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Beer-Marinated Rump Steaks (Top Round)

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20 mins
Serves 4 peole

Recipe: Joe Carroll and Nick Fauchald

Top Round is a very delicious and economic cut. With this marinate, you can grill them after soaking for just a few hours or allow the steak to marinate for up to three days to allow the flavors to really come through. Although the marinade helps tenderize this large cut of meat, you should also make sure to slice it very thinly against the grain on a slight bias.


  • Four 8-ounce rump (top round) steaks
  • 3 cups stout or other full-bodied dark beer
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon kosher salt, plus more for seasoning
  • ½ teaspoon freshly ground black pepper, plus more for seasoning
  • Three 2-inch strips orange zest



Place the steaks in a large resealable plastic bag and set aside.


Pour the stout into a medium bowl. When the foam subsides, whisk in the cinnamon, nutmeg, salt and pepper. Pour the marinade into the bag; throw in the orange zest. Refrigerate the steaks for at least 4 hours or up to 3 days. The longer the better.


Prepare a charcoal or gas grill for medium-hot cooking.


Remove the steaks from the bag and discard the marinade. Pat the steaks dry using a paper towel and season generously with salt and pepper.


Grill the steaks, turning them every couple of minutes, until an instant-read thermometer inserted into the middle reads 135° for medium doneness, 8 to 10 minutes. Remove the steaks and allow to rest for 5 minutes before serving.

Bon Appetit!