Lone Star Farm Beef

Lone Star Farm Blog – A Free Range Beef Farm in Lancaster County, Pennsylvania

Free-range, antibiotic & hormone-free, grass fed beef

Grill Up Bruschetta Burgers with this AMAZING Sale on Ground Beef

Nothing says summer quite like firing up the grill. The smell of grill smoke wafting through the neighborhood brings back so many great memories of lazy summer evenings. Since few of our friends have a grill like we do, we end up hosting a lot of barbecues throughout the spring and summer. What more perfect item to grill than burgers, which have endless possibilities for toppings, as witnessed in our previous article listing SEVEN ways to top your burgers, including:

  • Horseradish Cheddar
  • Pesto Parmesan
  • Mediterranean Feta
  • Mexican Jack
  • Cheesy Pizza
  • Spinach Artichoke
  • Blue Cheese Barbecue

Plus, you can make a juicy-lucy burger with the cheese stuffed on the inside, or even make a cheeseburger wrap if you are one of the unlucky ones without a grill. If you’re feeling quite adventurous, you can even make your own pretzel rolls and try two more combinations:

  • Curry-Feta Burgers with Tomato on a Pretzel Roll
  • Gorgonzola Stuffed Sun-Dried Tomato Burgers on a Pretzel Roll

Dare I suggest two more burger topping options to add to this already substantial list? I don’t have a choice. They’re just too good.

  • Bruschetta Blue Cheese Burgers
  • Bruschetta & Fresh Mozzarella Burgers

Bruschetta is one of my signature dishes. For years I’ve grown tons of tomatoes in my garden. I even got to a point where I had too many tomatoes to make more salsa with (once I reached more than 60 jars!). So I set to work testing a bruschetta recipe that would work for canning, and landed on a truly delicious one. It uses white balsamic vinegar so as not to discolor the tomatoes. I loved the bruschetta recipe so much that I made an entire cookbook with over 25 recipes using fresh or canned bruschetta, which is available online and in-store at Weaver’s Orchard in Morgantown, PA and in-store at Wolff’s Apple House in Media, PA (coincidentally, you can also find Lone Star Farm beef at both of these markets!)

The cookbook shares a recipe for portabella bruschetta burgers with blue cheese, but in my house meatless “burgers” are quite often snubbed, so a burger made of Lone Star Farm ground beef is a much better option to keep everyone happy!

You can find my recipe for canning bruschetta here, but for now I’ll leave you with a smaller-scale recipe to enjoy on your burgers.

Bruschetta Burgers
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 plum tomatoes, diced
  • 4 cloves garlic, minced
  • 1 tablespoon basil leaves, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons freshly ground black pepper
  • ¼ teaspoon salt
  • 1 ball fresh mozzarella, sliced
  • 4 oz. gorgonzola cheese, crumbled
  • 1 pound ground beef
  • 4 burger rolls
  1. Combine diced tomatoes, minced garlic and chopped basil leaves with olive oil, white balsamic vinegar and salt and pepper in a bowl. Set aside.
  2. Divide ground beef into 4¼ lb portions. Add salt or olive oil, but nothing else. Form into large, thin patties. Press your thumb into the center to make room for the burger to expand while cooking.
  3. Preheat the grill to high heat. Add the burgers, then turn to medium. Grill until desired doneness, turning over only once (each time you flip it you lose more of the juices)
  4. Slice or crumble the cheeses.
  5. Remove burgers from grill.
  6. Add your burgers to buns, top with cheese and bruschetta and serve.

Now you can also find Lone Star Farm’s beef on an AMAZING sale.

Single 1-pound packs are only $4.99/lb, and a case of 36 1-pound packs are on sale for $3.99/lb ($143.64 total). This special is for pick-up only, so be sure to email ernie@lonestarfarmbeef.com or place your order online and come by to pick it up.

Spice Things Up with Lebanese Kibbeh Meatballs

A few weeks ago, when my husband asked what was for dinner, I told him “meatballs.”

“Just meatballs? Not spaghetti and meatballs?” he asked.

