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.
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!