Cooking Essentials
The Profile
Top Round Steak
Top Round Steak, also known as London Broil, is a cut located directly above the bottom round. It’s a lean piece of meat that comes from the rump & hind leg region. Since the muscles in this area are used for movement, Top Round Steak is known to be a little tougher than most. Often referred to from the butcher’s counter as London Broil, Top Round Steak should either be cooked very quickly or slow roasted in order to deliver the best texture. Top Round Steak features sound nutritional value with 25 grams of protein & 2.7 milligrams of iron for a 3-ounce serving with approximately 140 calories. Top Round Steak pairs beautifully with a wide range of potato side dishes from Twice Baked Potatoes to Classic Mashed Potatoes. Learn how to cook Top Round Steak in your very own kitchen.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Cook Top Round Steak
Top Round Steak is an economical beef cut that may be enjoyed alone or featured in stir-fry meals. It pairs beautifully with seasonal side dishes featuring rainbow carrots, asparagus & grain-based salads. When choosing a steak, look for an even thickness of the cut so it cooks consistently. Well sharpened knives should also be considered when preparing & serving steaks. Look to The Basics: How To Sharpen Knives for valuable information regarding the topic & invest in a set of steak knives to make serving effortless.
The Technique
Broiling Top Round Steak is a quick & simple way to prepare this cut hence the secondary term, London Broil. Several criteria should be followed when cooking any beef steak. First & foremost, you want the steak to have a tender texture. Top Round Steak is a bit tougher than many other cuts so marinating it up to 24 hours before cooking will produce a better result. Next, always remove Top Round Steak from the refrigerator at least 30 minutes before you plan to cook it. The desired degree of doneness must also be decided upon. Approximately 6 minutes of cooking on each side when broiling is the chosen method with a 1 3/4-inch thickness will generally produce a medium-rare result. Be certain to lower the oven rack so that the steak on the pan is several inches below the flame when broiling.
The Tune
“On The Sunny Side Of The Street” Billie Holiday
httpa://www.youtube.com/watch?v=cr73nqSBHTo
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