20 Savory Top Round Steak Recipes for Every Occasion

Kickstart your culinary adventure with our roundup of 20 Savory Top Round Steak Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, craving some hearty comfort food, or planning a special seasonal feast, we’ve got a steak recipe that’ll hit the spot. Dive in to discover mouthwatering dishes that promise to delight your taste buds and impress your dinner guests. Let’s get cooking!

Garlic Butter Herb Top Round Steak

Oh boy, do we have a treat for you today! Imagine sinking your teeth into a juicy, flavor-packed top round steak that’s been lovingly caressed with garlic butter and a symphony of herbs. It’s the kind of dish that makes you want to do a little happy dance in your kitchen.

Ingredients

• 1.5 lbs top round steak (because size matters)
• 4 tbsp unsalted butter (the more, the merrier)
• 3 garlic cloves, minced (for that punchy love)
• A couple of sprigs of fresh rosemary and thyme (because dried herbs are so last season)
• A splash of olive oil (to keep things slick)
• Salt and freshly ground black pepper (to make it pop)

Instructions

1. Let your steak sit out for about 20 minutes to come to room temperature – this ensures even cooking.
2. Heat a splash of olive oil in a skillet over medium-high heat until it’s shimmering like a disco ball.
3. Season both sides of your steak generously with salt and pepper – don’t be shy, it’s the flavor foundation.
4. Sear the steak for 4-5 minutes per side for a perfect medium-rare, or until it’s got a crust that would make a sailor proud.
5. Lower the heat to medium and toss in the butter, garlic, and herbs. Baste the steak with this golden goodness for about a minute, flipping once, because every side deserves love.
6. Remove the steak from the skillet and let it rest for 5 minutes – patience is a virtue, especially with steak.

This Garlic Butter Herb Top Round Steak is a masterpiece of juicy tenderness with a crust that’s music to your mouth. Serve it sliced over a bed of creamy mashed potatoes or alongside a crisp salad for a meal that’s anything but ordinary.

Slow Cooker Top Round Steak with Mushrooms

Today’s the day we ditch the fancy and embrace the fabulously easy with a dish that’ll have your slow cooker doing all the heavy lifting. Think tender top round steak lounging in a bath of mushrooms and gravy—comfort food at its laziest (and most delicious).

Ingredients

• 2 lbs of top round steak, because we’re not messing around
• A couple of cups of sliced mushrooms, for that earthy vibe
• A splash of beef broth, about 1 cup, to keep things juicy
• A generous glug of Worcestershire sauce, let’s say 2 tbsp, for a punch of flavor
• 1 tbsp of garlic powder, because garlic is life
• A pinch of salt and pepper, to pretend we’re being healthy
• 2 tbsp of cornstarch mixed with 2 tbsp of water, for that gravy magic

Instructions

1. First, show that steak who’s boss by cutting it into 4-6 pieces. This isn’t a suggestion; it’s a necessity for even cooking.
2. Toss the steak, mushrooms, beef broth, Worcestershire sauce, garlic powder, salt, and pepper into your slow cooker. Stir it like you mean it.
3. Set your slow cooker to low and let it work its magic for 6-8 hours. Tip: If you’re impatient, high for 3-4 hours works, but low and slow is the way to go.
4. Once the steak is fork-tender, mix the cornstarch and water in a small bowl. Stir this into the slow cooker to thicken the gravy. Tip: Do this with the slow cooker on high for 10 minutes to activate the cornstarch properly.
5. Give it a final stir, then let it sit for a few minutes to thicken up. Tip: If the gravy’s too thick, a little more beef broth will loosen it up.

Velvety steak meets earthy mushrooms in a gravy that’s begging to be poured over mashed potatoes or sopped up with crusty bread. Serve it up and watch the compliments roll in—no need to mention how little effort it took.

Grilled Top Round Steak with Chimichurri Sauce

Ready to turn your grill into a stage for the most show-stopping steak of the summer? Let’s dive into a dish that’s all about bold flavors and even bolder grill marks.

Ingredients

• 1.5 lbs of top round steak (because size does matter)
• A generous glug of olive oil (about 2 tbsp)
• A couple of garlic cloves, minced (no vampires here)
• A handful of fresh parsley, chopped (for that green goodness)
• A splash of red wine vinegar (2 tbsp, to be precise)
• A pinch of red pepper flakes (for a little kick)
• Salt and pepper (the dynamic duo of seasoning)

Instructions

1. Fire up your grill to a medium-high heat (around 400°F) because we’re not just warming up, we’re cooking.
2. Rub the steak with olive oil, then season both sides with salt and pepper like you’re seasoning the heck out of it.
3. Place the steak on the grill and cook for about 6 minutes per side for medium-rare, or until it’s got those Instagram-worthy grill marks.
4. While the steak is doing its thing, mix together the minced garlic, chopped parsley, red wine vinegar, a splash of olive oil, and red pepper flakes in a bowl to make the chimichurri sauce. Stir it like you mean it.
5. Once the steak is cooked to your liking, let it rest for 5 minutes. This isn’t a nap; it’s letting the juices redistribute so every bite is perfect.
6. Slice the steak against the grain (this is crucial for tenderness), then drizzle or dunk in that vibrant chimichurri sauce.

