The Basics: Top Round Steak

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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.

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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.

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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
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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