“I don’t know,” I replied, “I’m not really in the mood for pasta or marinara sauce, but I have the ingredients for meatballs.”

So my work was cut out for me: find a recipe for meatballs that didn’t call for smothering the meatballs in tomato sauce. (Of course, when you’re in the mood for tomato sauce, spaghetti and meatballs can be quite delicious! Perhaps I had overdone the tomato recipes with my 50+ jars I canned from our garden the last summer).

I already had parsley on hand, so when I found a recipe for Lebanese Kibbeh meatballs, I knew this was what I’d be making for dinner. Instead of breadcrumbs, it calls for bulgur wheat. And bonus! Bulgur wheat is a whole grain, so that’s better for your health than breadcrumbs. It uses some different spices too: cumin, allspice and cinnamon, as well as fresh parsley, garlic and onions. Set aside some of those ingredients and make some delicious tabbouleh too!

The next time I made this, I went all out and made my own hummus (even down to the tahini), plus a tzatziki sauce and tabouleh. I loaded everything into a wrap (either pitas or tortillas work), but my husband skipped the tortilla and just used his fork. Either way is delicious!

When it comes to hummus, I’m not too picky about recipes, although this was the recipe I used this time around. To get creamy hummus, I always use canned chickpeas and remove the shells first (that filmy casing on the chickpea). This keeps the hummus more moist and creamy!

Lebanese Kibbeh Meatballs
Recipe type: Main Dish
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ¾ cup uncooked bulgur
  • 2 cups cold water
  • 1 pound lean ground beef
  • ¼ cup minced onion
  • ¼ cup minced fresh parsley
  • ¾ teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground red pepper
  • 1 tablespoon olive oil
  1. Cook bulgur according to instructions and strain out excess liquid.
  2. Combine bulgur with everything except olive oil in a food processor. Process until smooth.
  3. Form meat mixture into about 20 meatballs.
  4. Heat oil in nonstick skillet over medium-high heat.
  5. Add meatballs to pan; cook until no longer pink in the center, about 12 minutes, browning on all sides.
  6. Serve with tzatziki sauce.

To recap, here are the other recipes I used, more or less (I’m terrible at following recipes to a T – I usually use them as a very loose guideline!)

Creamy Garlic Hummus recipe (remember to shell the chick peas!)

Tahini recipe (to use in the hummus – I made half a recipe in the food processor, then just added the hummus ingredients.)

Tabbouleh recipe (I used less bulgar, and substituted red onions instead of  spring onions. If I don’t have mint, I just skip it.)

For tzatziki dip, I just mix together about 1 cup of yogurt, 1 clove of garlic and 1 tablespoon freshly squeezed lemon juice. Some people add salt or dried dill too.



Lebanese Kibbeh meatballs with parsley and bulgur. Plus recipes for hummus, tzatziki and tabbouleh and tips for creamy hummus.

Red Wine Beef Stew Recipe from Sister to Sister


I grew up with one sister, but now thanks to marriage I have 5 sisters. Sisters are a great resource for recipes. On so many holidays we’d savor each other’s recipes and tuck a few of our favorite recipes written out on index card into each other’s stockings. When my recipes all feel a little blah, I can email a sister and get some awesome recipe inspiration.

This is what happened the other week while I was Facetiming with a sister-in-law. She was in the middle of making beef stew – a recipe she had gotten from another sister-in-law. It was a gravy-style beef stew, similar to my favorite beef stew recipe, but instead of calling for beer like my recipe did, it called for red wine.


Since I had some stew beef in the freezer and was eager to try a new recipe with it, this was the perfect solution!

The original recipe calls for bouillon cubes, which often include MSG, to which, incidentally, that sister and I are both allergic. If this is the case for you, try making your own beef stock using soup bones and our beef stock recipe or make your own powdered vegetable bouillon cubes.


Serve over potatoes (baked or diced and baked or sauteed) with a side of a roasted green vegetables such as Brussels sprouts.


