Beef Top Round Steak

Store raw steak, tightly wrapped in its original packaging or plastic wrap, in the coldest part of your refrigerator. For longer storage, freeze it.

Marinate top round steak for at least 30 minutes before cooking to help tenderize it and add flavor.

Slice the steak thinly against the grain after cooking to make it more tender.

Consider using it for dishes like stir-fries, fajitas, or London broil, where thin slicing or slow cooking is common.

Roasted root vegetables (carrots, potatoes, parsnips)

Mashed potatoes or cauliflower mash

Sautéed mushrooms and onions

A simple green salad with a vinaigrette

Rice pilaf

Cooking top round steak for too long, which can make it tough and dry.

Slicing the steak with the grain, which results in a chewier texture.

Not resting the steak after cooking, which can cause juices to run out, leaving the steak dry.