Top Round Steak is an under appreciated cut of meat. The round is a sub primal cut from the leg of the beef. While it is one of the most flavorful and robust cuts, it is not known for its tenderness. Generally, that tenderness can be achieved with any slow cooking method. Since so many of us are looking to cut down our prep and cook time, we’ve simplified this cut by having our butcher mechanically tenderize these top round steaks. They’re lean, thin cut, and ideal for marinating and cooking quickly. Tenderized Top Round, or Cubed Steak, is the traditional cut for chicken fried steak or steak fingers. It’s a perfect substitute for flank or skirt steak, or any other cut you’d marinate and grill or sear for tacos or stir fry.
Tacos are usually our go to option for dinner on a whim. When everyone pitches in, we’re seated at the table and passing the toppings in 30 minutes or less.
Quick Steak Tacos
1 Beef Tenderized Top Round Steak (about 1 – 1.5 pounds)
For the Marinade combine:
1/4 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon vinegar
1 tablespoon cumin
1 tablespoon chili powder
3 large cloves garlic, crushed
salt and pepper
Mix the marinade well and completely coat the meat. Marinate top round steak for 1 to 24 hours. The longer you marinate, the tastier and more tender your steak will be. For grilling, it’s easier to leave the steak whole. For skillet searing it’s easier to slice the meat prior to marinating.
Remove steak from marinade and gently pat dry. Grill, skillet sear, or broil your steak 2-5 minutes per side for medium rare to well done.
Serve with warm corn or flour tortillas. The more toppings the better! Our favorites include various salsas, guacamole or diced avocado, shredded cheeses, queso fresco, sour cream, onions, jalapenos, tomatoes, micrgreens, lettuce, radishes, shredded cabbage and pickled onions or carrots. Bonus points for overstuffing your tacos!
Enjoy,
Brenna
1 Comment
This recipe was delicious, thank you!