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Came out a little too well, but flavorful. Some parts more tender but it's round steak.

Pounded steak, not too thin, salt pepper and adobo rubbed each side. Fried in vegetable oil 2 minutes each side (maybe gave it less than a minute longer). Reduced to low , threw in slab of a butter, sprig of rosemary, few sprigs of thyme, 2 cloves crushed garlic and basted for 3-4 minutes.

Removed and rested (pic8.co) 5 minutes before cutting strips.

Came out a little too well, but flavorful. Some parts more tender but it's round steak. Pounded steak, not too thin, salt pepper and adobo rubbed each side. Fried in vegetable oil 2 minutes each side (maybe gave it less than a minute longer). Reduced to low , threw in slab of a butter, sprig of rosemary, few sprigs of thyme, 2 cloves crushed garlic and basted for 3-4 minutes. Removed and [rested](https://pic8.co/sh/PpPkLV.jpg) 5 minutes before cutting strips.

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[–] • 0 pt

When I was in college, one of my go-to meals was round steak because it was cheap and lasted several days. I found a simple recipe as follows: sprinkle round steak with powdered onion soup mix on both sides wrap in aluminum foil, crimping the seams to make it air tight bake for an hour at 350 F (or something like that, it's been decades)

The aluminum bag puffs up like a balloon, trapping the moisture to steam the meat which makes it tender. The onion soup mix gives it a nice onion flavor. You can put vegetables in the bag too.

[–] • 0 pt

That could be a useful method for many things