Round Steak with Herbs
Transform your weeknight dinner into a gourmet experience with this tender and flavorful Round Steak with Herbs recipe. Featuring a succulent cut of round steak simmered in a robust sauce infused with aromatic garlic, fresh rosemary, thyme, and parsley, this dish is both hearty and elegant. The steak is first seared to perfection, locking in its juices, before being slow-cooked in a savory broth with optional red wine for an added depth of flavor. Finished with a touch of butter for a velvety sauce that drapes beautifully over the tender beef, this meal is perfect for pairing with creamy mashed potatoes or crusty bread to soak up every savory drop. With minimal prep time and a melt-in-your-mouth result, this one-pan recipe is the perfect blend of comfort and sophistication, ideal for both casual family dinners and special occasions.
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Recipe Information
Ingredients
- 2 pounds round steak
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup beef broth
- 0.5 cup dry red wine (optional)
- 1 tablespoon unsalted butter
Instructions
Trim any excess fat from the round steak and cut it into manageable portions, if necessary.
Season both sides of the steak with salt and black pepper. Let it sit at room temperature for 10 minutes to absorb the seasoning.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
Once the oil is shimmering, add the steak and sear each side for 3–4 minutes until well-browned. Remove the steak from the skillet and set aside.
Reduce heat to medium. Add the minced garlic and cook for 1–2 minutes until fragrant, being careful not to let it burn.
Stir in the chopped rosemary, thyme, and parsley, allowing them to release their aroma for about 30 seconds.
Add the beef broth and red wine (if using) to the skillet. Scrape the bottom of the pan with a wooden spoon to deglaze and incorporate any browned bits.
Return the steak to the skillet. Reduce the heat to low, cover the skillet, and let the steak simmer for 75–90 minutes, or until tender. Turn the steak halfway through cooking and occasionally check to ensure there is enough liquid; add a bit more broth or water if needed.
Once the steak is tender, remove it from the skillet and place it on a serving platter.
Turn the heat to medium-high and simmer the sauce for 5 minutes to slightly reduce it. Whisk in the butter to add richness.
Pour the sauce over the steak and garnish with additional fresh parsley, if desired.
Serve hot with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 6734 mg | 293% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.9 g | ||
| Protein | 273.6 g | 547% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 4334 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
