|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 174g||222%|
|Saturated Fat 59g||297%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||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.|
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.
- 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
Gather the ingredients.
Combine the oil, vinegar, soy sauce, Worcestershire, ketchup, mustard, garlic, pepper, oregano, and crushed red pepper flakes in a large measuring cup or bowl.
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.
Broil the Steak
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.
Remove the steak from the broiler and let it rest for 3 to 5 minutes before you slice it.
Slice it thinly against the grain, serve it with your choice of sides, and enjoy.
Grill the Steak
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.
Remove the steak from the grill and let it rest for 3 to 5 minutes before you slice it.
Slice it thinly against the grain, serve with your choice of sides, and enjoy.
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