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  • Writer's pictureNicole Kuhn

Top Round Steak with Chimichurri Sauce

Updated: Jan 29, 2020

Normally when think top round steak, you think chicken fried steak. Why? Because round steak isn't one of the finer cuts of steak. It's cheap and can be tough in texture and hard to manage, which is why most people follow the rule of the south, "If you don't know what to do with it, chicken fry it".


Now don't get me wrong- I love chicken fried steak, it's actually one of my favorites (see my Chicken Fried Steak Recipe), but I have at least 8 pounds of top round steak in my freezer and there was no way I was going to make chicken fried steak everyday for the next few weeks (talk about a heart attack...). So, I got creative and went back to the roots of why I started Kuhn Fusion- to teach college students how to cook amazing meals for cheap- and I couldn't be more pleased with the result.


The key to to keeping round steak tender is moisture and a short cooking time. Garnished with an authentic Chimichurri that I blended into a sauce, this dish showcases that every cut of meat- no matter how cheap- can be transformed into a delicious meal.


 

TOP ROUND STEAK WITH CHIMICHURRI SAUCE

 

INGREDIENTS:

for the steak:

  • 1 (2 1/2 pound) boneless top round steak

  • kosher salt

for the Chimichurri:

  • 1/2 cup olive oil

  • 2 tbsp. red wine vinegar

  • 1/2 cup finely chopped parsley

  • 3-4 cloves garlic , finely chopped or minced

  • 1/2 jalapeño pepper deseeded and minced

  • 1/2 seranno pepper deseeded and minced

  • 1 level teaspoon coarse salt (I used Kosher)

  • pepper , to taste (about 1/2 teaspoon)

INSTRUCTIONS:

for the Chimichurri:

  • Option 1: Mix all of the ingredients together in a bowl. Allow to sit for at least 5-10 minutes before serving to release all of the flavors into the oil. Ideally, let it sit for more than 2 hours, if time allows.

  • Option 2: Add all of the ingredients to a mortar and muddle the ingredients to release more flavor and create a more consistent texture. Allow to sit for at least 5-10 minutes before serving to release all of the flavors into the oil. Ideally, let it sit for more than 2 hours, if time allows.

for the steak:

  • Heat a cast iron skillet over medium-high heat.

  • Pat the top round steaks with paper towels to remove as much moisture as possible. season liberally with salt.

  • Cook for 1 minute on each side for medium rare steak (mine were about a half inch thick). Adjust cooking time for your desired doneness.

  • Let rest 8-10 minutes before slicing and serving. Garnish with Chimichurri.


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4 Comments


Nicole Kuhn
Nicole Kuhn
Jan 31, 2020

Thank you so much for the support! You have no idea how much it means to me! :)

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monpenhat
Jan 31, 2020

This looks so good, Nicole! You are doing such a WONDERFUL job with this blog and I love how you're helping college students by giving them such great ideas and great meals!

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Nicole Kuhn
Nicole Kuhn
Jan 29, 2020

Hi Vicki! Considering that the two cuts of meat are rather similar in texture, I think it would be a great idea to try out! It might even be a good idea to make extra Chimichurri to marinate the ham steaks in prior to cooking. Of course, adjust the cooking time, but still keep it short so that it doesn’t dry out too much. If you try it out, let me know how it goes! :)

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Vicki Jamison
Vicki Jamison
Jan 29, 2020

What do you think about using venison ham steaks here?

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