Round Steak & Sizzler Steak - What to Do?

[jhoskins]

hey all! I haven't posted in a LONG time, I lurk occasionally but not much. so first of all, hi!

We bought 200lb of grass fed local cow, yummy. I know my way around a cow pretty well, but wondering if any of you have had real success with round steaks or sizzler steaks. These are both cuts that I wouldn't typically buy... thus far, I have tried them through a sous vide + sear with various seasoning and marination, ehhh.

The round I tried to make beef stroganoff out of, a good sear + braise in the dutch oven. It was ok, but the sauce didn't come together well (not the round's fault), and it generally was still rather tough.

[Mosca]

I have never tried this, but I might think about pounding one flat and chicken frying it.

[Panhead John]

+1

[Oak Smoke]

+2 just had a half a beef processed. All the round is mechanically tenderized. Chicken fried steak is big around here.

[bbqLuv]

An OXO Meat Tenderizer, Jaccard type does a great job.

[58limited]

The rounds I would tenderize and make smothered steak. Had to look up sizzler steak; around here it is sold as Petite Sirloin. I would cook the same way: mechanically tenderize and slow cook.

Or cube up and use in stews.

[jhoskins]

have a favorite smothered steak recipe?

[58limited]

jhoskins I use this recipe. The only change is that I like to add some of the spice blend to the flour: https://www.food.com/recipe/smothere...outhern-163301

[58limited]

I really recommend using cube steak for the smothered steak. The mechanical tenderizing helps a lot with tough cuts. There are several hand operated cube steak machines in the $30 -$45 range on Amazon.com if you don't have one.