Tangy Lime Grilled Top Round Steak
This is a fun and easy recipe from the Beef Council that takes an inexpensive top round steak and dresses it up with a tangy lime sauce for extra flavor. We use a top round steak for this recipe, but it also works with a flank steak or a top butt steak. If you want, you can spice this recipe up by adding a touch of cayenne pepper. Let us know if you made any modifications to the recipe and what you think of it in the comments below!
Combine lime juice, brown sugar, vegetable oil and Worcestershire in a small bowl. Whisk together. Pour into a large sealable plastic bag and add steak to the marinade. Work marinade into meat until all surfaces of the steak are covered. Click here to read why we don’t marinate longer!
Remove steak from marinade and discard marinade. Sprinkle the chopped garlic evenly on the outside of the steak and season lightly with salt and pepper.
Place steak on a grill heated to medium heat. Grill for 6 minutes per side, flipping only once. The steak should reach 145°F internal temperature for a medium doneness. Do not overcook!
Once done grilling, remove from the grill and let rest for 5 minutes before slicing. Slice into thin strips, cutting against the grain of the meat.
Serve with Mexican rice or roasted potatoes and fresh vegetables and enjoy!
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While it's not quite en vogue, Merlot produces phenomonal red wines that have ripe red fruit flavors plus tannin and structure. Plus, they're usually more affordable than similar quality Cabernet!
- Bordeaux, France
- Napa, California
- Columbia Valley, Washington
Pairs great with:
- Merlot is a versatile partner for pork, beef or lamb, especially when it's grilled