Every bite of this grilled top round steak is a juicy, flavorful journey, with the chimichurri adding a fresh, herby zing that’ll make your taste buds dance. Serve it up with a side of grilled veggies or atop a salad for a meal that’s as versatile as it is delicious.

Top Round Steak Stir-Fry with Vegetables

Mmm, who knew a humble top round steak could transform into a weeknight superhero? This stir-fry is your ticket to a veggie-packed, flavor-exploding dinner that’ll have everyone at the table fighting for the last bite.

Ingredients

• 1 lb top round steak, sliced thin as your patience allows
• A couple of tablespoons of olive oil, because we’re fancy like that
• 2 cups of mixed bell peppers, sliced into strips – rainbow colors for the win
• 1 cup of broccoli florets, because we’re adults (sort of)
• A splash of soy sauce, for that umami magic
• 1 tablespoon of minced garlic, or more if you’re not planning any kisses
• A pinch of red pepper flakes, to wake up your taste buds

Instructions

1. Heat a large skillet or wok over medium-high heat and add the olive oil. Wait until it’s shimmering like a disco ball – that’s your cue.
2. Toss in the steak slices and stir-fry for about 3 minutes, or until they’re just shy of being done. Tip: Don’t overcrowd the pan, or you’ll steam instead of sear.
3. Add the garlic and red pepper flakes, stirring for 30 seconds until fragrant. Your kitchen should smell amazing right about now.
4. Throw in the bell peppers and broccoli, stir-frying for another 4 minutes. Tip: Keep the veggies crisp-tender for that perfect crunch.
5. Drizzle in the soy sauce, tossing everything together for a final minute. Tip: Taste and adjust the seasoning, but remember, the soy sauce is already salty.

Boom! You’ve just made a stir-fry that’s bursting with juicy steak and crisp veggies, all coated in a savory, slightly spicy sauce. Serve it over a heap of steaming rice or noodles, or go rogue and wrap it in lettuce leaves for a low-carb twist.

Marinated Top Round Steak Kabobs

Now, let’s talk about turning that tough top round into tender, flavor-packed kabobs that’ll have your taste buds doing backflips. With a marinade that’s basically a spa day for your steak, these kabobs are the summer grill hero you didn’t know you needed.

Ingredients

• 1.5 lbs top round steak, cut into 1.5-inch cubes – because size matters here
• A generous glug of olive oil – about 1/4 cup
• A couple of garlic cloves, minced – no vampires tonight
• A splash of soy sauce – 2 tbsp to be exact
• A squeeze of lemon juice – about 1 tbsp for that zesty kick
• A pinch of salt and a crack of black pepper – to wake up those flavors
• 1 tsp smoked paprika – for that smoky whisper
• Wooden or metal skewers – your kabob’s best friend

Instructions

1. In a bowl, whisk together the olive oil, minced garlic, soy sauce, lemon juice, salt, pepper, and smoked paprika. This is your steak’s ticket to flavor town.
2. Add the steak cubes to the marinade, making sure each piece gets a good coat. Cover and let it chill in the fridge for at least 2 hours, or overnight if you’re planning ahead. Tip: The longer it marinates, the happier your steak.
3. If you’re using wooden skewers, soak them in water for 30 minutes before grilling to prevent a kabob catastrophe (aka burning).
4. Fire up your grill to medium-high heat, about 400°F. You want it hot enough to sear but not incinerate.
5. Thread the marinated steak onto the skewers, leaving a little space between each piece for even cooking. Tip: Don’t overcrowd the skewers, or you’ll end up steaming instead of grilling.
6. Grill the kabobs for about 3-4 minutes per side for medium-rare, or until they’ve got those gorgeous grill marks. Tip: Resist the urge to poke and prod; let the grill do its magic.
7. Let the kabobs rest for a couple of minutes off the grill. This lets the juices redistribute, making every bite as juicy as the last.

Every bite of these kabobs is a tender, juicy, flavor explosion with just the right amount of smoky char. Serve them over a bed of fluffy rice or with a side of grilled veggies for a meal that’s anything but basic.

Top Round Steak and Potato Hash

Mornin’ sunshine! Or whatever time it is when you’re reading this—because let’s be real, Top Round Steak and Potato Hash is a meal that doesn’t care about the clock. It’s hearty, it’s flavorful, and it’s here to make your taste buds do a happy dance.

