Basic Broiled Top Round Steak Recipe

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 06/09/20
Basic Broiled Round Steak
The Spruce
Prep: 5 mins
Cook: 27 mins
Total: 32 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
1151 Calories
124g Fat
0g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 1151
% Daily Value*
Total Fat 124g 159%
Saturated Fat 45g 224%
Cholesterol 130mg 43%
Sodium 4833mg 210%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 8g
Calcium 10mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A top round steak is lean, flavorful, and 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 high heat from all directions and our oven likely 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 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.

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Click Play to See This Broiled Top Round Steak Recipe Come Together

Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 (2- to 3-pound) top round steak (about 1 1/2 inches thick)

Steps to Make It

  1. Gather the ingredients. 

    Broiled Top Round Steak ingredients
    The Spruce 

  2. 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.

  3. In a small bowl, combine the olive oil, kosher salt, and coarsely ground black pepper. 

    Combine olive oil, salt and pepper
    The Spruce 

  4. Rub the mixture all over the steak and place the steak on the oiled rack of a broiler pan.

    Rub mixture on steak and put on skillet
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  5. Place pan about three to four inches from heat source and broil for 10 to 12 minutes.

    Cooked steak in pan
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  6. Turn and broil 10 to 15 minutes longer or until desired doneness.*

    Broil steak until done
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  7. Place steak on a cutting board. Slice the steak thinly and serve with baked potato and a salad, if desired.

    Sliced broiled steak
    The Spruce

  8. Serve and enjoy!

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Tips

  • 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.

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