A top round steak is lean, flavorful and it's budget-friendly. It is an excellent candidate for marinades, and it's at its best when cooked to medium rare, which is about 145 F. This is a great steak to grill but if it's not grill weather then you can get a similar effect by broiling it. Broiling exposes meat to a high heat from all directions. Your oven probably has a special setting just for broiling.
Broil this flavorful seasoned top round steak and slice it thinly for serving. This steak makes a great meal with baked potatoes and a tossed salad or steamed vegetables.
Feel free to season the steak with some Montreal steak seasoning or another seasoning blend for beef. Or just add a sprinkling of garlic powder to the steak along with the salt and pepper. See the expert tips below the recipe for a simple marinade. You can also try rib steaks with garlic marinade or this recipe for pan-broiled steak with bourbon sauce.
Check the steak with an instant-read thermometer to ensure the meat is done to your liking.
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1/4 teaspoon coarsely ground black pepper
- 1 large top round steak (2 to 3 pounds), about 1 1/2 inches thick
- Preheat the broiler for about 10 minutes and position the rack in the top portion of the oven so the steak will be approximately four inches from the heat source.
- In a small bowl, combine the olive oil, kosher salt, and coarsely ground black pepper; rub the mixture all over the steak.
- Place the steak on the oiled rack of a broiler pan.
- Place pan about three to four inches from heat source and broil for 10 to 12 minutes.
- Turn and broil 10 to 15 minutes longer or until desired doneness.*
- Place steak on a cutting board. Slice the steak thinly and serve with baked potato and a salad, if desired.
*For medium-rare (145 F), broil a 1 1/2-inch top round steak for about 26 to 28 minutes. For medium (160 F), broil for about 28 to 30 minutes.
- Racks are used in broiling so that the food can heat evenly on all sides. If you don't have a broiler pan with a rack, you can achieve almost the same effect by flipping the steak halfway through cooking.
- Simple Marinade for Steak: In a bowl, combine 1/4 cup of balsamic vinegar, 3 tablespoons of Worcestershire sauce, 1/4 cup of soy sauce, 1/3 cup of olive oil, 3 cloves of garlic, minced, 1/4 teaspoon of ground black pepper, and 1 tablespoon of Dijon mustard. Put the steak in a food storage bag or bowl with the marinade ingredients and refrigerate for two to three hours.
|Nutritional Guidelines (per serving)|
|Total Fat||124 g|
|Saturated Fat||45 g|
|Unsaturated Fat||59 g|
|Dietary Fiber||0 g|