Marinated Top Round Steak
Marinated Top Round Steak is a flavorful dish that brings out the best in this lean cut of meat. This recipe is simple to prepare and perfect for grilling or broiling.
Why Make Marinated Top Round Steak
Making Marinated Top Round Steak is a great way to enjoy a delicious meal without spending hours in the kitchen. The marinade adds plenty of flavor, making the steak tender and juicy. It is perfect for a casual family dinner or a get-together with friends.
How to Make Marinated Top Round Steak
Follow these easy steps to create the perfect Marinated Top Round Steak.
Ingredients:
- Top round steak
- Soy sauce
- Olive oil
- Garlic (minced)
- Lemon juice
- Black pepper
- Onion powder
Directions:
- In a bowl, combine soy sauce, olive oil, minced garlic, lemon juice, black pepper, and onion powder to create the marinade.
- Place the top round steak in a resealable bag or shallow dish, and pour the marinade over it.
- Seal the bag or cover the dish, and refrigerate for at least 3 hours, preferably overnight.
- Preheat the grill or broiler to high heat.
- Remove the steak from the marinade and discard the marinade.
- Grill or broil the steak for about 5-7 minutes per side, or until it reaches your desired level of doneness.
- Let the steak rest for a few minutes before slicing and serving.
How to Serve Marinated Top Round Steak
Serve your Marinated Top Round Steak with side dishes like grilled vegetables, mashed potatoes, or a fresh salad. You can also slice it thin and use it in sandwiches or wraps.
How to Store Marinated Top Round Steak
If you have leftover steak, store it in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn.
Tips to Make Marinated Top Round Steak
- Choose high-quality top round steak for the best flavor.
- Allow the steak to marinate longer if possible; overnight works great!
- Ensure your grill or broiler is hot before cooking for a nice sear.
- Let the steak rest after grilling for juicier slices.
Variation
You can try different marinades by adding herbs like rosemary or thyme for a unique flavor. Experimenting with spices can also add a fun twist to the dish.
FAQs
1. How long should I marinate the steak?
For the best flavor, marinate the steak for at least 3 hours, but overnight is recommended.
2. Can I use another cut of steak?
Yes, you can use other cuts like flank steak or sirloin, but adjust the cooking time accordingly.
3. Where can I buy good quality steak?
You can find quality steak at your local butcher or grocery store. For convenience, buy it here.
Enjoy your delicious Marinated Top Round Steak! It’s sure to be a hit at your next meal.
Lemon Chicken and Rice Soup
Ingredients
For the Soup
- 2–3 tbsp olive oil For sautéing
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 ½ cups uncooked arborio rice Can substitute other rice
- 8 cups chicken broth or bone broth For a vegetarian option, use vegetable broth
- 1 tsp fresh thyme leaves
- 1 tsp dried oregano
- ½ cup fresh lemon juice
- 2 lemons zest from
- 2 whole eggs
- 2 egg yolks
- ¾ lb cooked, shredded boneless, skinless chicken breast Use day-old cooked chicken for best flavor
- ½ tsp sea salt Adjust to taste
- ½ tsp ground black pepper Adjust to taste
For Garnishing
- Chopped parsley
- Aleppo pepper (optional) For extra flavor
- Fresh or dried dill For garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté 6–7 minutes until translucent.
- Stir in garlic and cook for an additional 1–2 minutes.
Cooking the Base
- Add uncooked rice, chicken broth, thyme, and oregano. Stir, reduce heat to low, cover, and simmer for 20–25 minutes until rice is tender.
Preparing the Lemon-Egg Mixture
- In a bowl, whisk eggs, egg yolks, lemon zest, and lemon juice until smooth. Set aside.
Tempering the Egg Mixture
- Slowly ladle about 1 ¾ cups of hot soup into the egg mixture, a few tablespoons at a time, whisking constantly to avoid curdling.
Blending and Combining
- Blend the tempered egg mixture until smooth, then pour back into the pot with the remaining soup, stirring to combine.
Adding the Chicken
- Stir in the shredded chicken, season with salt and pepper, and heat a few more minutes without boiling.
Serving and Garnishing
- Ladle into bowls and top with parsley, dill, and a sprinkle of Aleppo pepper if desired.
