Sunday, January 03, 2016

Recipe | Top Round Steak with Pan Sauce & Roasted Vegetables


I can easily get tired of eating all the steaks my husband requests, so I've started to branch out and try new recipes of steak dishes. Recently, we stumbled across this Steak with Pan Sauce recipe, that I lightly tweaked to fit our taste, and it turned out to be a hit! My kids, 3 & 5 years old, are not fans of eating meat unless it is juicy and flavorful (and low in marbling). Luckily, this pan sauce meets their high standards. For this recipe, we chose a Top Round Steak, which is very hearty, with minimal fat marbling - easiest for my kids little teeth to chew. A colorful Roasted Vegetable side dish pairs nicely with this thick steak.

I would love to hear if you tried this recipe, and how you made it your own.




Top Round Steak with Pan Sauce
20 minutes, 2-4 servings (4 servings if steaks are large)

INGREDIENTS
  • 2 Top Round Steaks
  • 5 tablespoons butter
  • 1/3 cup apple juice
  • 1/4 cup beef broth
  • 4 cloves garlic, minced (or pressed)
  • 1 tablespoon whole milk
  • 1 teaspoon flour for thickening
  • 1/2 teaspoon balsamic vinegar
  • salt
  • black pepper
DIRECTIONS
  1. Heat a large skillet over medium-high heat (preferably not nonstick).
  2. Add 1 tablespoon butter, reduce heat to medium.
  3. Add steaks, cook about 6 minutes per side, or until medium rare.
  4. Transfer steaks to a platter, cover with foil - the steaks will continue to cook as they stand.
  5. Drain fat from skillet.
  6. Add apple juice, beef broth, and garlic, with a wire whisk, scrap up the browned bits from the steaks.
  7. Cook over medium meat for about 5 minutes.
  8. Reduce heat to medium-low.
  9. Stir in milk and flour, add 1 tablespoon of butter at a time, stirring constantly to mix well and thickening the sauce.
  10. Season with balsamic vinegar, salt, and pepper.
  11. Serve sauce spooned over sliced steaks.

Roasted Vegetables
30 minutes, 4 servings

INGREDIENTS
  • 5 cups broccoli flourets
  • 4 cups carrots, 2" quartered spears
  • 3 cups green beans, 2" cuts
  • 3 cups celery, 1" cuts
  • 1 cup onion, chopped
  • 1 cup garlic cloves, whole
  • olive oil
  • salt
  • pepper
  • paprika
DIRECTIONS
  1. In a baking pan, add broccoli, carrots, green beans, celery, onion, and garlic - mix and spread out in pan.
  2. Drizzle olive oil on top of vegetables, season with salt, pepper, and paprika.
  3. Bake in 425' oven for about 20 minutes, turning pan around once for even roasting.
  4. Remove and serve with a pinch of salt and pepper on top.