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Ingredients 0/7
Why You'll Keep Making This
A great way to enjoy a lean cut of beef without sacrificing flavor. The eye of round steak is affordable and cooks quickly, making it perfect for a simple weeknight meal. Paired with ketchup, it brings a nostalgic and tangy twist that many people love.
Helpful Chef Tips
- Let the steak come to room temperature before cooking to ensure even doneness.
- Avoid overcooking to keep the meat tender, as eye of round can become tough if cooked too long.
- Use a meat thermometer to check for doneness; medium rare is around 130°F (54°C).
- Avoid overcooking to keep the meat tender, as eye of round can become tough if cooked too long.
- Use a meat thermometer to check for doneness; medium rare is around 130°F (54°C).
Directions
Mix the flour and salt in a bowl. Press the steak gently into the flour mixture to coat it, then shake off any extra flour. Heat some vegetable oil in a large skillet over medium-high heat. Once hot, add the steak and cook it until it’s nicely browned on all sides, which should take about 5 to 7 minutes. Take the steak out of the pan and drain any excess oil. Next, add the ketchup, chopped onion, and water to the skillet, stirring everything together. Put the steak back in, lower the heat to medium-low, cover the pan, and let it simmer gently for about an hour, or until the meat is tender.
What To Serve With This Dish
Serve this steak alongside mashed potatoes or steamed vegetables for a balanced meal. A fresh green salad or sautéed mushrooms can also add nice texture and flavor. Don’t forget some crusty bread to soak up any extra sauce or ketchup.
How To Refrigerate This Dish
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a pan or microwave to avoid drying out the meat. For longer storage, freeze the steak wrapped tightly in plastic wrap and foil for up to two months.
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