Barbecued Round Steak Recipes

BAKED ROUND STEAK IN BARBEQUE SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat oil in a large skillet over medium heat. Brown steak strips on all sides. With a slotted spoon, transfer steak strips to a baking dish. Stir garlic into skillet; cook 5 minutes. Add vinegar, sugar, and ketchup. Then stir in mustard, paprika, salt, and pepper; and simmer 3 minutes. Pour sauce over steak strips.
• Cover baking dish, and bake in a preheated oven for 1 hour. Uncover, and bake for 30 minutes more.

SKILLET BBQ ROUND STEAK

Steps:

• In a large skillet, brown beef in oil over medium-high heat; drain. In a small bowl, combine the tomato juice, ketchup, water, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over the beef. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the meat is tender., Combine cornstarch and cold water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice if desired.

BARBECUED ROUND STEAK

Steps:

• In a shallow bowl, combine flour, salt if desired and pepper; dredge the meat. In a large skillet, brown meat on both sides in oil. Remove and keep warm. , In the pan drippings, saute the celery, onion and garlic for 3-4 minutes. Combine the soup, brown sugar, Worcestershire sauce, vinegar and mustard; stir into the vegetables. Return meat to the pan. Cover and simmer for 1-1/2 to 2 hours or until meat is tender.

BARBECUED ROUND STEAK

Steps:

• Cut round steaks into crosswise slices about 1/2 inch wide.
• Heat oil; brown steak on all sides.
• Use a slotted spoon to remove meat to a baking dish; set aside.
• Pour off fat, then place remaining ingredients in skillet; bring to a boil then reduce heat and simmer for 2 minutes.
• Pour over steak, cover tightly with foil, and bake at 350° for 1 hour.
• Uncover and bake for 30 minutes longer.
• Serve with rice or potatoes and a salad.
• Barbecue round steak recipe serves 4 to 6.

BARBECUED ROAST BEEF ON A BUN

Steps:

• Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
• Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
• Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
• Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
• Cover and refrigerate for 4 to 12 hours.
• Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
• Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
• Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
• Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.

ROUND STEAK BARBECUE

Steps:

• Cut meat into servicg pieces.
• In large skillet, brown meat in hot oil.
• Stir in remaining ingredients.
• Simmer covered, 1 to 1 1/4 hours or until meat is tender.

BARBECUED ROUND STEAK

Steps:

• In a large skillet, brown beef in oil over medium-high; drain. In a bowl, combine the next 12 ingredients; pour over the beef. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the meat is tender.
• Combine cornstarch and cold water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.