how to cook a thin sliced bottom round steak

Bottom round steak is often referred to as western steak, griller steak, Swiss steak and chuck arm, to name a few. Left alone, bottom round can be a tough bite to swallow but when properly marinated and thinly-sliced, after cooking, it becomes juicy and fork-tender. By following a few basic steps, you can turn a thin sliced bottom round steak into a delicious meal your whole family can enjoy.

Marinate your steak. Using a small bowl, thoroughly mix together Worcestershire sauce, Italian dressings and lemon juice. Place steak inside the bowl and spoon marinade over the steak to cover every part. Cover the top of the bowl with plastic wrap and refrigerate for at least two hours.

Put 2 tbsp. Canola oil and 2 tbsp. butter in a heavy, cast-iron skillet and place over a medium-high heat. Once the butter melts, turn heat down to medium and add your bottom round steak to the skillet. Cook five minutes on each side.

Transfer steak to a heated serving platter and cover with foil to keep warm. Drain any remaining liquid from the skillet. Turn the heat up to high and pour in the chives and shallots. Stir quickly and cook for one minute.

Pour the wine and vinegar into the skillet. Simmer for 2 minutes. Mix in 1 tbsp. butter, add salt and pepper to taste.

Slice your steak thinly. Using a sharp knife, cut crosswise and at an angle into one-quarter inch thin slices. Pour your shallot wine sauce mixture, from the skillet, on top of the steak. Sprinkle with remaining chives, dust lightly with seasoning salt and serve immediately.


Trim any excess fat from your steak prior to cooking. Use a timer to avoid over-cooking your steak. Always buy high-quality USDA beef. Refrigerate any leftovers after serving.