• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Crafty Cooking Mama

Search

  • Home
  • Recipe Index
  • About Me
  • Work With Me ♥
  • Reviews
    • Food and Drink Reviews
    • Product Reviews

Mustard Marinated Tender Beef Round Steak / Blade Steak

December 16, 2014 by Amanda 4 Comments

Jump to Recipe Print Recipe

Mustard Marinated Tender Beef Round / Blade Steak

Beef prices have been absolutely outrageous lately!  Out of control!  Now, when it comes to beef, there’s nothing more I’d rather eat than a tender and succulent filet mignon.  When the price is right, we buy a tenderloin, cut it down into 6 oz – 8 oz steaks and freeze them for an occasional treat or when the mood strikes.

Now on any other average day of the month, I have a family that still wants to enjoy beef.  There are quite a few other good cuts of steaks to choose from and on occasion I’ll pick them up if there’s a decent sale price.  As of lately, there hasn’t been.  That leaves us with the tougher “less desirable” steak cuts to choose from.  If you treat them right, they’ll make your dinner right.

The two cuts I’ll talk about today are what I commonly find at my local meat market – boneless top blade steak and top round steak.  I usually pick up a 2 pound package of these steaks for $6 – $8 bucks.  Doable, right?  I’ll answer that one – totally doable – I see a pound of ground beef going for the same prices.  Problem is, that bargain of $8 for steaks will end up as din-din for the dog if you try to cook them as you would normally prepare a steak.

Here’s the keywords – marinating and braising.  That’s all that needs to be done to make these tough cuts lovable.

Easy and Basic Mustard Marinade

I love making a great marinade out of all the basics I have lying around in the kitchen.  Use your favorite mustard and whatever olive oil and white wine vinegar you have.  I pour everything in a casserole dish, mix it up and throw the steaks in.  Flip the steaks around a few times in the marinade to get everything coated, cover and throw in the fridge for 8 – 10 hours, flipping once or twice.

Mustard and White Wine Vinegar Marinade

About half an hour to an hour before you’re getting ready to cook – pull steaks out of the fridge.  You want to take the chill off the meat before searing.  For the sake of keeping things simple – I’ll say scrape off the marinade and pat dry the steaks.  Alternatively, you could sear these with the marinade on, but it gets messy.  Sear the steaks which ever way makes you happy : )

When finished searing, add broth, stone ground mustard, minced onion and remainder of spices.  Over medium heat, bring to a boil, stirring to combine everything.  Reduce heat to low, cover and simmer for 2 hours, occasionally stirring, flipping and spooning juices over steaks.  Steaks should be fork tender and ready to enjoy in about 2 hours.

Stone Ground Mustard

The pan juices will be nice and thick – perfect served as is.   I serve the steaks drenched in these juices.  Don’t expect your traditional steak from these beef cuts.  Braised, it’ll have more of a feel of a slice off of a tender, slow cooked beef roast.  Tender, juicy and full of flavor.  I paired these up with roasted potatoes this time.  Yum.  These steaks go wonderfully with spaetzle also.  They’ll go well with whatever you got.

I do hope you give this recipe a try!  This is a great way to enjoy an impressive, delicious beef dinner at a very budget friendly price.  Love it!

Thanks for reading!  XOXO

-Amanda-

Juicy Tender Beef Round Steak

Mustard Marinated Tender Beef Round / Blade Steak

Tender Marinated Mustard Beef Round Steak / Blade Steak

Amanda
Here's how to make a tender, juicy steak out of cheap, tough blade steak or round steak. A simple and tasty mustard marinade works magic.
Print Recipe Pin Recipe
Prep Time 8 hours hrs
Cook Time 2 hours hrs
Total Time 10 hours hrs
Course Beef
Servings 4 -5

Ingredients
  

  • 1/3 cup mustard
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 - 3 pounds round or beef blade steaks
  • 2 tablespoons vegetable oil
  • 2 cups beef broth
  • 1 tablespoon stone ground mustard heaping
  • 1 tablespoon dried minced onion
  • 2 teaspoon paprika
  • 1 teaspoon bacon salt heaping
  • 1 teaspoon garlic powder

Instructions
 

  • For marinade - combine 1/3 cup mustard, 1/4 cup olive oil, white wine vinegar, salt and pepper. Place steak in marinade, flipping steaks so both sides are in mixture.
  • Marinade steaks for at least 8 hours, flipping once or twice.
  • About half an hour to an hour before cooking, remove steaks from fridge and marinade.
  • Scrape off marinate, pat steaks dry.
  • Heat vegetable oil in large skillet or dutch oven.
  • Sear steaks.
  • Pour in beef broth, ground mustard, minced onions and remainder of spices.
  • Bring to a slow boil, stirring to combine.
  • Reduce heat to low, simmer covered for 2 hours or until steaks are fork tender. Flip steaks a few times, stir broth, and spoon juices on top of steaks.
  • Serve with plenty of pan juices on top.
  • Enjoy : )
Tried this recipe?Let us know how it was!

