Prepare marinade ahead of time to make your dinner preparations quick and easy. Save the leftovers for French Dip sandwiches, just add HEINZ Au Jus Gravy for dipped sauce.
What You Need
Original recipe yields 6 servings
1 beef top round steak (1-1/2 lb.), 3/4 inch thick
1/3 cup LEA & PERRINS Worcestershire Sauce
1/3 cup dry red wine
1/4 cup chopped onion s
2 Tbsp. oil
Add To Shopping List
Please use alcohol responsibly.
Let's Make It
Pierce both sides of steak in several places with fork; place in shallow dish.
Mix remaining ingredients until blended. Reserve 1/4 cup Worcestershire sauce mixture for later use. Pour remaining Worcestershire sauce mixture over steak; turn to evenly coat both sides of steak with Worcestershire sauce mixture.
Refrigerate 1 hour to marinate, turning steak after 30 min.
Heat grill to medium heat. Remove steak from marinade; discard marinade.
Grill steak 5 to 7 min. on each side or until done (160°F), brushing with reserved Worcestershire mixture for the last few minutes.
Remove steak from grill. Let stand 5 min. before slicing across the grain to serve.
Substitute cranberry juice for the wine.
The beef top round steak might also be labelled as London broil. You can also prepare this delicious recipe using a flank steak or boneless beef chuck steak. All are great cuts for marinating and grilling.
How to Slice Cooked Steak for Most Tenderness
Cooked steak, especially the less tender cuts of meat, should always be allowed to rest, loosely covered, before being sliced. This standing time allows the juices to redistribute throughout the meat so it remains juicy. This standing time can range from 4 to 5 min. for thin steaks, to 8 to 10 min. for thicker steaks. For best results, slice cooked steaks across the grain before serving. Place the unsliced meat on a cutting board and look for the direction of the grain. (The meat will have small lines running in one direction.) You may need to slice the meat in 2 different directions to determine the direction of the grain. Use a sharp slicing knife to cut the meat across the fibers into thin slices. If you have an electric knife, you can use that to quickly slice the meat.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.