Marinated Top Round Steak

Marinated top round steak recipe

The Spruce Eats / Nita West

Prep: 5 mins
Cook: 16 mins
Marinate: 6 hrs
Total: 6 hrs 21 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
1637 Calories
174g Fat
6g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 1637
% Daily Value*
Total Fat 174g 222%
Saturated Fat 59g 297%
Cholesterol 171mg 57%
Sodium 6482mg 282%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Protein 12g
Calcium 44mg 3%
*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.)

Top round, a lean and flavorful piece of meat from the beef round primal cut, is easy on the budget and can be cooked a few different ways. Also known as inside round, top round is most often roasted whole and sliced for roast beef, but the meat is fabricated into steaks as well, making for the most tender steaks to come out of this tougher section. This cut tastes best marinated and cooked to between medium-rare and medium (135 F to 145 F).

The flavor is best if you allow the steak to marinate in the refrigerator for at least four hours, so make sure to plan ahead. This recipe outlines steps for cooking the top round steak on a charcoal or gas grill or under the broiler, but you can also cook the steak in a skillet on the stovetop or with an electric grill pan. Slice the steak thinly against the grain, which shortens tough fibers and makes the meat more tender. Serve with garlic roasted potatoes and asparagus for a delicious meal.

Ingredients

  • 1/4 cup vegetable oil or canola oil
  • 2 tablespoons red wine vinegar
  • 1/4 cup soy sauce (preferably low sodium)
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon ketchup or tomato paste
  • 1 teaspoon Dijon mustard, Creole mustard, or a similar brown or gourmet mustard
  • 1 1/2 teaspoons finely minced fresh garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried leaf oregano
  • Dash crushed red pepper flakes
  • 1 (1 1/2 to 2-pound) top round steak

Steps to Make It

Marinate the Steak

  1. Gather the ingredients.

    Ingredients for marinated round top steak

    The Spruce / Nita West

  2. Combine the oil, vinegar, soy sauce, Worcestershire, ketchup, mustard, garlic, pepper, oregano, and crushed red pepper flakes in a large measuring cup or bowl.

    Mixing the marinade with a spoon

    The Spruce / Nita West

  3. Put the steak in a large food storage bag or nonreactive container and pour the marinade over. Seal the bag and turn it several times to coat the meat. Refrigerate the steak for 4 to 8 hours, flipping the bag over every so often to allow the marinade to cover both sides.

    Top round steak in a bag with marinade

    The Spruce / Nita West

Broil the Steak

  1. Preheat the broiler. Remove the meat from the marinade, letting the excess drip off, and place on a baking sheet. Put on a rack about 2 to 3 inches from the heat source.

    Ready to broil the steak

    The Spruce / Nita West

  2. Broil for 6 to 9 minutes on each side, depending on the thickness of the cut and your desired doneness.

    Remove

    The Spruce Eats / Nita West

Grill the Steak

  1. Preheat a grill to medium and remove the meat from the marinade, letting the excess drip off. Place the steak on the grill and cook for 5 to 10 minutes on each side or until it reaches your desired doneness. 

    Beef top round steak on the grill

    The Spruce / Nita West

Rest and Slice the Steak

  1. Remove the steak from the cooking source and let it rest for 3 to 5 minutes before you slice it.

    Remove steak from grill and let rest

    The Spruce / Nita West

  2. Slice it thinly against the grain, serve it with your choice of sides, and enjoy.

    Steak is sliced thin

    The Spruce / Nita West

Tips

  • Top round is also sold cut thick and labeled London broil, or cut thin and marked as Swiss steak.
  • Flank steak makes an acceptable substitute for top round steak. 

Steak Doneness Temperatures

To assure your steak is done to your liking, it's best to use a meat thermometer and remove the steak when it reads 3 to 5 degrees below the desired temperature as it will continue to rise as you rest the meat. (The minimum safe temperature for fresh beef, pork, and lamb is 145 F.) 

Follow these guidelines for beef doneness:

  • Rare: 120 F to 125 F 
  • Medium-Rare: 130 F to 135 F 
  • Medium: 140 F to 145 F
  • Medium-Well: 150 F to 155 F
  • Well Done: 160 F and above