Grilled Top Round Steak with Plum Ginger Sauce
Lean beef top round steak marinated in a tangy-spiced plum ginger barbecue sauce, grilled to medium-rare, and served with stir-fried carrots, snap peas, and jasmine rice. The ginger-plum glaze adds Asian-inspired warmth and subtle sweetness to the grilled beef, balancing bright lemon and savory soy. Ideal for weeknight dinners or casual entertaining when you want restaurant-quality grilled steak without excessive fat. This version emphasizes the marinade's role as both flavor vehicle and finishing glaze, creating depth through extended refrigeration and last-minute basting.
Ingredients
- 1 pound beef top round steak, cut 3/4 inch thicksirloin tip steak1:1beef
leanest cuts
- 1 tablespoon vegetable oil
- 2 cups carrots, thinly sliced
- 3 cups fresh pea pods, strings removedgreen beans or broccoli florets1:1vegetable
changes texture
- 1 teaspoon garlic, minced
- 3 cups jasmine rice, hot cooked, prepared without butter or salt
- fresh cilantro, chopped(optional)
- ½ cup plum sauce, preparedhoisin sauce or apricot jam1:1condiment
adds fruitiness
- 2 tablespoons fresh ginger, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 tablespoon garlic, minced
- 1 tablespoon brown sugar
- ¼ teaspoon ground red pepper
Instructions
- 1
Combine plum sauce, minced ginger, lemon juice, soy sauce, ketchup, garlic, brown sugar, and red pepper in small bowl.
- 2
Place steak and half the marinade in food-safe plastic bag, turn to coat, seal, and refrigerate 6 hours to overnight, turning occasionally. Cover and refrigerate remaining marinade.
- 3
Remove steak from marinade and discard used marinade.
- 4
Place steak on grill grid over medium coals or medium heat on gas grill, covered.
- 5
Grill 10 to 11 minutes for medium-rare, turning occasionally and basting with reserved marinade during final 2 to 3 minutes.
- 6
Remove steak and keep warm.
- 7
Heat oil in large nonstick skillet over medium-high heat.
- 8
Add carrots and stir-fry 5 minutes.
- 9
Add pea pods and garlic, stir-fry 2 minutes.
- 10
Carve steak into thin slices and season with salt and pepper.
- 11
Warm remaining marinade in small saucepan.
- 12
Serve steak with vegetables, rice, and warm sauce. Garnish with cilantro if desired.
Tips
Marinate steak at least 6 hours but preferably overnight to allow ginger and plum flavors to penetrate the lean meat and improve tenderness through acid and enzymatic action.
Reserve half the marinade before adding raw steak to use as finishing glaze; this maintains food safety while building sauce flavor on the grill.
Slice steak thinly against the grain after cooking to maximize tenderness, as top round is a lean cut that benefits from proper cutting technique.
Good to Know
Cooked steak slices refrigerate up to 3 days in airtight container. Marinade (if unused) keeps 4 days refrigerated. Cooked vegetables and rice refrigerate separately up to 4 days.
Prepare marinade and marinate steak up to 24 hours ahead. Stir-fry vegetables 2 hours before serving and reheat gently. Cook rice and hold warm or reheat before plating.
Serve immediately after cooking while steak is warm and vegetables are tender-crisp. Accompany with warm plum ginger sauce on the side for drizzling.
Common Mistakes
Do not discard reserved marinade after removing steak; reserve it in a clean container to avoid cross-contamination yet maintain sauce flavor.
Do not overcook lean top round steak beyond 145F to avoid dryness; it lacks fat to retain moisture when overcooked.
Do not skip the 6-hour minimum marinade time; ginger and acid need time to tenderize the meat and penetrate flavor.
Do not baste with raw-meat marinade until final 2-3 minutes to ensure surface pathogen destruction through heat.
Substitutions
Gluten-Free Swaps
General Alternatives
leanest cuts
changes texture
adds fruitiness
FAQ
Can I use a different cut of beef for this recipe?
Yes. Sirloin tip steak works well as a similarly lean cut; adjust cooking time slightly. Fattier cuts like ribeye need less marinating time for tenderness. Check internal temperature to 145F for food safety.
What if I don't have a grill or prefer indoor cooking?
Use a cast-iron skillet or grill pan over medium-high heat indoors. Sear steak 4-5 minutes per side for medium-rare, brushing with reserved marinade near the end. Finish in 400F oven if needed.
How long can I store leftovers and can I freeze this dish?
Refrigerate cooked steak, vegetables, and rice separately up to 3 days. Freeze sliced steak up to 2 months in airtight container; thaw overnight before reheating gently. Freezing vegetables and rice is less recommended as texture suffers.