Sizzling Summer Beef Steak

There’s an art to grilling steak, but there’s also a science behind how that protein gets to market. See how the Larson Martz family farm uses ultrasound technology to deliver high-quality beef to your table (and grill). Speaking of – take your grill game to the next level with this recipe for achieving a classic summer steak.

INGREDIENTS

1 beef Top Round Steak, cut 1-1’2″ thick (about 2 pounds)

Marinade

1/2 cup fresh lime juice
3 tablespoons minced green onions
3 tablespoons water
2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/2 teaspoon salt

COOKING

Combine marinade ingredients in small bowl. Place beef Top Round 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.
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 (145°F) 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.

Reposted with permission from Beef. It’s what’s for dinner.