Ingredients

• 1 lb top round steak, cut into bite-sized pieces (because nobody has time to wrestle with their food)
• A couple of russet potatoes, diced (keep the skins on for that extra rustic charm)
• 1 onion, chopped (tears are optional but likely)
• A splash of olive oil (or enough to coat your pan like a good non-stick spray commercial)
• Salt and pepper (the dynamic duo of seasoning)
• A pinch of smoked paprika (for that ‘I know what I’m doing’ vibe)
• 2 cloves of garlic, minced (because garlic is life)

Instructions

1. Heat a large skillet over medium-high heat and add that splash of olive oil. Wait until it’s shimmering like a disco ball—that’s your cue.
2. Toss in the steak pieces and let them sear for about 3 minutes per side. You’re looking for a nice brown crust, not a gray sad steak.
3. Add the onions and garlic to the pan, stirring like you’re mixing a potion. Cook until the onions are translucent, about 2 minutes.
4. Throw in the diced potatoes and smoked paprika. Stir everything together like you’re the conductor of a flavor orchestra.
5. Cover the skillet and let it cook for about 10 minutes, stirring occasionally. This is when the magic happens—the potatoes get tender, and the flavors marry.
6. Season with salt and pepper to taste (okay, fine, I broke my own rule, but this is the one exception).
7. Uncover and let it cook for another 5 minutes to crisp up those potatoes. Because crispy equals delicious.

Zesty, hearty, and unapologetically bold, this hash is a texture lover’s dream—crispy potatoes, tender steak, and just the right amount of bite from the onions. Serve it up with a fried egg on top for breakfast, or go rogue and stuff it into a tortilla for a hash taco situation. Yes, that’s a thing now.

Pan-Seared Top Round Steak with Red Wine Reduction

Howdy, steak lovers! If you’re ready to turn an ordinary evening into a gourmet adventure without leaving your kitchen, this pan-seared top round steak with a luxurious red wine reduction is your golden ticket. It’s simple enough for a weeknight but fancy enough to impress your foodie friends—or at least your cat, who will definitely be judging you from the counter.

Ingredients

• 1 top round steak (about 1.5 inches thick)
• A couple of tablespoons of olive oil
• A generous pinch of salt and freshly ground black pepper
• A splash of red wine (about 1/2 cup, but who’s measuring?)
• A pat of butter (because everything’s better with butter)
• A clove of garlic, minced (or two if you’re feeling bold)
• A sprig of fresh thyme (or a dash of dried if that’s what’s in your pantry)

Instructions

1. Take your steak out of the fridge about 20 minutes before cooking to let it come to room temperature—this ensures even cooking.
2. Heat a heavy skillet (cast iron is your best friend here) over medium-high heat until it’s screaming hot. Add the olive oil and swirl to coat.
3. Season the steak generously with salt and pepper on both sides. Place it in the skillet and resist the urge to poke it. Let it sear undisturbed for about 4 minutes to get a beautiful crust.
4. Flip the steak and cook for another 4 minutes for medium-rare. If you’re aiming for a different doneness, adjust the time accordingly (but remember, top round is best enjoyed medium-rare to medium).
5. Remove the steak from the skillet and let it rest on a plate. Tent it with foil to keep it warm.
6. In the same skillet, lower the heat to medium and add the minced garlic and thyme. Sauté for about 30 seconds until fragrant—don’t let the garlic burn!
7. Pour in the red wine, scraping up all those delicious browned bits from the bottom of the pan. Let it simmer and reduce by half, about 3-4 minutes.
8. Stir in the butter until the sauce is glossy and slightly thickened. Taste and adjust seasoning if needed.
9. Slice the steak against the grain (this is crucial for tenderness) and drizzle with the red wine reduction.

Marvel at your masterpiece! The steak is juicy and flavorful, with a crust that’s just begging to be devoured, while the red wine reduction adds a rich, slightly tangy contrast. Serve it over a bed of creamy mashed potatoes or alongside some roasted veggies for a meal that’s sure to steal the spotlight.

Top Round Steak Tacos with Avocado Salsa

Now, let’s taco ’bout a dish that’s sure to spice up your dinner routine—top round steak tacos with avocado salsa. It’s the perfect combo of hearty and fresh, with a kick that’ll make your taste buds dance.

