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.
- Slice Cold: Chill the marinated beef well, then slice thinly against the grain using your commercial slicer. (Thinner = better texture.)
- 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.
- 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.
- Serve Immediately: Spoon chili-lime butter over the beef while warm. Serve with tortillas, Mexican slaw, or grilled sourdough.
