Peppered Round Steak

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.

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 638.2

Dietary: Gluten-free

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

1/3 cup Olive Oil
1 1/2 pound Top Round Steak, cut 1 inch thick
2 tbsp Balsamic Vinegar or Red Wine Vinegar
Freshly Ground Black Pepper, to taste

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

Read it online: https://www.chefs-mate.com/recipe/peppered-round-steak/