Peppered Round Steak

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Servings: 4 Difficulty: Intermediate
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A classic pan-seared top round steak with a bold peppery crust and rich balsamic glaze.
Peppered Round Steak recipe image
Peppered Round Steak recipe image
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Peppered Round Steak

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 638.2

Description

This Peppered Round Steak offers a robust, savory experience perfect for hearty weeknight dinners. The dish highlights the natural beefy flavor of top round steak, enhanced by a generous coating of freshly ground black pepper and a bright finish of balsamic vinegar. The high-heat sear creates a delicious crust while keeping the interior tender. Ideal for pairing with roasted potatoes or a crisp green salad, this recipe delivers restaurant-quality taste with simple ingredients. It is a satisfying main course that brings warmth and comfort to your table, requiring minimal prep time but delivering maximum flavor impact.

Ingredients

Directions

  1. Pat the top round steak dry with paper towels to ensure a good sear.
  2. Generously season both sides of the steak with freshly ground black pepper.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering.
  4. Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until desired doneness is reached.
  5. Remove the steak from the pan and let it rest on a cutting board for 5 minutes.
  6. Drizzle the balsamic vinegar over the resting steak before slicing against the grain.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 638.2kcal
% Daily Value *
Total Fat 47.2g73%
Saturated Fat 14.2g71%
Cholesterol 139.6mg47%
Sodium 122.6mg6%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 49.4g99%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Top round steak is a lean cut that benefits from slicing against the grain to ensure tenderness.

For a richer sauce, deglaze the pan with a little broth after removing the steak, then whisk in the vinegar.

Adjust the amount of black pepper based on your heat preference; freshly cracked pepper offers the best aroma.

Allow the steak to rest before slicing to retain its juices.

Keywords: steak, beef, top round, peppered, pan-seared, balsamic, vinegar, olive oil, dinner, main course, meat, quick meal, protein, grilled, black pepper, easy recipe
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