Mexican Round Steak Recipes

Steps:

• Spray 3 1/2- to 6-quart slow cooker with cooking spray. Cut beef into 6 pieces; place in slow cooker.
• In large bowl, mix remaining ingredients except cheese; pour over beef. Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Sprinkle with cheese.

Steps:

• 1. Gather ingredients. Rinse and drain pinto beans.
• 2. Slice up round steak in pieces. Put in bottom of crock pot.
• 3. Layer corn, pinto beans, salsa, onion and cilantro on top of the round steak.
• 4. Pour beef broth over top.
• 5. Cook in the crock pot for 5 hours on low.

Steps:

• Cut beef into 6 pieces.
• Place in slow cooker.
• Combine remaining ingredients, except cheese, and pour over beef.
• Cover and cook on low for 8 to 9 hours.
• Sprinkle with cheese before serving.
• Serve vegetables over cooked white rice.

Steps:

• Preheat oven to 300.
• Saute onions in olive oil over medium heat in large dutch oven until softened. Remove and reserve onions. Add beef and brown on all sides.
• Add cilantro, corn, beef broth, salsa and beans. Bring to boil.
• Remove dutch oven from heat and place in oven.
• Cook for 3 hours.
• While meat is cooking, cook rice in 3 cups of water for 12 minutes.
• When meat is done, shred and load up tortillas with meat mixture, rice and top with cheese.

Steps:

• Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
• In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
• Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.

Steps:

• Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
• Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
• Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.