Ingredients
- 3 lbs Beef Bottom Round Steak
- Spanglish Asadero - Carne Asada Seasoning
- Dried Thyme
- 4 tbsp Butter (salted)
- olive oil
- 1 tbsp minced garlic
- Bell Pepper (sliced)
- Onions (sliced)
- Mushrooms (sliced)
Instructions
- Rinse and pat the steak dry with paper towels. This helps create a better sear. Season both sides generously with carne asada seasoning and thyme.
- Heat a heavy skillet or cast-iron pan over medium heat. Add a small amount of olive oil and melt 2 tbsp of butter. Add minced garlic and stir.
- Add steak into the pan and sear for 5 minutes on each side. Don't overcrowd or move too around too much while it cooks. If making a lot, cook steak in batches and add to a plate when done.
- Using the steak drippings sauté bell peppers, onions and mushrooms for 5 minutes and add the steak back on top. Cover and cook on low heat for 45-50 minutes or until tender.
Notes
Tips for Cooking Bottom Round Steak
Because bottom round is a lean cut, avoid overcooking it. Allowing the meat to rest before slicing will help preserve moisture. Slicing against the grain is one of the easiest ways to improve tenderness.Serving Suggestions
This steak pairs perfectly with:- Garlic mashed potatoes
- Roasted potatoes
- Rice or buttered noodles
- Steamed broccoli
- Brussels sprouts
- Green beans
- Side salad
- Dinner rolls