Beef Stew in Red Wine Gravy
Recipe type: Main Dish
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1½ pounds beef roast cut into 1 inch pieces
  • 1 cup chopped onion
  • 1-2 cloves garlic
  • 2 tablespoons olive oil
  • 1 bouillon cube, 1 tablespoon powdered vegetable bouillon (recipe noted above) or 1 cup beef stock
  • 3 tablespoons cornstarch
  • freshly cracked black pepper
  • 1½ cups dry red wine
  • salt (to taste)
  • Garnish with fresh herbs, if desired
Dutch Oven Instructions:
  1. Preheat oven to 325 degrees.
  2. In a Dutch Oven on a stovetop, add olive oil and turn to medium heat. Brown beef in batches and set aside. Add onion and garlic and deglaze the pan.
  3. Return beef to Dutch Oven. Add stock or bouillon and pepper and stir.
  4. Sprinkle with cornstarch and stir until coated.
  5. Add wine and stir. Transfer Dutch Oven to oven and allow to cook for 3-5 hours.
Crockpot Instructions:
  1. Add beef, onion, garlic and oil to crockpot. Add stock/bouillon and pepper and stir. Sprinkle with cornstarch and stir until coated. Add wine, cover and allow to cook 5-6 hours on high or 10-12 hours on low.



Philly Cheesesteak Baked Potatoes


If you haven’t noticed yet, we’re a little obsessed with Philly Cheesesteaks. Why? Well, obviously they are delicious. What’s better than beef smothered in cheese? Philly Cheesesteaks take it to the next level with hot and/or sweet peppers and sauteed onions and/or peppers. And then there’s those fluffy Amoroso rolls. Or are there? Perhaps the Philly Cheesesteak taste can be achieved without the empty carb of the roll.

Enter: Philly Cheesesteak Baked Potatoes.

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Since I’ve been trying to find ways to cut out “bad” carbohydrates, I’ve started looking for other alternatives. Sure, you may be thinking “but aren’t potatoes a carb too?” Yes, they are, but according to Livestrong.com, they fit the criteria to be considered a “good” carb. That’s because they contain fiber, vitamins and minerals, all of which help prevent your blood sugar from spiking and allow you to feel more sustained fullness.

So last week I made these delicious Philly Cheesesteak baked potatoes. They rocked my world. Why?

Baked potatoes beg for delicious toppings – and sometimes a change from the regular ol’ sour cream, cheddar and chive topping is quite welcome! I used Yukon Gold potatoes too, which achieve a much smoother interior texture than the more dry Russet potato, and the exterior became nicely golden brown.

Plus, the option to use ground beef makes them so much more versatile! I use up my portion of chip steak all too quickly from my Lone Star quarter cow, so I’m always looking for things to do with ground beef!


Philly Cheesesteak Baked Potatoes
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 russet potatoes or large Yukon Gold potatoes
  • 1 pound ground beef or chip steak
  • 1 tsp. oregano
  • 2 medium cooking onions, sliced
  • 1 red bell pepper, sliced
  • 2 tbsp. olive oil, divided
  • [For toppings:]
  • ½ cup hot peppers, such as pepperoncini
  • ½ cup sweet peppers
  • 8 slices Provalone or Mozarella cheese
  • Salt and pepper to taste
  1. Preheat oven to 400 degrees. Poke potatoes all over with a fork. Brush with olive oil and set in a casserole dish. Bake one hour until potatoes skins look nicely golden brown. (You can speed this process up by microwaving them first and then transferring to the oven if time is of the essence).
  2. In a large sauté pan, sautée onions in 1 tbsp. oil until translucent - or even until caramelized, according to your preference. Set aside in a small serving bowl
  3. In the same pan, sautée the peppers with 1 tbsp. oil. Set aside in a small serving bowl. (If you plan to serve the onions and peppers together, you can sautée the peppers once the onions are about half-way cooked).
  4. In the same sautée pan, brown the beef. Set aside in a serving bowl.
  5. Arrange cheese on a plate and put hot and sweet peppers in serving dishes.
  6. Set all ingredients out on table and let everyone build their own baked potato cheesesteak with the toppings of their choice.


If you just can’t get enough of these Philly Cheesesteaks, try our Philly Cheesesteak recipe with portobello mushrooms or our smokey Philly Cheesesteak dip recipe.



