Sizzling Summer Beef Steak

The Beef Checkoff
  • Yield: 8 servings


1 beef top round steak, cut 1 1/2 inches thick (about 3 pounds)
1/2cup fresh lime juice
3tablespoons minced green onions
3tablespoons water
2tablespoons vegetable oil
1tablespoon minced fresh ginger (optional)
3large garlic cloves, minced
1/2teaspoon salt


  1. Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 20 to 23 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145F) doneness, turning occasionally. Do not overcook. Remove; let stand 10 minutes. Carve into thin slices.
Cook’s Tip: To broil, place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 27 to 29 minutes for medium rare doneness, turning once.

Recipe courtesy of The Beef Checkoff.

For more information on why meat needs to rest after cooking, watch this video for tips from the “Butcher Boys” of Porter Road Butcher in Nashville, TN


Nutritional Info *per serving

  • Calories 249
  • Fat 9g
  • Saturated Fat 3g
  • Monounsaturated Fat 3g
  • Cholesterol 90mg
  • Sodium 126mg
  • Carbohydrate 1g
  • Fiber 0.1g
  • Sugars 40g