Ingredients

• 1 lb top round steak, sliced thin as your patience on a Monday morning
• A couple of tablespoons of olive oil, because we’re fancy like that
• A splash of lime juice, for that zesty zing
• 2 cloves of garlic, minced (or more, we don’t judge)
• A pinch of salt and pepper, to keep things interesting
• 1 avocado, diced, because creaminess is next to godliness
• A handful of cherry tomatoes, halved, for a pop of color
• A sprinkle of cilantro, if you’re into that kind of thing
• 4 small tortillas, warmed, because nobody likes a cold taco

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil. Let it get hot enough that a drop of water sizzles—science!
2. Add the sliced steak to the skillet, spreading it out so each piece gets its moment in the sun. Cook for about 3 minutes per side, or until it’s browned and just a tad pink in the middle for perfection.
3. While the steak is cooking, squeeze that lime juice over it and sprinkle with the minced garlic, salt, and pepper. Flip the steak to make sure it’s living its best, flavorful life.
4. In a bowl, gently mix the diced avocado, halved cherry tomatoes, and cilantro. This is your salsa, so treat it with love—no smushing the avocado!
5. Once the steak is done, let it rest for a couple of minutes. This is the hardest part, but patience is a virtue, especially when it comes to juicy meat.
6. Warm your tortillas in a dry skillet for about 30 seconds on each side, or until they’re soft and pliable. Nobody wants a taco that cracks under pressure.
7. Slice the steak against the grain into bite-sized pieces—this is the secret to tender tacos.
8. Assemble your tacos by placing the steak on the tortillas and topping with the avocado salsa. Feel free to go wild with the toppings; it’s your taco party.

Kick back and enjoy the symphony of flavors—the rich, savory steak paired with the fresh, creamy avocado salsa is a match made in taco heaven. Serve these bad boys with an extra lime wedge on the side for those who like it tart, and watch them disappear faster than your resolve to eat just one.

Balsamic Glazed Top Round Steak

Let’s face it, we’ve all been there—staring into the fridge, hoping for a culinary miracle. Well, today’s your lucky day because this balsamic glazed top round steak is about to become your weeknight hero.

Ingredients

• 1 top round steak (about 1.5 lbs)
• A generous glug of olive oil
• A couple of garlic cloves, minced
• A splash of balsamic vinegar
• A dollop of honey
• A pinch of salt and pepper
• A sprinkle of fresh rosemary

Instructions

1. Preheat your oven to 375°F because we’re getting this party started.
2. Heat a glug of olive oil in a skillet over medium-high heat. When it’s shimmering, it’s showtime.
3. Season your steak with salt and pepper like you’re the judge of a flavor contest.
4. Sear the steak for 3-4 minutes on each side until it’s got a crust that would make a pirate jealous.
5. Remove the steak and toss in the minced garlic, cooking until it’s golden and fragrant—about 30 seconds.
6. Pour in the balsamic vinegar and honey, stirring to combine. Let it simmer until it thickens slightly, about 2 minutes.
7. Return the steak to the skillet, spooning the glaze over it like it’s getting a spa treatment.
8. Transfer the skillet to the oven and roast for 10 minutes for medium-rare, or until it reaches your desired doneness.
9. Let the steak rest for 5 minutes before slicing—patience is a virtue, especially with juicy steak.
10. Sprinkle with fresh rosemary because we eat with our eyes first.

Here’s the deal: this steak comes out tender with a sweet and tangy glaze that’s downright addictive. Serve it sliced over a bed of creamy mashed potatoes or alongside some roasted veggies for a meal that’ll have everyone asking for seconds.

Top Round Steak Sandwich with Caramelized Onions

Oh boy, are you in for a treat with this mouthwatering masterpiece that’s about to rock your sandwich world. Imagine tender top round steak meeting sweet, buttery caramelized onions, all hugged by your favorite bread – it’s a match made in flavor heaven!

Ingredients

• 1 lb top round steak, because we’re fancy but not too fancy
• A couple of large onions, because caramelized onions are life
• 2 tbsp butter, for that golden, buttery goodness
• A splash of olive oil, to keep things slick
• 1 tbsp balsamic vinegar, for a little tangy twist
• Salt and pepper, because seasoning is key
• 4 slices of your favorite bread, toasted to perfection

Instructions

1. Heat a splash of olive oil in a pan over medium heat. Toss in your sliced onions and let them get cozy.
2. After about 5 minutes, when the onions start to soften, add a pinch of salt to help them sweat it out.
3. Lower the heat to medium-low and let the onions caramelize slowly, stirring occasionally. This is where patience pays off – about 30 minutes should do the trick.
4. While the onions are doing their thing, season your steak with salt and pepper on both sides. Pro tip: Let the steak sit at room temperature for about 20 minutes before cooking for even doneness.
5. Heat another pan over high heat. Once it’s screaming hot, add your steak. Cook for about 4 minutes per side for medium-rare, or adjust to your liking.
6. Let the steak rest for 5 minutes before slicing against the grain. This keeps it juicy and tender.
7. Back to the onions – stir in the balsamic vinegar and butter during the last 5 minutes of cooking for extra richness.
8. Toast your bread slices because no one likes a soggy sandwich.
9. Assemble your sandwich: layer the steak slices and a generous heap of caramelized onions between the toasted bread slices.

Crunch into this beauty and let the flavors dance. The tender steak paired with the sweet, buttery onions is a combo that’ll have you coming back for seconds. Serve it up with a side of crispy fries or a simple salad for the ultimate meal.

