Tangy Lime Grilled Beef Top Round Steak

This steak is tenderized by a tangy marinade of lime, garlic and brown sugar. Throw on the grill for dinner in minutes

Tangy Lime Grilled Beef Top Round Steak

Photos courtesy of Beef. It's What’s For Dinner



25 minutes

Nutrition information per serving: 201 Calories; 72 Calories from fat; 8g Total Fat (2.1 g Saturated Fat; 0.01 g Trans Fat; 2.2 g Polyunsaturated Fat; 2.7 g Monounsaturated Fat;) 71.4 mg Cholesterol; 57.5 mg Sodium; 3.6 g Total Carbohydrate; 0.1 g Dietary Fiber; 27.2 g Protein; 2.5 mg Iron; 257.7 mg Potassium; 4.9 mg NE Niacin; 0.4 mg Vitamin B6; 1.5 mcg Vitamin B12; 4.7 mg Zinc; 31.2 mcg Selenium; 103.8 mg Choline.


  • 1 beef Top Round Steak, cut 3/4 inch thick (about 1 pound)

  • 1/4 cup fresh lime juice
  • 2 tablespoons lightly packed brown sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlice

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.


1. Combine juice, sugar, oil, Worcestershire and garlic in small bowl. Place beef steak and lime mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or overnight; turning occasionally.

2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)

Cook's Tip: To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare (145°F) doneness, turning once. (Do not overcook.)

3. Carve steak into thin slices.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

Source: beefitswhatsfordinner.com

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