Steak

3 Easy Ways to Make Bottom Round Steak

SteakI try to buy meat that is on sale and one of the least expensive cuts of beef is bottom round steak. It typically costs less because you can't just throw it on the grill or in a frying pan, you have to spend more time making sure it's cooked the right way so that it's delicious and easy to eat!

A lot of recipes will tell you to cook slowly in a slow cooker, marinate for several hours or cook with moisture. I have found a method of cooking round steak that doesn't use any of the previous methods.

The trick is to slice the meat very thin, either before cooking or after. This works because you are cutting through the tough connective tissue. The meat becomes easier to chew not necessarily more tender.

A good sharp knife is your friend in this endeavor! I like using a Santuko Knife or an 8-Inch Chef's Knife.

Usually when bottom round steak goes on sale you have to buy the family pack which will contain 2-3 steaks and weigh around 5-6 pounds.

First Prep the Meat

  1. The first thing you want to do is remove all the fat from the steaks.
  2. Next cut some of the meat into thin strips about 1/8 wide and make sure you are cutting across the grain. Cut the strips 1 to 2 inches in length.
  3. Dice some of the meat into 1-1/2 inch cubes.
  4. Leave some of the meat in large pieces, but slice thin.
  5. Season with salt and pepper.
  6. Also to set for about 30 minutes.

3 Different Ways to Cook the Steak

Thin Strips

  1. Put butter in a cast iron skillet on medium heat until the butter is bubbling.
  2. Spread the meat out in one layer of the skillet and cook on one side until it is browned – actually you want it nice and browned – caramelized in spots.
  3. Turn and allow to cook on the other side until browned.
  4. Heat the cast iron skillet with some butter until it is bubbly.  Cook one layer of meat at a time until done.
  5. In between batches you'll want to braise the skillet by pouring in about 1/4 cup of water and use a spatula to scrape the surface if it is sticking.

Fry the Cubes

  1. Fry the cubed pieces in a hot skillet with plenty of butter or coconut oil [affiliate link], browning on all sides until nearly charred.
  2. Slice the cubes in thin strips. If they are still rare inside, eat them that way, or brown them in the pan a little longer.

Grill the Large Pieces

  1. Heat your barbecue grill until it is nice and hot.
  2. Grill the large pieces, browning on all sides until nearly charred.
  3. Cut into strips or small squares.

This meat can be packaged up and used within 5 days, or you can freeze it and defrost at a later time.

Here are two meals I like with this steak.

Steak Salad

Use whatever you love in salad, here are some of my favorites:

  • Red leaf lettuce
  • Sliced cucumber
  • Blanched broccoli
  • Black olives
  • Tomatoes
  • Red onion
  • Shredded Carrots
  • Grape Tomatoes

I suggest the grilled steak for this salad. Slice the large pieces across the grain into thin strips.

Dress the top of your salad with the strips of meat.  My go-to salad dressing is super easy, I just drizzle a tablespoon or two of olive, some apple cider vinegar, a clove of fresh pressed garlic, and salt and pepper. Done!

Steak and Peppers

Use the strips or cubed steak for this meal.

You can cook the vegetables while the steak is cooking. In a skillet add the butter, and cook the peppers and carrots for 10 minutes. Add the green onions and cook 2-3 more minutes. Mix the strips into the meat,  and serve while hot! Sprinkle sesame seeds on top like a garnish.

What is your favorite way to cook inexpensive cuts of beef?

 

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Coconut Flour Pie Crust

Simple Coconut Flour Pie Crust 9.5″ (Gluten-Free, GAPS Legal)

Coconut Flour Pie CrustEvery once in awhile you need a pie crust and that can be a challenge on GAPS because we are not eating regular flour at all. But never fear, I have a solution that uses coconut flour [affiliate link]. Bear in mind that coconut flour is high in fiber so if you are having digestive issues you may want to wait until you have a few months of healing, or at least until your digestive woes have stopped.

I used this crust for quiche, but it would definitely also work for a sweet or dessert pie.

NOTE: Please be aware it does make a difference of the size of your pie plate. This recipe calls for one that is 9-1/2″, please review the link if you have any questions. Usually pie plates state their size on the bottom.

Combine the eggs, shredded coconut, butter and salt. When those are mixed together, use a fork to stir in the coconut flour. The dough will be stiff, go ahead and knead it gently by hand for 45 seconds to a minute.

Now here's the thing about this kind of dough. Because it is not made with flour that contains gluten, it can be a challenge to roll it out, so here's the method I use:

Butter the pie plate, then tear the ball of dough apart piece by piece and press each piece into the pie pan. It works out just as well and is so much easier than rolling it out and trying to make a circle, and flipping onto the pie plate. Been there, done that.

Put extra dough on the edges so you can make the fluted edge which is really just for show and making the pie look pretty.

Here's a 3-minute video to show you how to make the fluted edges.

Preheat the oven to 400°F.

While the oven is heating, prick the dough with a fork on the bottom and sides, then bake for 12 to 15 minutes. Keep an eye on the pie crust, if it starts to brown more quickly, use the pie crust shield.

Take the pie crust out of the oven when it is starting to brown.

Now it's ready to put the filling in and bake again. For the second baking, I recommend using a pie crust shield to prevent the fluted edge from getting too dark, or you can also use aluminum foil crumpled into the right shape.

Coconut Flour Crust (Gluten-Free, GAPS Legal)
Author: 
 
Every once in awhile you need a pie crust and it can be a challenge on GAPS. But not when you have coconut flour! This crust goes really well with quiche but would also work for dessert.
Ingredients
  • 3 eggs
  • ¾ cup shredded coconut(unsweetened)
  • 6 Tablespoons butter, melted
  • ¼ teaspoon salt
  • ¾ cup coconut flour, sifted
  • 9-1/2" pie pan
  • Pie Crust Shield, optional
Instructions
  1. Combine the eggs, shredded coconut, butter and salt.
  2. When those are mixed together, use a fork to stir in the coconut flour.
  3. The dough will be stiff, go ahead and knead it gently by hand for 45 seconds to a minute.
  4. Butter the pie plate, then tear the ball of dough apart piece by piece and press each piece into the pie pan. It works out just as well and is so much easier than rolling it out and trying to make a circle, and flipping onto the pie plate.
  5. Put extra dough on the edges so you can make the fluted edge which is really just for show and making the pie look pretty.
  6. Preheat the oven to 400°F.
  7. While the oven is heating, prick the dough with a fork on the bottom and sides, then bake for 12 to 15 minutes.
  8. Take the pie crust out of the oven when it is starting to brown.
  9. Now it's ready to put the filling in and bake again. For the second baking, I recommend using a pie crust shield to prevent the crust from getting too dark, or you can also use aluminum foil crumpled into the right shape.

 

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.