A delicious top round steak with green peppers and onions.
- Carbohydrate 5.667818 g
- Cholesterol 0.0936 mg
- Fat 2.94736 g
- Fiber 1.44654002071619 g
- Protein 0.910288 g
- Saturated Fat 0.4453616 g
- Serving Size 1 1 Serving (56g)
- Sodium 10.7462 mg
- Sugar 4.22127797928381 g
- Trans Fat 0.0988423999999998 g
- Calories 51 calories
Step-by-step
- Rinse steaks with water then splash vinegar on steaks. Leave on the side.
- On a separate small bowl add the garlic and the tablet of chicken bouillon and smash together.
- I use a Pilon.
- A pilon looks like a small wooden cup that comes with a thick rounded stick to smash ingredients.
- You can use a meat pounder.
- After you smashed the garlic and the bouillon spread it on the steaks.
- Then season with salt and pepper.
- You can refrigerate for about an hour or even the next day for better flavor.
- In a large deep frying pan on medium heat add olive oil, wine and just a little bit of water and then the steaks and cover.
- Cook until meat is tender turning it once.
- Add the onions and green peppers 5mins before turning it off if you don't like your onions and peppers too tender.
- If not you can add it at the beginning.
- Simple and delicious.
- Enjoy!
Adding the sliced onions and green bell peppers during the final five minutes of cooking prevents them from dissolving into mush. Top round is a lean cut requiring careful moisture management. Smashing garlic cloves together with chicken bouillon in a mortar creates a cohesive paste that distributes sodium and aromatics evenly across the meat fibers. Rinsing the steak and splashing vinegar over the surface before marinating introduces mild acidity. This acid helps break down tough connective tissue during refrigeration.
Managing Moisture and Heat
Cooking this dish in a covered frying pan traps steam alongside the olive oil and white wine. That combination of dry and wet heat softens the lean beef. Monitor the liquid level in the pan to prevent scorching. Without a thermometer, determine doneness by pressing the center of the steak. Firm resistance indicates medium-well, while a soft center means the meat remains rare.
- If the pan dries out completely before the meat is tender, add water one tablespoon at a time.
- Thinly slice onions uniformly so they soften at the same rate as the bell peppers.
- Substitutions like apple cider vinegar work if white vinegar is unavailable.
