Cut from the rear round flank of the cow, the beef top round steak is a lean, flavourful cut of beef with little to no waste. Normally cut at a thickness of about 3/4 inch, top round steak is considered to be thick at 1 1/2 inches and requires a specific cooking time. Most experts recommend marinating this particular cut of beef at least 24 hours before cooking to tenderise the meat; cuts from the hind quarters can prove to be a tad tough. Extra thickness in a top round steak nearly triples the cooking time from a normal cut.
Marinate your top round steak for extra tenderness in the refrigerator for about 24 hours before you cook it. If you don't want to buy a pre-prepared marinade from the store, combine 1/2 cup of Italian dressing, 1/4 cup lime juice, 1/8 cup lemon juice with 1 tbsp honey to marinate the steak overnight. The acidity of the citrus juices will tenderise the steak.
Pat your steak dry with a paper towel to promote browning. A steak that has been dried will brown quicker and seal in the juices for the duration of the cooking time.
Start your outdoor charcoal grill and allow the charcoal to be coated with ash. Place the top round steak on the grill for 25 minutes, turning occasionally.
Add a few extra minutes to each side for additional doneness. You may want to cut off a small test section of the steak to check for doneness; 25 minutes is considered the minimum and produces a medium-rare steak.
Marinate your steak as you see fit. You can use the Italian-citrus marinade for broiling as well. Pat your steak dry to increase its ability to brown.
Cover the bottom of your grill pan with aluminium foil for easy clean up as well as the broiler's rack. Place the steak on the rack.
Cook the steak 3 to 4 inches away from the grill for 27 to 29 minutes. This will achieve a medium-rare doneness.
Baste your steaks with the marinade for extra flavour.