Beef and Broccoli Top Round Stir-Fry

Gosh, do we have a treat for you today! Imagine tender slices of top round beef dancing in a sizzling wok with crisp, vibrant broccoli, all coated in a sauce that’s the perfect balance of savory and sweet. This isn’t just any stir-fry—it’s a weeknight hero ready in the time it takes to watch your favorite sitcom.

Ingredients

• 1 pound top round beef, sliced thinner than your patience on a Monday morning
• 3 cups broccoli florets, because we’re adults who eat our greens
• 2 tablespoons soy sauce, the salty backbone of our dish
• 1 tablespoon oyster sauce, for that umami oomph
• 1 tablespoon brown sugar, to sweeten the deal
• 2 cloves garlic, minced finer than your last paycheck
• A splash of vegetable oil, for the wok
• A couple of red pepper flakes, if you like it hot

Instructions

1. Heat your wok or large skillet over high heat until it’s hotter than your last summer fling, about 2 minutes.
2. Add a splash of vegetable oil and swirl to coat. Toss in the beef slices, spreading them out like they’re sunbathing. Cook for 2 minutes without stirring to get a nice sear, then flip and cook for another 2 minutes. Remove the beef and set aside—don’t worry, you’ll reunite soon.
3. In the same wok, add another splash of oil if needed, then the garlic and red pepper flakes. Stir for 30 seconds until fragrant, like your favorite candle but edible.
4. Throw in the broccoli florets and stir-fry for 3 minutes. They should be bright green and slightly tender but still have a crunch—think al dente pasta but for veggies.
5. Return the beef to the wok, then add the soy sauce, oyster sauce, and brown sugar. Stir everything together like you’re mixing the best playlist ever, cooking for another 2 minutes until the sauce coats everything beautifully.
6. Serve immediately over a bed of steamed rice or noodles, because carbs are life. The beef should be juicy, the broccoli crisp-tender, and the sauce clingy in all the right ways. Leftovers? Ha, as if.

Look at you, stir-fry superstar! This dish is a symphony of textures and flavors, with the beef playing the rich, savory notes and the broccoli bringing the fresh, crunchy harmony. Serve it up with a sprinkle of sesame seeds for a nutty finish, or go wild with a side of kimchi for an extra kick. Either way, you’re in for a treat that’ll have you coming back for seconds before you’ve even finished your first bite.

Top Round Steak Fajitas with Peppers and Onions

Today’s the day we ditch the dinner dilemma with a dish that’s as fun to make as it is to devour. Think sizzling, savory, and seriously simple—your taste buds are in for a treat!

Ingredients

• 1.5 lbs of top round steak, sliced thin because nobody likes chewing forever
• A couple of bell peppers (any color, but red and green make it look like Christmas in a pan)
• 1 large onion, because what’s a fajita without a little cry session?
• A splash of olive oil (about 2 tbsp, but who’s measuring?)
• 2 cloves of garlic, minced (or more, we’re not judging)
• A generous sprinkle of fajita seasoning (about 2 tbsp, or enough to make it rain flavor)
• A squeeze of lime juice (because zesty is the new sexy)
• A handful of fresh cilantro, chopped (for that fresh-out-the-garden vibe)
• 8 flour tortillas, warmed (cold tortillas are a crime against humanity)

Instructions

1. Heat a large skillet over medium-high heat and add that splash of olive oil. Wait until it’s shimmering like a disco ball—about 1 minute.
2. Toss in the steak slices and let them get a nice sear, about 2 minutes per side. No stirring yet—let those juices lock in!
3. Add the garlic, peppers, and onion to the party. Stir everything together like you’re mixing a killer playlist.
4. Sprinkle the fajita seasoning over everything. Stir again to make sure every bite is packed with flavor.
5. Cook for another 5-7 minutes, until the veggies are just tender but still have a bit of crunch. Nobody likes a mushy pepper.
6. Hit it with a squeeze of lime juice and toss in the cilantro. Give it one final stir to combine all those bright flavors.
7. Serve immediately on warmed tortillas, because timing is everything.

Now, let’s talk texture: tender steak, crisp-tender veggies, and a tortilla that’s just the right side of chewy. Flavor? Bold, zesty, and with just enough kick to keep things interesting. Try stacking these bad boys high with extra cilantro and a dollop of sour cream for a fajita tower that’ll impress even the pickiest eaters.

Smoky Top Round Steak with Coffee Rub

Prepare to have your taste buds do a happy dance with this smoky top round steak that’s got more kick than a caffeinated kangaroo. We’re talking a coffee rub that’ll wake up your palate faster than your morning alarm.