Chipotle Chili with Irish Potato Boxties

Chipotle Chili

Traditional chili gets spiced up with a chipotle pepper

There’s something about eating a bowl of chili that has the ability to warm you up, despite what the name of the dish may lead you to believe about its temperature. A few weeks ago I was invited to dinner three times in one week, and all three times the host prepared a delicious dish of chili. Each time it tasted different, and the hosts paired it with unique pairings like rice, crusty French bread, baked potatoes and cornbread.

These hosts got me hungry for chili leftovers, so I decided to make my own pot of chili for my family using new favorite ingredient: a chipotle pepper. Chipotles are smoke-dried chili peppers that add a nice kick and a pleasant smoky flavor to any dish. When using a chipotle pepper, just be sure to dice it finely so that the flavor is evenly distributed throughout your dish.

Chipotle Chili with Boxty 2

Try serving chili with boxties (Irish potato pancakes) to use up leftover mashed potatoes this Thanksgiving!

I also decided to experiment with other sides including baked sweet potatoes and Irish Boxties (potato pancakes), which may come in handy as a way to re-purpose Thanksgiving leftovers. Plus, chili is an easy meal to keep on hand for overnight guests you may have this Thanksgiving. Another one of my favorite ways to serve chili is over cornbread waffles like in this recipe from PinchofYum.com.


Irish Potato Boxty
Prep time: 
Cook time: 
Total time: 
  • 1 cup raw, grated potatoes
  • 1 cup leftover mashed potatoes
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 2 tsp salt
  • 2 eggs, lightly beaten
  • ¼ cup milk
  • Olive oil for frying
  1. Remove excess moisture from the grated potatoes with a tea towel.
  2. Whisk together flour, salt and baking powder.
  3. In a large bowl, combine flour mixture, grated potatoes, mashed potatoes and eggs.
  4. Add enough milk to make a batter (approximately ¼ cup).
  5. Add oil to skillet and heat.
  6. Drop batter onto the pan and allow it to spread out as thinly as possible.
  7. Flip to brown both sides, about 3-5 minutes per side.
Serve with chili or roasted vegetables for a savory dish or with brown sugar or maple syrup for a sweet treat.
Nutrition Information
Serving size: 4 Calories: 375 Fat: 3g Saturated fat: 1g Unsaturated fat: 2g Trans fat: 0g Carbohydrates: 75g Sugar: 3g Sodium: 1260mg Fiber: 5g Protein: 12g Cholesterol: 94mg


Irish Potato Boxties 

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Number of servings: 4


  • 1 cup raw, grated potatoes
  • 1 cup leftover mashed potatoes
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 2 tsp salt
  • 2 eggs, lightly beaten
  • 1/4 cup milk
  • Olive oil for frying


  1. Instructions
  2. Remove excess moisture from the grated potatoes with a tea towel.
  3. Whisk together flour, salt and baking powder.
  4. In a large bowl, combine flour mixture, grated potatoes, mashed potatoes and eggs.
  5. Add enough milk to make a batter (approximately ¼ cup).
  6. Add oil to skillet and heat.
  7. Drop batter onto the pan and allow it to spread out as thinly as possible.
  8. Flip to brown both sides, about 3-5 minutes per side.


Serve with chili or roasted vegetables for a savory dish or with brown sugar or maple syrup for a sweet treat.

The Sloppy Sloppy Joe

Sloppy Joe

Tastes and smells have the ability to conjure up memories from years gone by. For me, the taste of Sloppy Joe makes me reminisce of Saturday afternoons spent with my family as a child. The smell of Sloppy Joe would waft from the crockpot and greet our hungry noses all afternoon as we worked on projects around the house. Every once in a while we could sneak a taste of the Sloppy Joe by dipping a chip into the crockpot when mom wasn’t paying attention.

When dinnertime finally arrived, we’d assemble around the table and devour our Sloppy Joes, hopefully not too sloppily and comment on how my dad’s name was Joe, so he must be the sloppiest eater at the table.

