Seared Round Steak

 


Seared Round Steak

Ingredients

1 1"-thick round steak (about 10 oz.)

Kosher salt

Freshly ground black pepper

1/4 c. extra-virgin olive oil

2 tbsp. red wine vinegar

1/2 tsp. crushed red pepper flakes

3/4 tsp. dried oregano

3 cloves garlic, divided

2 tbsp. vegetable oil

2 tbsp. butter

2 sprigs rosemary

Flaky sea salt

Directions

Step 1 Place steak between two pieces of parchment paper and pound with the spiked side of a meat mallet just until tenderized—avoid thinning out the steak. Season generously with salt and pepper.

Step 2 Place steak into a resealable bag or container. Pour in olive oil, vinegar, red pepper flakes, and oregano. Finely grate 1 garlic clove straight into the bag and mix to combine. Let marinate at room temperature for 30 minutes. 

Step 3 Remove steak from marinade and pat very dry. Peel and crush remaining 2 garlic cloves. 

Step 4 In a medium cast-iron skillet over medium-high heat, heat vegetable oil. Add steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak, about 5 minutes total.

Step 5 Reduce heat to medium low and add butter, crushed garlic, and rosemary to pan. Using a kitchen towel, carefully grip the skillet handle and tilt pan towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Flip steak and repeat, 2 to 3 minutes in total. 

Step 6Using a meat thermometer, check for doneness: 120-125°  for medium rare, 130°F for medium. Transfer steak onto a cutting board and let rest 10 minutes. 

Step 7Thinly slice against the grain and return to skillet to serve over the juices. Top with flaky salt.

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