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
  • Yield: 4 servings
Nutritional Guidelines (per serving)
1637 Calories
174g Fat
6g Carbs
12g Protein
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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.)

Top round, a lean and flavorful piece of meat from the beef round primal cut, goes easy on the budget. 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 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

Cook marinated top round steak on the charcoal or gas grill in the backyard, under the broiler, in a skillet on the stovetop, or with an electric grill pan. 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.

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 fresh garlic (finely minced)
  • 1/2 teaspoon black pepper (freshly ground)
  • 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 Eats / Nita West
  2. Combine the oil, vinegar, soy sauce, Worcestershire, ketchup, mustard, garlic, pepper, oregano, and crushed red pepper flakes.

    Add soy sauce
    The Spruce Eats / 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 it from all angles.

    Marinated top round steak
    The Spruce Eats / Nita West

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 the thickness of the cut and your desired doneness.

    Broil steak
    The Spruce Eats / 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 Eats / Nita West
  3. Slice it thinly against the grain, serve it with your choice of sides, and enjoy!

    Slice and serve beef top round steak
    The Spruce Eats / Nita West

How to Grill the Steak

  1. Grill the 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. 

    Grill beef top round steak
    The Spruce Eats / 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
    The Spruce Eats / Nita West
  3. Slice it thinly against the grain, serve with your choice of sides, and enjoy!

    Slice and serve
    The Spruce Eats / Nita West

Tip

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


Use a meat thermometer to check the internal temperature and pull the steak when it reads 3 to 5 degrees from the end temperature you want 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.