There must have been a time when we were pretty messy eaters, because my mom imposed a rule to help our manners. At each meal, we’d begin with 5 nickels. For each rule of etiquette we broke, we’d have to give up a nickel. At the end of the meal we got to keep whatever was leftover. If we used up all our nickels and still made faux pas, we’d have to dip into our stash from previous nights. I have to give my mom credit for turning a mundane task of improving children’s manners into a fun game with room for extra allowance earning!

So now it’s possible to save yourself the step of cooking Sloppy Joe by purchasing a container of pre-cooked Sloppy Joe from Lone Star Farm beef.  This delicious, slightly sweet and salty ground beef meal in minutes is available at our farm or at the Farmer’s Market at Elverson. Pick up a container this week, and be sure to share this meal around the dinner table with your family!

The Budget-Friendly Ranch Steak

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The affordable Ranch Steak is a lesser-known gem in the steak offerings from Lone Star Farm. This tasty boneless steak is cut from the center of a chuck shoulder with all of the excess fat removed.

I first tried a Ranch Steak on Ernie & Elmina Beiler’s recommendation as one of their best steaks – especially for the budget-conscious shopper. It certainly didn’t disappoint!

Ranch steaks are quite flavorful yet they should be marinaded about 2-3 hours for optimum flavor and tenderness. Any marinade should work well for this recipe, just keep a few simple tips in mind:

  • Don’t over-salt the steak – Lone Star steaks have so much flavor on their own!
  • Don’t over-marinate the steak – 2-3 hours is plenty of time. Otherwise the steak can become too soft.
  • Keep it simple. Only a few spices are needed to draw out the natural flavor in the steak.

Try this simple, flavorful marinade:

  • 1 1/2 cups olive oil
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 1 teaspoon finely chopped fresh thyme leaves
  • juice of one lemon
  • 1 teaspoons freshly ground black pepper
  1. Combine marinade ingredients in a zip-lock bag with steak and marinade 2-3 hours.
  2. Allow the steak to reach room temperature (about 30 minutes) prior to grilling.
  3. Grill on high for a total cooking time of about 10-12 minutes. After 2.5 minutes, rotate the steak 45 degrees to get nice grill marks. In another 2.5 minutes, flip the steak over. Only flip the steak ONCE! After another 2.5 minutes, rotate the steak 45 degrees and cook the final 2.5 minutes.

Gourmet Burgers Are Easier Than You Think!

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What makes a great hamburger? Well, it starts with high quality meat, of course. For crowd-pleasing burgers this Fourth of July, grill some Lone Star patties. And in addition to all-American condiments like ketchup, mustard and pickles, why not serve up some gourmet burgers?

Our 80% lean ground beef makes juicy burgers, but you can simplify your preparations by using our ready-made 4 or 6 ounce patties. All Lone Star beef is vacuum packed and flash frozen to preserve freshness. Pre-made patties should be frozen until grilling time. So, no matter how many guests turn up for dinner, you can stock plenty of patties in the freezer. They’ll be ready when you are.

Crafting gourmet burgers is easier than it sounds. An ordinary hamburger becomes extraordinary when you add a slice of your favorite cheese, savory sauce, a few toppings and a tasty bun. All sauces in the following combinations are available at your local supermarket–or you can mix up your own signature sauce at home.

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When the burgers are cooked to desired doneness, turn the heat off or keep it on low. While you warm the buns on the top rack of the grill, place the cheese on the burgers to melt. Then just put your burger on a bun and add sauce and toppings. Here are a few ideas to get you started—but once you’ve broken out of the ketchup and mustard routine, there’s no limit to the combinations you can try!


