January 15, 2011

Cajun Round Steak Parmesan

Cajun Round Steak Parmesan


  • 2 pounds Round Steak
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper, freshly ground
  • 1/4 teaspoon Cayenne pepper, ground
  • 1 Egg, beaten
  • 1 tablespoon Water
  • 1/2 cup Bread crumbs
  • 2 tablespoons Bacon grease
  • 1/2 teaspoon Basil, dried
  • 28 ounces Diced Tomatoes
  • 14.5 ounces Diced tomatoes in Puree
  • Minced or crushed garlic to taste (for us, about 6-8 cloves)
  • 1 teaspoon of honey
  • 1/4 cup Parmesan cheese, grated
  • 4 tablespoons Dry red wine
  • 1/2 teaspoon Oregano, dried
  • 1 cup cup Mozzarella cheese, shredded


  1. Cut round steak into serving-size pieces.
  2. Combine salt, black pepper, and cayenne (or another Cajun seasoning mix like Tony Chachere’s, Konriko, or Slap Ya Mama).
  3. Sprinkle seasoning on both sides of the meat. Use a mallet to pound meat on both sides to tenderize and flatten.
  4. Mix egg and water.
  5. Combine bread crumbs and basil.
  6. Dip each piece of meat in egg mixture, then dredge in breadcrumbs, coating each side completely.
  7. Pre-heat oven to 350.
  8. Heat a large skillet over medium-high heat. Add bacon grease.
  9. Brown round steak on both sides, then remove from skillet and set aside.
  10. Combine tomatoes, garlic, Parmesan cheese, wine, honey, oregano, salt, and a dash of cayenne.
  11. Place round steak in a baking dish (13x9x2 inch). Pour sauce over the meat, and cover tightly with foil.
  12. Bake at 350 for 1 hour to 1.5 hours, or until the round steak is tender.
  13. Remove foil, top with mozzarella. Continue baking (uncovered) for another 5 minutes or until the cheese melts and begins to brown.

Serve with linguini and hot french bread.