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 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 non-reactive 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
Steps to Make It
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