Marinated Top Round Steak

Marinated top round steak recipe

The Spruce Eats / Nita West

  • Total: 21 mins
  • Prep: 5 mins
  • Cook: 16 mins
  • Marinate: 6 hrs
  • Servings: 4 servings
Nutritional Guidelines (per serving)
1637 Calories
174g Fat
6g Carbs
12g Protein
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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, can be cooked a few different ways and is easy on the budget. Although top round, also known as inside round, is most often roasted whole and sliced for roast beef, the meat is also fabricated into steaks. Top round steak is the most tender to come out of this tougher section, which extends down the rear leg from the rump. It tastes best marinated and cooked to between medium-rare and medium (135 F to 145 F). You may see it cut thick and labeled London broil or cut thin and labeled Swiss steak. In any case, serve the steak sliced thinly against the grain, which shortens tough fibers and makes the meat more tender. Flank steak makes an acceptable substitute for top round steak

Allow the steak to marinate in the refrigerator for at least four hours in a sealed plastic food storage bag or any nonreactive container or bowl. Turn the steak frequently to keep it evenly coated. Cook marinated top round steak on a charcoal or gas grill or under the broiler. You can also cook the steak in a skillet on the stovetop or with an electric grill pan.

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 1/2 to 2-pound top round steak

Steps to Make It

  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 it. Seal the bag and turn it several times to coat the meat; refrigerate the steak for 4 to 8 hours. Turn the steak frequently during its time in the refrigerator so the marinade covers both sides.

    Top round steak in a bag with marinade

    The Spruce / Nita West

Broil the Steak

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

    Ready to broil the steak

    The Spruce / Nita West

  2. Remove the steak from the broiler and let it rest for 3 to 5 minutes before you slice it.

    Broiled top round steak on baking sheet

    The Spruce / Nita West

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

    The beef top round steak, ready to slice

    The Spruce / Nita West

Grill the Steak

  1. Place the marinated steak over medium coals or medium heat on a gas grill for about 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

  2. Remove the steak from the grill and let it rest for 3 to 5 minutes before you slice it.

    Remove steak from grill and let rest

    The Spruce / Nita West

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

    Steak is sliced thin

    The Spruce / Nita West

Steak Doneness Temperatures

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 food safety experts at the U.S. Department of Agriculture recommend 145 F as the minimum safe temperature for fresh beef, pork, and lamb. 

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