Ingredients

• 1 top round steak (about 1.5 inches thick)
• 2 tbsp of your favorite ground coffee (the darker, the better)
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• A couple of dashes of salt
• A splash of olive oil

Instructions

1. Preheat your grill or skillet to a medium-high heat of about 400°F. You want it hot enough to sear but not so hot that your steak turns into charcoal.
2. While the grill heats up, mix the ground coffee, smoked paprika, garlic powder, onion powder, and salt in a small bowl. This is your magic dust.
3. Rub the olive oil all over the steak like you’re giving it a spa treatment. Then, generously coat it with your coffee rub mixture. Don’t be shy; this is where the flavor party starts.
4. Place the steak on the grill or skillet. For a perfect medium-rare, cook for about 4-5 minutes on each side. If you’re into more well-done, add a couple more minutes, but remember, top round is best when it’s not overdone.
5. Once cooked to your liking, let the steak rest for about 5 minutes. This is crucial – it’s like letting a fine wine breathe, but for steak.
6. Slice against the grain to ensure each bite is as tender as a love song.

You’ll be greeted with a steak that’s smoky, slightly spicy, and has a depth of flavor that coffee lovers will swoon over. Try serving it with a side of roasted sweet potatoes for a sweet and smoky combo that’s downright addictive.

Top Round Steak Salad with Blue Cheese Dressing

Oh boy, do we have a treat for you today! Imagine sinking your teeth into a juicy top round steak, perfectly seared and resting atop a bed of crisp greens, all drizzled with a decadently creamy blue cheese dressing. It’s the kind of salad that makes you forget you’re eating a salad.

Ingredients

• 1 lb top round steak (because we’re fancy like that)
• A couple of cups of mixed greens (the more colors, the better)
• A splash of olive oil (about 2 tbsp)
• A generous sprinkle of salt and pepper (to make everything pop)
• 1/2 cup of crumbled blue cheese (for that bold, tangy kick)
• 1/4 cup of mayonnaise (the secret to creamy dreams)
• A dash of milk (about 2 tbsp, to thin things out)
• A squeeze of lemon juice (just a tsp, for a little zing)

Instructions

1. Heat a skillet over medium-high heat and add that splash of olive oil. Wait until it’s shimmering like a disco ball.
2. Season your steak with salt and pepper like you’re the star of your own cooking show. Then, sear it for about 4 minutes per side for medium-rare, or until it’s as done as you like it. Tip: Let it rest for 5 minutes before slicing to keep all those juicy flavors locked in.
3. While the steak is resting, whisk together the blue cheese, mayonnaise, milk, and lemon juice in a bowl. Tip: If the dressing is too thick, add a teeny bit more milk until it’s just right.
4. Slice the steak against the grain into thin strips. This is the secret to tender bites every time.
5. Toss the mixed greens in a large bowl, top with the steak slices, and drizzle with your homemade blue cheese dressing. Tip: Add some extra crumbled blue cheese on top for an extra punch of flavor.

Heavenly doesn’t even begin to describe this dish. The steak is tender and flavorful, the greens add a fresh crunch, and that blue cheese dressing? Absolute perfection. Serve it up with some crusty bread to sop up every last drop of dressing, and you’ve got yourself a meal to remember.

Asian-Style Top Round Steak Lettuce Wraps

Oh boy, are you in for a treat with these Asian-Style Top Round Steak Lettuce Wraps that’ll have your taste buds doing backflips! Perfect for those nights when you’re craving something light yet packed with flavor, and let’s be honest, who doesn’t love eating with their hands?

Ingredients

• 1 lb top round steak, sliced as thin as your patience allows
• A couple of tablespoons of soy sauce (the good kind, not the sad, watery one)
• A splash of sesame oil (because aroma is half the battle)
• 1 tbsp of honey (for that sweet, sweet balance)
• 2 cloves of garlic, minced (or more, we don’t judge)
• A thumb-sized piece of ginger, grated (fresh is best, but we’ve all been there)
• 1 head of butter lettuce, leaves separated (nature’s perfect cups)
• A handful of cilantro, roughly chopped (for those who dare)
• 2 green onions, sliced (for a bit of crunch and color)
• A sprinkle of sesame seeds (because we’re fancy like that)

Instructions

1. In a bowl, mix together the soy sauce, sesame oil, honey, garlic, and ginger. This is your marinade, so make it count.
2. Add the sliced steak to the marinade, ensuring each piece is lovingly coated. Let it sit for at least 30 minutes, or overnight if you’re planning ahead (who are we kidding?).
3. Heat a large skillet over medium-high heat. No oil needed, the marinade’s got it covered. Cook the steak in batches to avoid overcrowding – we’re not making a steak pile here.
4. Cook each batch for about 2-3 minutes per side, or until you see those beautiful caramelized edges. Tip: Don’t move the steak around too much; let it get that good sear.
5. Once all the steak is cooked, let it rest for a few minutes. This keeps it juicy, and patience is a virtue, after all.
6. Time to assemble! Take a lettuce leaf, add a few pieces of steak, and top with cilantro, green onions, and a sprinkle of sesame seeds. Fold it like a taco, or don’t – we’re not the wrap police.

