks will end up as din-din for the dog if you try to cook them as you would normally prepare a steak.
Here's the keywords – marinating and braising. That's all that needs to be done to make these tough cuts lovable.
I love making a great marinade out of all the basics I have lying around in the kitchen. Use your favorite mustard and whatever olive oil and white wine vinegar you have. I pour everything in a casserole dish, mix it up and throw the steaks in. Flip the steaks around a few times in the marinade to get everything coated, cover and throw in the fridge for 8 – 10 hours, flipping once or twice.
About half an hour to an hour before you're getting ready to cook – pull steaks out of the fridge. You want to take the chill off the meat before searing. For the sake of keeping things simple – I'll say scrape off the marinade and pat dry the steaks. Alternatively, you could sear these with the marinade on, but it gets messy. Sear the steaks which ever way makes you happy : )
When finished searing, add broth, stone ground mustard, minced onion and remainder of spices. Over medium heat, bring to a boil, stirring to combine everything. Reduce heat to low, cover and simmer for 2 hours, occasionally stirring, flipping and spooning juices over steaks. Steaks should be fork tender and ready to enjoy in about 2 hours.
The pan juices will be nice and thick – perfect served as is. I serve the steaks drenched in these juices. Don't expect your traditional steak from these beef cuts. Braised, it'll have more of a feel of a slice off of a tender, slow cooked beef roast. Tender, juicy and full of flavor. I paired these up with roasted potatoes this time. Yum. These steaks go wonderfully with spaetzle also. They'll go well with whatever you got.
I do hope you give this recipe a try! This is a great way to enjoy an impressive, delicious beef dinner at a very budget friendly price. Love it!
Thanks for reading! XOXO
Tender Marinated Mustard Beef Round Steak / Blade Steak
- 1/3 cup mustard
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 - 3 pounds round or beef blade steaks
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 1 tablespoon stone ground mustard heaping
- 1 tablespoon dried minced onion
- 2 teaspoon paprika
- 1 teaspoon bacon salt heaping
- 1 teaspoon garlic powder
- For marinade - combine 1/3 cup mustard, 1/4 cup olive oil, white wine vinegar, salt and pepper. Place steak in marinade, flipping steaks so both sides are in mixture.
- Marinade steaks for at least 8 hours, flipping once or twice.
- About half an hour to an hour before cooking, remove steaks from fridge and marinade.
- Scrape off marinate, pat steaks dry.
- Heat vegetable oil in large skillet or dutch oven.
- Sear steaks.
- Pour in beef broth, ground mustard, minced onions and remainder of spices.
- Bring to a slow boil, stirring to combine.
- Reduce heat to low, simmer covered for 2 hours or until steaks are fork tender. Flip steaks a few times, stir broth, and spoon juices on top of steaks.
- Serve with plenty of pan juices on top.
- Enjoy : )