Marinated Top Round Steak

Sliced Grilled Steak
Sliced Grilled Steak. Diana Rattray
  • 21 mins
  • Prep: 5 mins,
  • Cook: 16 mins
  • Yield: Serves 4
Ratings (30)

These marinated top round steaks can be cooked on the grill or under the broiler, or use a stovetop or electric grill for the steaks. The steaks should marinate in the refrigerator for at least 4 hours. I marinate in a sealed plastic food storage bag, but any nonreactive container or bowl may be used. Turn the steaks frequently to keep them coated.

Top round is a lean and flavorful cut and is also easy on the budget. It's best when marinated and cooked to medium-rare (145 F). Serve the steak sliced thinly against the grain. You may substitute flank steak, London broil, or round steak for top round steaks. 

Related: Broiled Top Round Steak

What You'll Need

  • 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 or 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, or to taste
  • 1 1/2 to 2 pounds top round steak

How to Make It

  1. Combine the oil, vinegar, soy sauce, Worcestershire, ketchup, mustard, garlic, pepper, oregano, and crushed red pepper flakes.
  2. Put the steak in a large food storage bag or nonreactive container; pour the marinade over the steak. Turn to coat the steak, seal the bag, and refrigerate for 4 to 8 hours. If the steak isn't completely coated with the marinade, turn it frequently.

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 thickness.

    How to Grill the Steak

    1. Grill over medium coals for about 5 to 10 minutes on each side or until the steak is done as desired. 

    Beef Doneness

    • Rare: 120° F - 125° F (48.9° C to 51.6° C)
    • Medium-rare: 130° F - 135° F (54.4° C to 57.2° C)
    • Medium: 140° F - 145° F (60° C to 62.8 °C)
    • Medium-well: 150° F - 155° F (65.5° C to 68.3° C)
    • Well done: 160° F (71.1 °C) and above

    Note: According to foodsafety.gov,145 F is the minimum safe temperature for beef, pork, and lamb. 

    Serves 4.