Marinated Polyface Top Round Steak
Submitted by Sally Williams (South Arlington Buying Club)
1 lb Polyface top round steak
2-3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
3 sprigs fresh rosemary-stems removed
2 cloves garlic-smashed
Ground pepper to taste
Salt to taste
In a small bowl, whisk together the lemon juice, olive oil, soy sauce, Worcestershire sauce, rosemary, garlic and pepper. Place the top round steak in a large Ziploc bag and pour the marinade over the steak. Seal the bag and place in the refrigerator for 24 hours (can be marinated for less time if need be).
Take the steak out of the refrigerator half an hour before cooking to take the chill off. Preheat a grill or skillet to medium high. Shake any excess marinade off the steak and sprinkle salt on one side. Place the steak on the grill or skillet salt side down and lightly salt the other side of the steak. Cook for 5-8 minutes (depending on how well done you like it). Flip the steak and cook for an additional 5-8 minutes. Remove steak from the grill or skillet and let rest for 10 minutes. Thinly slice steak on an angle and serve.
Serving suggestions: Cold Cucumber Couscous Salad
Cold Cucumber Couscous Salad
1 cup couscous
1 cup water or chicken broth
1 cucumber-peeled, seeded and chopped into bite size pieces
½ red onion-chopped
¾ cup grape tomatoes-cut in half lengthwise
½ cup fresh feta cheese-crumbled
1 tsp Dijon mustard
1 tablespoon honey
¼ tsp salt
¼ tsp pepper
½ cup olive oil
Bring one cup of water or chicken broth to a boil in a small pot. Once boiling, add the couscous, cover the pot with a lid and turn off the stove burner. Allow to steam for 5 minutes. Fluff the couscous with a fork and replace the lid.
In a small bowl, whisk together the lemon juice, mustard, honey, salt and pepper. While continuing to whisk, slowly stream in the olive oil. Whisk until the vinaigrette is completely combined and taste for any needed salt and pepper adjustments.
In a large bowl, mix together the cooked couscous, cucumber, red onion, tomatoes and feta cheese. Pour the lemon vinaigrette over the salad (you may not need all the dressing) and toss well. Place in the refrigerator until chilled.