As a meat enthusiast, I love to try different cuts of lean meat from time to time, and the top round steak has become my latest favorite.
I like top round steak because it's versatile, and I can use it for different steak recipes like London broil, Bresaola, or Swiss steak.
Today, we look at the top round steak, its nutritional facts, and how to cook it best.
Quick Summary
- Top round steak is the meat taken from the hind legs of a cow.
- The top round steaks are tough cuts of beef because they’re derived from a muscular region.
- Slow cooking methods like braising help to tenderize the top round steak.
What Is a Top Round Steak?
The top round steak is a subprimal beef cut derived from the animal's rump and hind legs around the round primal area. It's termed the "top round round" because this cut is situated above the bottom round part.
Because the beef round is made up of the animal's leg and bottom muscles which are constantly utilized, the top round steak is extremely lean and hard.
And even though it's not as tasty or marbled as other cuts of beef, many people still buy it because it's cheap and economical.
In my opinion, the beef is stronger than other lean steaks like filet mignon. Because the grain of the flesh is already tight and stiff, be careful not to overcook it, or you'll wind up with a chewy piece of meat.
Top round steak is also marketed as:
- Beef round
- Inside round
- Family steaks
I love how versatile the top round steak is; I can transform it into steaks, roast meat, or ground corned beef. I like to serve it with liquid-based recipes like beef stew or beef carnitas.
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3 Ways to Cook Top Round Steak
Here are my three favorite methods of cooking top round steak:
1. Braising
Braising is an excellent low-and-slow cooking method that yields fork-tender meat.
The braising technique involves using a slow cooker for cooking tough beef cuts like top round and flank steak in a delicious sauce of your choosing. You can use beef broth, cooking wine, or water to braise the thick steak.
The constant immersion in a liquid cooked over medium temperature will keep the beef round supple and soft.
2. Broiling
One of the reasons why top round steak is sometimes referred to as the London broil is because it reacts nicely to broiling after being adequately marinated.
Top round steak produces an excellent London broil, which entails marinating a big hunk of top round and then grilling medium rare over high heat.
Once the top round steak has been fully marinated, take it from the bag and lightly blot it dry with a paper towel.
Preheat your broiler to high and set your steaks on the middle shelf. Cook your top-round steak for 6 to 9 minutes per side. Slice against the grain and enjoy with your favorite side dish.
3. Grilling
Set your grill to a high heat setting of 450°F or higher. Once the grill is hot enough, place your steaks and cook for 3 to 4 minutes, flipping only once. Before slicing against the grain, remove the steaks and tent them with foil to rest for 5 to 10 minutes.
It's preferable to marinade your top-round steak before grilling it. Use black balsamic vinegar and Worcestershire sauce to get enough acidity to break down the fibers.
A dash of soy sauce also helps tenderize and open up the grain so it may absorb more of the marinade.
Then, to balance the acidic elements, I combine sugar or honey with any herbs I want to complement the roast beef round.
Top round makes fantastic deli meat (roast ground beef) for sandwiches.
"Top round is equivalent to sirloin steak when braised or roasted at a low temperature and sliced thinly. However, if not cooked properly at low temperatures, it might become chewy."
- Kristy Norton, Chef
Read More: Grilling Tips and Tricks
Top Round Steak Nutritional Profile
This lean roast beef round has the following nutrients per 100g serving size:
- Proteins: Top round steak cut is a protein powerhouse with a 3-ounce serving containing 25g of protein. This is equivalent to 50% of the DV for an adult [1].
- Calories: An 85g serving of medium rare roasted top round steak has 140 g of calories; out of this, 26g is from fat. This calorie count equals 7% of the recommended dietary value (DV).
- Fats: Regarding the fat content, a 3-ounce top round medium rare steak serving has only 1.8g of saturated fat, equivalent to roughly 8% of the DV.
- Minerals: This inexpensive lean cut of steak is also rich in minerals like sodium (65 mg), zinc (4.3 mg), and iron (2.7 mg) per 3-ounce serving size.
FAQs
What Is a Top Round Roast Good for?
A top round roast is good for London broil, Bresaola, Milanesa, and Guinness soup because it adds tactile appeal rather than a robust meaty taste to these dishes.
What Is Another Name for Top Round Steaks?
Another name for top round steaks is inside round or beef round.
Is a Top Round Steak Tender?
No, a top round steak is not tender. Top round steak is taken from the rear leg region of a cow, and this area is muscular and tough.
Reference:
- https://fdc.nal.usda.gov/fdc-app.html#/food-details/171762/nutrients
