Thin-Sliced Seared Top Round with Chili-Lime Butter
July 22, 2025 • 0 comments
A lean, flavorful cut transformed with a bold marinade and quick sear.
Top round doesn't get the credit it deserves. It's lean, beefy, and — when sliced thin and cooked right — one of the best value cuts for feeding a crowd. We're marinating it, slicing it thin on the commercial slicer, and finishing with a sear and a drizzle of chili-lime butter. Great for tacos, salads, or served over warm grilled bread.
- Prep Time:
- Cook Time:
- Servings: 6 to 8
Ingredients
- (2-3 lbs.) Grass-fed Top Round Roast
- Salt and black pepper
- (2 tbsp.) Oil
- (¼ cup) Lime juice
- (3 tbsp.) Soy sauce
- (1 tbsp.) Worcestershire
- (2 tsp.) Garlic powder
- (1 tsp.) Cumin
- (1 tsp.) Chili powder
- (1/2 tsp.) Smoked paprika
- (4 tbsp.) Unsalted butter
- (1) Lime zest
- (1/2 tsp.) Chili flakes
- (1 tbsp.) Chopped cilantro
- Salt
Directions
- Marinate the Beef: Combine the marinade ingredients (Grass-fed top round roast, salt and black pepper, oil, lime juice, soy sauce, Worcestershire, garlic powder, cumin, chili powder, and smoked paprika). Coat beef in a sealed bag or container and refrigerate for 12–24 hours.
- 2. Slice Cold: Chill the marinated beef well, then slice thinly against the grain using your commercial slicer. (Thinner = better texture.)
- 3. Make Chili-Lime Butter: Melt butter in a small pan. Add lime zest, chili flakes, and cilantro. Let simmer for 1–2 minutes. Set aside.
- 4. Sear Fast and Hot: Heat a griddle or pan until just smoking. Add oil. Sear the beef in small batches, about 30–45 seconds per side until just cooked through and caramelized.
- 5. Serve Immediately: Spoon chili-lime butter over the beef while warm. Serve with tortillas, Mexican slaw, or grilled sourdough.
