My friend Andrea emailed me recently with a question about alternatives for round steak other than its classic preparations, chicken-fried (or country-fried) steak or a slow braise.
Below is my suggestion to her. Pair with a side salad or some side vegetables, and you've got dinner done.
Preheat broiler. Rub steak with extra virgin olive oil, lots of kosher salt, and pepper on both sides. Let it sit for a bit with this mixture so as to let that sink in. Ideally, you'd let the salted steak sit for an hour before cooking, so as to let the salt do something similar to brining it, but if you don't have that kind of time, that's okay.
Put steaks on a rack (so air goes around the bottom side too and fat drips away from the meat) on a baking sheet (or on your broiler pan rack), then place in oven. Broil for about 8-10 minutes, depending on how hot your oven is, then flip and do 8-10 minutes more; remove from oven. Let it rest for a good 15 minutes. Then slice it thinly and serve with whatever else you got going on!
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