There are tons of different cuts of beef on the market today. One of the most economical cuts and favorite of mine is bottom round. I make the most perfect pasta and bottom round steak dish you will ever taste.
What is Bottom Round Steak
Bottom round comes from the “round“, the rear leg of the cow (www.certifiedangusbeef). Bottom round steak is typically very lean and lacks tenderness due to the lack of fat. The connective tissue in this cut makes it a relatively tough cut. Therefore, using moist cooking methods such as braising is best.
Which is exactly what I am going to do!
There are many different, equally delicious cuts of beef you can use to make this dish. But there is something extra satisfying about using the cheap meat.
I have to tell you this dish is so good! I had to name it the Perfect Pasta And Bottom Round Steak. Now, this isn’t one of those meats you can rush the cooking time; you will be disappointed at the outcome if you try. We want the meat to be melt-in-your-mouth scrumptious.
Okay, so lets jump right in and get to the bottom of this recipe, shall we?
Did you get it? My joke… you know the bottom, like bottom round steak…
Oh well, anyway. I tried!
The Cast of Characters
The Cast of Characters: Bottom Round steaks (thin cut), onion, carrot, salt, pepper, chicken stock, Worcestershire sauce, dried thyme, fresh rosemary (if you have it; if not, dried is fine). Optional ingredients: red wine, garlic, button mushrooms. Bucatini pasta (if you have it; if not, any pasta will do), tomato and parsley.
Oh my! Would you just look at that steak, my friends? See the beautiful ribbons of fat throughout the meat? Yummmm…it’s an excellent thing.
Okay, first: grab your oil. Any kind that can stand a reasonably high cooking temperature will work. First, heat a large pot over medium-high heat. Then add a few tablespoons oil. Generously salt and pepper your steaks. I prefer kosher salt because it adheres better than regular salt. But plain salt is okay, too. Sear the steak until it is just brown. Then remove the steak to a plate and set it aside for now.
Throw your onions and carrots into the same (very hot) pan and toss them around until slightly brown, about a minute or so. Remember, were not trying to cook them, just get a little color on them. Now toss in the rosemary and garlic and cook for another minute. Fresh herbs—specifically, rosemary and thyme—can transform a regular bottom round into something extraordinary. Remove the veggies to plate with the steak.
Alright, with the burner on high, let’s deglaze the pan. In layman’s terms, we’re going to use the liquid to loosen the tiny bits of deliciousness from the bottom of the pan. In real people’s words, we’re gonna scrape the heck out of the pan and git all that yummies stuff off the bottom. Generally, I like to start with lots of red wine, then fill in with chicken stock (or you can use beef stock too). But wine is optional, you can just use broth or broth and water, and it’ll taste fine. Delectable, even! Now, everybody back into the pot!
Put the lid on the pot, turn the heat to a low simmer and braise for 2 hours. No peeking or fiddling with it, either. We need to work on the pasta anyway.
The pasta is super simple to make. Prepare your chosen pasta according to directions on the container. Toss in some chopped garlic, half of a cut up tomato and any cheese you like. I used a Italian 3 cheese blend of parmesan, asiago, and romano cheeses. Of course, you can use whatever is to your liking. Let the ingredients warm, and…voilà!
Now is an excellent time to have the pasta ready. I prefer not to put the pasta into the pot with the meat. I think the pasta gets over-cooked and tough. Instead, I prefer to place my steak on top of the pasta. Besides, it makes a really pretty presentation.
Garnish the dish with the parsley and it’s time to dig in to this heavenly bowl of perfect pasta and bottom round steak!