Grilled Top Round with Corn SalsaEasy and crazy delicious!
INGREDIENTS: TOP ROUND: 2lbs. top round beef (evenly cut) 1/2 cup lime juice 2 tbsp. olive oil 2 tbsp. Worcestershire sauce 2 tsp. tamari 2 tbsp. Gusto's Beef & Steak Seasoning CORN SALSA: 3 ears of corn, shucked 1/2 container grape tomatoes, cut into small pieces 1/2 cup cilantro, chopped 3 green onions, thinly sliced crosswise 1/4 cup lime juice 1/4 tsp. ground cumin pinch of salt |
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DIRECTIONS:
FOR BEEF: Whisk together lime juice, olive oil, Worcestershire sauce, tamarind and Beef & Steak seasoning. Pierce the beef several times on all sides and place in zip top gallon-size resealable bag. Pour top round marinade over the beef and seal. Marinate in refrigerator for 4-24 hours.
Remove beef from bag, discard remaining marinade and allow meat to rest at room temperature for about 30 minutes. Meanwhile, soak one cup of hickory wood chips in water. Heat grill to medium-high. Just before placing meat on grill, brush grill grates lightly with oil. Grill beef for 4-6 minutes each side until internal temperature of meat reaches 135°F (medium-rare) to 145°F (medium). Remove beef from grill, tent lightly with tin foil and allow to rest 5-10 minutes. [Tip: Since top round can be a tough piece of meat, 135°F - 140°F appears to be the sweet spot for a tender bite.]
While beef is on the grill, mix together all of the ingredients for the corn salsa. The corn does not need to be cooked as the acids from the lime juice will help take the edge off the raw corn.
Slice beef thinly, arrange on plate and spoon corn salsa on top. For added flavor, spoon juices from the rested meat over the top of the corn and beef.