Horseradish Cheddar

For each burger:

  • A slice of cheddar cheese
  • A spoonful of creamy horseradish sauce
  • One or two pieces of cooked bacon
  • A sliver of tomato
  • Dill pickle slices
  • Onion or potato roll


Pesto Parmesan

For each burger:

  • A slice of mozzarella cheese
  • A spoonful of pesto sauce
  • A sprinkle of parmesan cheese
  • Sliced olives
  • Spinach
  • Ciabatta bread or Italian roll


Mediterranean Feta

For each burger:

  • A spoonful of hummus
  • A spoonful of feta cheese (sprinkled on hot burger)
  • Sliced olives
  • Green leaf lettuce
  • Sesame roll


Mexican Jack

For each burger:

  • A slice of Pepper Jack cheese
  • A spoonful of salsa
  • Roasted peppers
  • Shredded lettuce
  • Onion roll or Bolillo (crusty Mexican roll)


Cheesy Pizza

For each burger:

  • Mozzarella or mixed Italian cheese
  • A spoonful of Marinara sauce
  • Sauteed mushrooms and onions
  • Sliced black olives
  • Ciabatta bread or Italian roll


Spinach artichoke

For each burger:

  • A slice of Mozzarella cheese
  • Spinach artichoke dip
  • Fried onions
  • Spinach
  • Crusty bread or Italian Roll


Blue Cheese Barbecue

For each burger:

  • A spoonful of zesty barbecue sauce
  • A handful of crumbled blue cheese (sprinkled on hot burger)
  • Sauteed or grilled red onion
  • Garden lettuce
  • Onion or Kaiser roll


Kick Off Summer with Sirloin Steak

steak close up


While reading on my porch last weekend, the familiar aroma of my neighbor’s grill smoke wafted onto the deck and teased my appetite with thoughts of the Lone Star steaks I had in my freezer. Grilling is one of my absolute favorite things about summer. It’s a win-win-win situation: my summer menus are much more simple, the dishes are healthier and the clean up is far easier.

Later that weekend we decided to grill some sirloin steak for the company we had coming over. One Lone Star sirloin steak would have been plenty for 4 people, but I chose to throw on some ranch steaks too just to be sure there was enough. I thawed the steaks and then marinated them in the refrigerator for about 2 hours using my mom’s steak marinade recipe, which I’ll share below. Sirloin steak shouldn’t be marinated much longer than 2-3 hours, otherwise it may become too tender.

Sirlion steak 2

About Marinades: 

Marinades should include some sort of acid like tomato, vinegar or fruit juice to help tenderize the meat. A tasty marinade also adds flavor to the meat as it absorbs the liquid around it. Use an impervious container such as glass, glazed ceramic or stainless steel.

Steak Marinade Recipe:

  • ½ cup olive oil
  • ¼ cup Worcestershire sauce (contains vinegar)
  • 6 Tbsp soy sauce
  • 2 Tbsp minced garlic
  • ¼ cup chopped onion
  • 1 Tbsp pepper
  • 1 Tbsp rosemary
  • 1 Tbsp A-1 steak sauce (contains vinegar and tomato)

Grilling Time:

Total grilling time should be about 8-10 minutes for medium rare steak.

Grill it in 2 minute rotations: rotate at a 45 degree angle after the first 2 minutes, grill another 2 minutes, then flip once. Grill another 2 minutes, rotate 45 degrees and grill a final 2 minutes.

steak grill instagram

Grilling Tips

  • Thaw meat thoroughly in the refrigerator.
  • Most chefs recommend taking the steak out of the refrigerator about 20 minutes before grilling. It will cook more evenly if it’s not ice cold (but keep food safety in mind and don’t ever let it get too warm).
  • Follow the manufacturer’s instructions to allow your grill to reach the proper temperature before grilling.
  • Don’t pierce the steak; this will drain the juices. Use tongs to turn the meat.
  • Turn it only once while grilling. This creates a nice crust. To get nice grill marks, divide the total grilling time by four and rotate 45 degrees before and after flipping the steak or burger.
  • Times listed below are total cooking times.
  • When you think the steak is done, use a quick read thermometer to find the internal temperature. You’ll notice some variation in the internal temperature in the following recipes, depending on the cut of meat.
  • With a little practice, you won’t need a thermometer. You’ll be able to tell doneness just by touching the meat.
  • To preserve the succulence of the steak, let it rest for about five minutes before serving or carving. Or wrap it in foil and let it rest for up to 20 minutes.

