Top Round Steak (Super Tender Minute Steak)
How to cook top round steak in the style of minute steak. In this recipe we tenderize thinly sliced top round steak, coat it with chili powder and cook it as sizzle steak in no time at all. Expect super tender beef with a warming, tantalizing crust.
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Servings: 6
Calories: 428kcal
Equipment
Ingredients
- 1.25 lbs top round steak, thinly sliced (five or six steaks)
- 2 tsp baking soda
- 2 teaspoon water
- ½ teaspoon kosher salt, or to taste
- 2 tsp all-purpose flour
- 1 tablespoon chili powder, or to taste
- 1 tablespoon neutral cooking oil, divided (or as needed)
Instructions
- Pat dry the top round steaks. Mix the baking soda, water and kosher salt in a ramekin and using a brush lightly coat the surfaces of the steaks. Let them soak and absorb the paste for 20 minutes and tenderize.
- Pat dry any wet spots from the brined steaks. Lightly dust them with flour on each side to help the surface become dry for pan-frying.
- Season generously with chili powder.
- Heat a bit of oil in the frying pan over medium-high heat. When shimmering fry two top round steaks at a time, about a minute of the first side and then 40 to 50 seconds on the second side. They should have sizzled to perfection! Remove to a serving dish and continue with the rest.
- Slice the minute steaks thinly, there is no need for resting time.
Notes
Using baking soda with water and bit of salt acts as a tenderizing agent and a brine on the surface of the top round steak. You do not need to pound it or otherwise treat it to make it more tender, the baking soda works very efficiently.
Nutrition
Serving: 1steak | Calories: 428kcal | Protein: 13g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 17mg | Potassium: 515mg | Iron: 5mg