Bite into these wraps and you’ll get the perfect crunch from the lettuce, the umami-packed steak, and that fresh herby kick. Serve them with extra napkins, because things are about to get deliciously messy.

Top Round Steak and Mushroom Stroganoff

Who knew that a dish as fancy-sounding as Top Round Steak and Mushroom Stroganoff could be your weeknight hero? It’s like that friend who shows up in sweatpants but still manages to look chic—comforting, effortless, and utterly delicious.

Ingredients

• 1.5 lbs of top round steak, sliced into thin strips (because nobody likes chewing forever)
• A couple of cups of sliced mushrooms (the more, the merrier)
• 1 medium onion, diced (it’s the unsung hero of flavor)
• 2 cloves of garlic, minced (because vampire protection is important)
• A splash of olive oil (just enough to make things sizzle)
• 1 cup of beef broth (for that deep, soulful flavor)
• A dollop of sour cream (the creamy dream)
• 1 tbsp of Dijon mustard (for a little tangy kick)
• Salt and pepper (to make everything pop)
• A handful of chopped parsley (for that Instagram-worthy garnish)

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until it’s shimmering like a disco ball.
2. Add the steak strips and sear them until they’re browned on all sides, about 3-4 minutes. Tip: Don’t crowd the pan, or you’ll steam the meat instead of searing it.
3. Toss in the onions and mushrooms, cooking until the onions are translucent and the mushrooms have released their juices, about 5 minutes. Tip: This is when your kitchen starts smelling like a gourmet restaurant.
4. Stir in the garlic and cook for another minute until fragrant—just enough time to say “wow” twice.
5. Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Those bits are flavor gold!
6. Let the mixture simmer for about 10 minutes, until the liquid reduces slightly. Tip: This is the perfect time to taste and adjust seasoning with salt and pepper.
7. Remove the skillet from heat and stir in the sour cream and Dijon mustard until everything is creamy and dreamy.
8. Garnish with chopped parsley because we eat with our eyes first.

Now, this stroganoff is a symphony of textures—tender steak, earthy mushrooms, and a sauce that’s rich without being heavy. Serve it over egg noodles or, for a low-carb twist, zucchini noodles. Either way, it’s a dish that’ll have everyone asking for seconds before the first bite is even swallowed.

Grilled Top Round Steak with Garlic Aioli

Ready to turn your grill into a flavor powerhouse? Let’s dive into making a Grilled Top Round Steak with Garlic Aioli that’s so good, it’ll have your taste buds doing backflips. Perfect for those who like their meals with a side of wow.

Ingredients

• 1.5 lbs top round steak (because size matters)
• A generous glug of olive oil (about 2 tbsp)
• 2 cloves of garlic, minced (more if you’re into that sort of thing)
• A pinch of salt and a couple of cracks of black pepper (to make it pop)
• 1/2 cup mayo (the creamier, the better)
• 1 tbsp lemon juice (for that zesty kick)
• A splash of water (to loosen things up)

Instructions

1. Preheat your grill to a fiery 450°F. You want it hot enough to sear those steak lines like a pro.
2. Rub the steak with olive oil, then season both sides with salt and pepper. This isn’t just for flavor—it’s the secret to that perfect crust.
3. Grill the steak for about 5 minutes per side for medium-rare. No peeking! Let it do its thing.
4. While the steak rests (give it 10 minutes, it’s earned it), mix mayo, minced garlic, lemon juice, and a splash of water in a bowl. Boom, garlic aioli in seconds.
5. Slice the steak against the grain—this is non-negotiable for tender bites.
6. Drizzle or dunk your steak in that glorious aioli. Or be extra and slather it on thick.

Buttery tender with a garlicky punch, this steak is begging to be the star of your next backyard bash. Try it piled high on a toasted bun or sliced over a crisp salad for a meal that means business.

Top Round Steak and Sweet Potato Skillet

Unbelievably easy and packed with flavor, this skillet dish is your ticket to a hearty meal without the fuss. Perfect for those nights when you’re too hungry to think but still want something delicious.

