Best-Ever Swiss Steak

Fun fact: "Swiss" steak does not refer to the cultural origin of this dish but rather its method. "Swissing" refers to the act of tenderizing meat by pounding with a mallet. 

If you don't have a mallet at home, don't panic: a hefty rolling pin or a cast iron pan can also do the trick. Anything with some weight to it—a book, a wine bottle, or even a hammer—that will help you channel your aggression to transform a tough cut of meat into the softest steak will do!

This tender braised steak is one for the books. Thanks to Worcestershire sauce, stewed tomatoes, and golden onions, this steak is practically bursting with umami flavor. After a slow and low oven-braise, the soft steak can be cut through with just the push of a fork. We call for using lean chuck steak here, but top round that's usually used for London Broil is a fine substitute, as well as any other tougher cut that will take well to a beating! Not sure what counts as a tough cut? Check out Makinze's explainer on what kind of steak to use when! 

Be sure to serve your Swiss steak with a hearty starch like steamed or roasted baby potatoes, or a nice serving of mashed potatoes or stovetop rice to soak up all that magical sauce.

Made it? Let us know how it went in the comment section below!

Editor's note: The introduction to this recipe was updated on January 27, 2022.