Ketchup-Topped Eye of Round Steak

This simple and flavorful dish brings a juicy, tender steak topped with a tangy ketchup glaze that adds the perfect balance of sweetness and zest. It’s an easy way to elevate a classic cut for a satisfying meal any night of the week.

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TIME1 hr 15 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 cup all-purpose flour 1 ½ teaspoons salt 1 (1 1/2 pound) round steak, cut into serving-size pieces 1 tablespoon vegetable oil, or as needed 1 (14 ounce) bottle ketchup 1 onion, chopped 2 cups warm water

02 / HOW TO MAKE IT

Let's cook.

Step 1

In a bowl, mix together the flour and salt. Press the steak gently into the flour mixture to coat it, then shake off any extra flour. Heat some vegetable oil in a large skillet over medium-high heat. Once hot, add the steak and brown it on all sides, which should take about 5 to 7 minutes. Take the steak out of the pan and set it aside, then pour off any excess oil. Add the ketchup, chopped onion, and water to the skillet, stirring everything together. Return the steak to the pan, lower the heat to medium-low, cover, and let it simmer gently until the meat is tender, about an hour.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Let the steak come to room temperature before cooking for even doneness.
- Use a meat thermometer to avoid overcooking; eye of round is best served medium rare to medium.
- Allow the steak to rest for a few minutes after cooking to keep it tender and juicy.

Why you’ll love it

This dish combines a lean cut of beef with the tangy sweetness of ketchup, creating a simple yet flavorful meal. It’s easy to prepare and perfect for a quick weeknight dinner. The ketchup adds moisture and a nice glaze to the steak, making each bite juicy and satisfying.

Serving ideas

Serve the steak with mashed potatoes or steamed vegetables to balance the flavors. A fresh green salad or roasted carrots also pair well. For a heartier meal, add a side of garlic bread or rice.

Storage & leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to avoid drying out the meat. If freezing, wrap tightly in foil or plastic wrap and use within 2 months for best quality.