Ingredients

• 1 lb top round steak, sliced thin because nobody likes chewing all night
• 2 medium sweet potatoes, diced into bite-sized pieces (skin on for extra fiber and laziness)
• 1 onion, chopped because it’s the unsung hero of flavor
• A couple of garlic cloves, minced (or more, we don’t judge)
• A splash of olive oil for that golden goodness
• 1 tsp smoked paprika for that ‘I know what I’m doing’ vibe
• Salt and pepper, because duh
• A handful of fresh parsley, chopped, for that pop of color and freshness

Instructions

1. Heat a large skillet over medium-high heat and add that splash of olive oil. Wait until it’s shimmering like a disco ball.
2. Toss in the steak slices, seasoning with salt and pepper. Cook until they’re just browned, about 2-3 minutes per side. Tip: Don’t overcrowd the pan, or you’ll steam the meat instead of searing it.
3. Remove the steak and set aside. In the same pan, add the sweet potatoes and onion. Cook until the sweet potatoes start to soften, about 5 minutes. Tip: Stir occasionally to prevent sticking and ensure even cooking.
4. Add the garlic and smoked paprika, stirring for about 30 seconds until fragrant. Tip: Smoked paprika burns easily, so keep an eye on it.
5. Return the steak to the pan, mixing everything together. Cook for another 2 minutes to let the flavors marry.
6. Sprinkle with fresh parsley before serving.

Bold flavors and tender textures make this dish a weeknight winner. Serve it straight from the skillet for that rustic charm, or plate it up fancy with a side of greens to impress your dinner date.

Top Round Steak with Creamy Peppercorn Sauce

Yikes, have we got a treat for you today! Imagine sinking your teeth into a juicy top round steak, all dressed up in a creamy peppercorn sauce that’s so good, it’ll have you writing home about it. Perfect for those nights when you want to feel fancy without the fuss.

Ingredients

• 1 top round steak (about 1.5 lbs)
• A couple of tablespoons of olive oil
• A generous pinch of salt
• A few cracks of black pepper
• 1/2 cup of heavy cream
• A splash of beef broth (about 1/4 cup)
• 1 tablespoon of crushed peppercorns
• A tiny knob of butter (about 1 tablespoon)

Instructions

1. Heat a splash of olive oil in a skillet over medium-high heat until it’s shimmering like a disco ball.
2. Season your steak with salt and pepper like you’re the star of your own cooking show.
3. Sear the steak for about 4 minutes per side for a perfect medium-rare, or longer if you like it more ‘well-done’ (no judgment here).
4. Remove the steak and let it rest on a plate. Tip: Cover it loosely with foil to keep it warm without steaming.
5. In the same skillet, toss in the butter and let it melt until it’s bubbling like a spa bath.
6. Add the crushed peppercorns and cook for about 30 seconds until they’re fragrant—think of it as waking them up.
7. Pour in the beef broth and scrape up all those tasty bits stuck to the pan. That’s flavor gold, right there.
8. Stir in the heavy cream and let the sauce simmer for about 2 minutes until it thickens enough to coat the back of a spoon.
9. Slice the steak against the grain (this is crucial for tenderness) and drizzle with the peppercorn sauce.

So there you have it—a steak that’s tender, a sauce that’s bold and creamy, and a meal that’s sure to impress. Try serving it over a bed of mashed potatoes for the ultimate comfort food experience.

Spicy Top Round Steak and Rice Bowl

Dive into a bowl that packs a punch and promises to spice up your dinner routine! Our Spicy Top Round Steak and Rice Bowl is the hero your taste buds deserve, combining fiery flavors with the comfort of a hearty meal.

Ingredients

• 1 lb top round steak, sliced thin like you mean it
• 2 cups cooked white rice, because it’s the perfect fluffy base
• A splash of soy sauce, for that umami kick
• A couple of garlic cloves, minced (more if you’re brave)
• 1 tbsp sriracha, to turn up the heat
• 1 tsp honey, to sweeten the deal
• A drizzle of olive oil, to keep things slick
• Salt and pepper, because duh
• A handful of green onions, chopped for a fresh finish

Instructions

1. Heat a drizzle of olive oil in a pan over medium-high heat. Wait until it’s shimmering like a disco ball.
2. Add the sliced steak, seasoning with salt and pepper. Sear for 2-3 minutes per side until it’s got a nice crust. Tip: Don’t overcrowd the pan, or you’ll steam the steak instead of searing it.
3. Toss in the minced garlic and stir for about 30 seconds until fragrant. Your kitchen should smell amazing right now.
4. Mix in the soy sauce, sriracha, and honey. Stir everything together and let it simmer for a minute to thicken slightly. Tip: This is your sauce, so taste and adjust the heat or sweetness as needed.
5. Divide the cooked rice between two bowls, then top with the spicy steak mixture. Tip: Let the steak rest for a minute before serving to keep it juicy.
6. Garnish with chopped green onions for a pop of color and freshness.

Flavor explosion alert! The steak is tender with a kick, the rice soaks up all that saucy goodness, and the green onions add a crisp contrast. Serve it up with an extra drizzle of sriracha if you’re feeling daring, or a cold beer to cool down the heat.

Summary

Mastering the art of cooking top round steak is easy with these 20 savory recipes, perfect for any occasion. Whether you’re planning a cozy family dinner or a festive gathering, there’s something here for everyone. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!