Learning to Cook a Top Round Steak 3 Different Ways


Beef Fajitas with Top Round Steak

This month’s featured item is Top Round Steak, a lean cut of meat that can be sold either as a roast or as a steak. The only difference between the roast and the steak is its thickness. A steak is typically 1 1/4 inch thick, whereas a roast would be much thicker. We recommend 3 main ways to prepare this cut:

1. Marinating & Grilling

Top round steaks are very similar to a London Broil and are often sold interchangeably. They are best marinated for four hours to overnight and then grilled. Top Round steaks taste best when they are not cooked beyond medium rare, for a total cooking time of about 10-14 minutes.

2. Slow-Roasting

Top Round steaks and roasts can be slow-roasted to bring out this cut’s tenderness. You can roast the whole steak or cut it into individual portion sizes prior to roasting. To braise the top round, first season and brown the meat in olive oil over medium high heat. After it has browned, add ¼ cup broth or wine (This is for a four-pound roast. Adjust accordingly, particularly if you are using a thinner steak instead of a roast.)  Keep an eye on it and add a little more liquid if needed while it cooks. Simmer the roast for 2-2 ½ hours or until it reaches your desired doneness:

  • Medium Rare – 145 degrees
  • Medium – 160 degrees
  • Medium Well – 160 degrees
  • Well Done – 170 degrees

If oven braising, preheat the oven to 350 while you brown the roast. Pour ¼ cup liquid into the roasting pan, add the meat and cover the pan with a lid or foil. Bake for 2- 2 ½ hours or until it reaches your desired doneness.

In the crockpot, cook 6-8 hours on low. Some cooks use a little liquid and some just season the roast and let it cook in its own juices.

3. Thin-Slicing & Pan-Frying

Top Round steak can also be thinly sliced, seasoned and pan fried. You may want to add a little bit of water to the pan to ensure that the steak has enough moisture. This method works well for fajitas, pepper steak or cheesesteaks.  We recommend trying the following fajita recipe using a top round steak:

Homemade Fajita Seasoning

In a small bowl, combine:

  • 1.5 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/4 tsp salt
  • 1/4 tsp ground red pepper
  • 1/4 tsp ground black pepper
  • 1/8 tsp garlic powder
  • 1/8 tsp. onion powder

Delicious Beef Fajitas

  • 12 oz. top round steak, beef skirt steak or flank steak
  • 4-6 flour tortillas
  • 2 Tbsp. olive oil
  • 1 cup thin strips of red or green sweet pepper (1 medium)
  • 1/2 cup thinly sliced red onion separated into rings (1 medium)
  • 2 tsp. chopped fresh jalapeno pepper
  • 3/4 cup chopped tomato or salsa (1 medium)
  • 1 tablespoon freshly squeezed lime juice

Serve with guacamole, fresh or canned salsa, cheddar cheese, lettuce and sour cream, if desired. Accompany it with freshly sliced pineapple or mango on the side.

1. Use beef while slightly frozen for easier slicing. Trim fat from meat and thinly slice across the grain into bite-size strips. (The thinner the better!) Place meat strips in a deep bowl. Sprinkle with 2 tsp. of fajita season, reserving remaining 1 tsp. Cover and chill 30 minutes.

2. Wrap tortillas slightly in foil. Heat in a 350 degree oven about 10 minutes or until heated through. Meanwhile, in a large skillet, heat 1 Tbsp. of oil over medium-high heat. Add sweet peppers, onion and remaining fajita seasoning. Cook and stir about 3 minutes or until crisp-tender. Remove onion mixture from skillet.

3. Add remaining 1 tablespoon oil and the meat to the skillet. Cook and stir for 2-3 minutes until desired doneness for steak. Drain well. Return onion mixture to skillet. Stir in tomato or salsa. Cook and stir 1 minute or until heated through. Remove skillet from heat; stir in lime juice.

4. To serve, fill warm tortillas with meat mixture. If desired, top meat mixture with guacamole, salsa, cheese and sour cream. Roll up tortillas and enjoy!

If you are on our email list, you’ll get a coupon for $5 off 3 or more Top Round steaks this month. Be sure to sign up on the side column!