Bake a Steak
Tough steaks have great flavor, so baking them is a great way to enjoy cheaper cuts of meat that are tender and tasty. This recipe includes vegetables, but you can bake the steak alone, and either serve it hot or freeze it for later use.
Contents
Ingredients
- Servings: 2 to 4
- Prep time: 30, minutes
- Cook time: 60 minutes
- 2 lbs. (1 kg) chuck, shank, round or flank steak
- 1 can cream of mushroom or cream of potato soup
- 6 medium carrots, chopped
- 3 medium potatoes, quartered
- 1 medium onion, peeled and chopped
- 1 tsp. (4.7 g) garlic powder
- 1 tsp. (4.7 g) black pepper
- 1 tsp. (4.7 g) salt
Steps
- Wash the steak under running water.
- Pat the steak dry with paper towels.
- Preheat your oven to 450°F (232°C).
- Place the steak in a large cast iron Dutch oven or a large metal or glass roasting pan.
- Arrange the onions, carrots and potatoes around the meat.
- Stir the spices into the cream soup. (You can also mix the spices together and sprinkle them directly onto the steak before you pour the soup over the meat and vegetables.)
- Pour the soup mixture over the meat and the vegetables.
- Cover the Dutch oven or roasting pan tightly. If your pan does not have a tight-fitting lid, cover it tightly with aluminum foil instead.
- Bake for 1 hour.
- Remove the pan from the oven.
- Scoop the vegetables and sauce into a serving bowl.
- Put the steak on a cutting board. Use two large spoons to lift the steak; it will be very tender, so piercing it with a fork may cause it to fall apart while you are transferring it to a cutting board.
- Cut the steak against the grain into serving size slices.
- Arrange the steak pieces and vegetables on serving plates.
Tips
- You can marinade the steak ahead of time if you like, but the soup and the baking time ensure that the meat will turn out tender and juicy.
- Add a little flour or cornstarch to the meat juices and soup to make gravy. The soup mixture will be somewhat thick, so you don’t need too much of a thickening agent. After you have removed the vegetables and the steak, heat the juices and soup in the Dutch oven over medium heat. Stir in a few pinches of cornstarch or flour and continue stirring until the mixture comes to a boil. Spoon the gravy over the steak before serving.
- According to the Mayo Clinic, Eye of Round, top round and bottom round are among the leanest cuts of steak you can buy.
Warnings
- Tough cuts of steak won’t turn out tender if you don’t tightly cover them while they bake, and that includes the use of foil. Don’t make a tent with the foil; tuck it in tightly underneath the rim of your roasting pan.
Things You’ll Need
- Covered cast iron skillet or roasting pan with a lid
- Aluminum foil (optional)
- Paper towels
