A round steak is a beef steak from the "round”, the rear leg of the cow. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round steak a prime candidate for slow moist-heat methods including braising, to tenderize the meat and maintain moisture. Kay's method is to sprinkle the steak with flour and pound with a meat pounder, then fry with onions. Yum.