Marinated Top Round Steak

Sliced Grilled Steak
Diana Rattray
  • Total: 21 mins
  • Prep: 5 mins
  • Cook: 16 mins
  • Marinate: 6 hrs
  • Yield: 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 servings
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.)

These marinated top round steaks can be cooked on the grill, under the broiler, using the stovetop, or electric grill for the steaks. The steaks should marinate in the refrigerator for at least 4 hours. Marinate them in a sealed plastic food storage bag, or any nonreactive container or bowl. Turn the steaks frequently to keep them coated.

Top round is a lean and flavorful cut and is also easy on the budget. It's best when marinated and cooked to medium-rare (145 F). Serve the steak sliced thinly against the grain. You may substitute flank steak, London broil, or round steak for top round steaks. 


  • 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 fresh garlic (finely minced)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried leaf oregano
  • Dash crushed red pepper flakes
  • 1 1/2 to 2 pounds top round steak

Steps to Make It

  1. Gather the ingredients.

  2. Combine the oil, vinegar, soy sauce, Worcestershire, ketchup, mustard, garlic, pepper, oregano, and crushed red pepper flakes.

  3. Put the steak in a large food storage bag or nonreactive container and pour the marinade over the steak. Turn to coat the steak, seal the bag, and refrigerate for 4 to 8 hours. If the steak isn't completely coated with the marinade, turn it frequently.

How to Broil the Steak

  1. Broil the steak about 2 to 3 inches from the heat source for about 6 to 9 minutes on each side, depending on thickness.

  2. Remove steaks from the broiler and let rest for 3 to 5 minutes before serving.

  3. Slice, serve with your choice of sides, and enjoy!

How to Grill the Steak

  1. Grill over medium coals for about 5 to 10 minutes on each side or until the steak is done as desired. 

  2. Remove steaks from the grill and let rest for 3 to 5 minutes before serving.

  3. Slice, serve with your choice of sides, and enjoy!


Below is a great reference 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

Please keep in mind, that according to, 145 F is the minimum safe temperature for beef, pork, and lamb.