Thick and versatile, the topside steak is a popular cut of beef among home cooks and professionals alike. It’s the perfect cut for everything from slow-cooked roasts to quick stir-frys, thanks to its affordability and versatility.
Found in the original round meat of the cow, the upper leg steak gets its name because it is anatomically located directly above the lower leg and eye of the leg. It is a part of the animal known for its lean muscle mass, which results in a cut that is lean but flavorful. Ensuring its tenderness requires the right cooking technique.
The texture of the top rump steak benefits from marinating, which increases its tenderness and flavor. It is best cooked on the grill, in the oven, or over low heat. It is also recommended to utilize a meat thermometer to avoid overcooking, as this cut of meat tends to become tough if cooked too long.
Finally, the top rump steak is a great nutritional choice. High in protein and low in fat, it’s a great option for the health-conscious. It’s also opulent in B vitamins, iron, and zinc, which are all part of a hearty, well-balanced diet.
Indulge in this amazing, versatile cut of beef with this recipe for Grilled Upper Rib Steak with Parmesan and Asparagus from Wisconsin Beef Council!
Grilled Beef Top Steak with Parmesan and Asparagus
After soaking in a tasty vinegar and garlic marinade, the upper leg steak is grilled with fresh asparagus.
- 1 top sirloin steak cut into 3/4-inch bulky pieces (about 1 pound)
- 1 pound asparagus cropped
- 1 teaspoon olive oil
- 3 table spoon grated parmesan
- Hot cooked orzo optional
Marinate
- 1/4 cup red wine vinegar
- 2 table spoon olive oil
- 1 spoon fresh thyme
- 2 teaspoons spice mix for steaks
- 2 teaspoons ground garlic
- 1 teaspoon Crushed red pepper
-
Mix marinade ingredients in a medium bowl. Place the Top Round Steak and marinade in a food-grade plastic bag; turn the steak to coat. Seal the bag tightly and marinate in the refrigerator for 6 hours or as long as overnight, turning occasionally.
-
Remove steak from marinade; discard marinade. Toss asparagus with oil. Place steak in center of grate over medium, ash-covered coals; arrange asparagus around steak. Grill steak, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium scarce (145°F), turning occasionally. (Do not overcook) Grill asparagus 6 to 10 minutes (over medium heat on preheated gas grill, covered, 8 to 12 minutes) or until crispy-tender, turning occasionally.
-
Immediately sprinkle the asparagus with the cheese. Cut the steak into slim slices. Season with salt to taste. Serve with asparagus and orzo to taste.
Cook’s tip: To make asparagus easier to turn on the grill, thread a ladder of asparagus onto two 12-inch metal skewers. Insert a skewer about 1 inch from each end of the skewer, leaving a compact space between the skewers. Use tongs to turn the entire “ladder” of asparagus so that they cook evenly.
Calories: 238caloriesCarbohydrates: 5GProtein: 31GFat: 10GSaturated fat: 3GPolyunsaturated fat: 1GMonounsaturated fats: 6GCholesterol: 64mgSodium: 272mgPotassium: 482mgFiber: 2.5GCalcium: 106mgIron: 4.9mg