 

Filed Under: Beef, Dinner, Recipes

Previous Post: « Imperial Margarine Chocolate Chip Cookies – The BEST Bake Sale Cookies
Next Post: Mexican Style Rice »

Reader Interactions

Comments

  1. Meadow Brown Bakery

    December 27, 2016 at 12:52 pm

    Oh wow! I need to make this

    Reply
    • Amanda

      December 28, 2016 at 11:26 pm

      I hope you enjoy!

      Reply
  2. Kathleen Tardi

    August 11, 2017 at 12:15 pm

    This is the same marinade I use but I’ve only bbq’d with it. It’s kind of hot outside and this makes me want to braise them… thanks for the recipe!

    Reply
    • Amanda

      August 14, 2017 at 11:31 pm

      Yummmmm…sounds like it’s be delicious on the grill too!
      Hope you enjoy the braised version!
      Thanks for stopping by Kathleen 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Categories

Follow. Like. Connect. Let’s Stay in Touch.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Welcome to Crafty Cooking Mama. I’m Amanda, a wife and mama loving life in beautiful Lancaster County, Pennsylvania.

Hard Boiled Quail Eggs | www.craftycookingmama.com

Hard Boiled Quail Eggs

A garlicky cheddar cheese quick bread ready in about an hour from start to finish. Easy, cheesy, foolproof - delicious | www.craftycookingmama.com

Cheddar Cheese Quick Bread

Baked Haddock or White Fish with Brown Butter. Simple, delicious, nutritious | www.craftycookingmama.com

Baked Haddock with Brown Butter

Banana Nut (Walnut) Muffins | Quick, Easy, Moist & Delicious | www.craftycookingmama.com

Banana Nut Muffins

Chocolate Avocado Cake with Chocolate Avocado Buttercream Frosting - craftycookingmama.com

Chocolate Avocado Cake With Chocolate Avocado Buttercream Frosting

Picked Boiled Red Beet Eggs

Red Beet Eggs

five banana banana nut bread

“5 Banana” Banana Bread

Categories

Desserts

Gooey Apple Coffee Cake -Apple Toffee Coffee Cake Made With Heath Bar Bits - craftycookingmama.com

Apple Toffee Coffee Cake

Super Soft Cream Cheese Chocolate Chip Cookies | www.craftycookingmama.com

Chocolate Chip Cream Cheese Cookies

Delicious Soft & Chewy Oatmeal Chocolate Chip Raisin Cookies. This classic cookie (and my all time favorite) are a breeze to mix & bake!

Oatmeal Chocolate Chip Raisin Cookies

Käsekuchen - German Quark Cheesecake - craftycookingmama.com

Käsekuchen German Cheesecake

Mixed Berry Galette made with strawberry, blueberry & blackberry. It's rustic, beautiful, delicious and so simple to make | www.craftycookingmama.com

Mixed Berry Galette

Peach & Blueberry Quinoa Dessert Salad | Healthy, Sweet, Quick & Delicious | www.craftycookingmama.com

Peach & Blueberry Quinoa Dessert

five banana banana nut bread

“5 Banana” Banana Bread

Chocolate Chip Black Bottom Banana Bars - craftycookingmamam.com

Chocolate Chip Banana Bars

More Dessert Recipes

Soups & Stews

Pork and Sauerkraut Goulash / Szekelygulyas Hungarian

Hungarian Pork and Sauerkraut Goulash / Szekely Gulyas

Rich, Creamy, Savory Peanut Soup | Enjoy the Warm & Sophisticated Side of Peanut Butter | craftycookingmama.com

Peanut Butter Soup

Chicken Barley Chili

Chicken Barley Chili

Creamy, Rich, Delicious Smoked Trout Chowder | Made with Cream, White Wine - Use Your Favorite Smoked Fish | www.craftycookingmama.com

Smoked Trout Chowder

Fish soup LOADED with flavor & just a bit of heat | www.craftycookingmama.com

Mediterranean Fish Soup

Easy Tuna Chowder - Canned Tuna Recipes - Cheap Simple Soup & Chowder - craftycookingmama.com

Tuna Chowder

Cheese & Wine Soup | Rich, Creamy, Delicious, Brilliant | Made with Sharp Cheddar & White Wine | craftycookingmama.com

Wine Soup

Rustic Italian Chicken and Green Olive Stew - Hunter Stew - craftycookingmama.com

Chicken and Olive Stew

More Soup & Stew Recipes

Copyright © 2024 Crafty Cooking Mama on the Foodie Pro Theme
PRIVACY POLICY