If you love roast beef but haven’t found a recipe simple enough to try yourself, this garden herb-crusted top round steak is perfect for you. Even for seasoned cooks, this recipe can (and in our opinion should) be a staple.
Using our new top round cut, crusted with fresh thyme, rosemary and sage, this recipe is simple enough for a casual late-summer dinner but also savory enough for the holidays. It’s best served with roasted veggies, a fresh salad, and paired with a great red – but more on pairings next! Because it’s our top round cut, it’s extremely tender and easy to cook, providing consistently flavorful results, even for beginner cooks.
Top Round Roast Tips
The top round steak is cut from the inside, hind leg. As a more affordable cut of beef, top round roast is lean and flavorful because this muscle is not as heavily worked.
For cooking a top round steak, roasting in the best method. Although it can also be used for quicker-cooking stews and braises.
For a more tender top round steak, season with salt to help break down the proteins. Generously coat roast with kosher or sea salt about an hour before, then rinse under cool water and pat dry.
To store your top round steak properly wrap the vacuum sealed package in butcher's paper or parchment and keep in the freezer for up to a year. Your steak will keep in the refrigerator for around 3-4 days set to 40 degrees F or below.
When storing a cooked top round steak, it should be refrigerated within 2 hours of cooking. Freezing leftovers is a great option for preserving the meat’s quality for 2-3 months.
Let’s get cooking...
Grass Roots' grass-fed and finished top round steak
2 tablespoons of avocado oil.
2-3 cloves of fresh-minced garlic or from a jar.
Finely chopped herbs to taste (rosemary, thyme and sage)
½ teaspoon of onion powder, salt & pepper
3-4 medium to large potatoes (yukon gold/red/russet are all delicious!)
2 onions (yellow or red)
3-4 chopped Kuroda carrots
Garden Herb Crusted Top Round Steak Recipe
Preheat your oven to 425 degrees and start finely chopping your herbs - thyme, rosemary, and sage or any alternative herbs for the top round roast crust. In a medium/large bowl, add your garlic, thyme, rosemary, sage, and onion powder
Thoroughly and evenly smear top round steak with avocado oil. Lightly salt and pepper your steak, then roll it in your herbs mix until covered, place your steak on a non-stick baking sheet
In the same medium-sized bowl, add your chopped carrots, potatoes and, onions, along with more olive oil, salt, pepper and, garlic, and toss to combine. Then spoon your seasoned veggies around the sides of the roast in your baking dish.
Put into the oven and cook for 30 minutes at 425, then reduce oven to 325 degrees and cook for another 90 minutes, (or until center temperature reaches an internal temperature of 140 degrees F. for medium-rare).
Remove from the oven and cover your steak loosely with foil. Let rest for 10-15 minutes before slicing against the grain. Serve with your roasted vegetables – perhaps a side salad – and enjoy!
Our friends at Secco Wine Club work with world-class Italian vineyards throughout Tuscany. For a roast like this, they have a number of delicious reds that would pair nicely.
We recommend either a cabernet/merlot blend with a soft finish, or a rich ruby red to complement the deeply savory flavors with equally sweet ones. Be sure to take a look at all the other great, low-carb wines Secco offers.