🍽️ Recipe of the Week: Grilled Top Round w/ Charred Scallions & Chimichurri

Lean, green, and flame-kissed—this one's all about big flavor on a budget

Top round (aka London Broil) is this week’s featured cut, and here’s how to take it from "weeknight steak" to "damn, that’s good." This recipe brings bold marinated beef, smoky scallions, and zippy chimichurri together on one plate. It’s quick, affordable, and absolutely crushes when sliced thin and served hot.

🔪 What You’ll Need:

For the Steak:

• 1.5–2 lb Top Round steak

• 1/4 cup soy sauce

• 2 tbsp olive oil

• 2 tbsp brown sugar

• 3 garlic cloves, minced

• 1 tbsp balsamic vinegar

• 1 tsp black pepper

For the Scallions:

• 1 bunch green onions (scallions)

• 1 tbsp olive oil

• Pinch of kosher salt

For the Chimichurri:

• 1 cup flat-leaf parsley (chopped fine)

• 2 garlic cloves (minced or grated)

• 1/4 cup red wine vinegar

• 1/2 tsp chili flakes

• 1/2 cup olive oil

• Salt & black pepper to taste

🔥 Let’s Get Grilling

1. Marinate the Meat

Mix soy, oil, brown sugar, balsamic, garlic, and pepper in a zip-top bag or shallow dish. Add the steak and let it soak for at least 4 hours, but overnight is best. Flip halfway through if possible.

Pro Tip: Scoring the surface lightly (crosshatch with a sharp knife) helps the marinade work deeper into this lean cut.

2. Prep the Chimichurri

While the grill heats up, mix all chimichurri ingredients in a bowl and let it sit at room temp. The flavors will marry beautifully as you cook.

3. Fire Up the Grill

Preheat your grill to medium-high (about 450°F). Clean the grates and oil lightly.

4. Grill the Steak

Remove steak from marinade and pat dry (helps with browning). Grill for about 4–6 minutes per side, depending on thickness, aiming for medium-rare (130°F) internal. Rest on a cutting board, tented with foil, for 5–10 minutes.

5. Char the Scallions

Toss scallions in olive oil and salt. Grill for 1–2 minutes until they’re just blistered and slightly wilted. They add color, sweetness, and that smoky-green flavor pop.

6. Slice & Serve

Slice the steak thin and across the grain—that’s the key to tenderness. Lay slices over the charred scallions and spoon chimichurri generously across the top.

Serving Idea: Plate with grilled potatoes or crusty bread to soak up that juicy herb sauce. Or toss leftovers into a steak sandwich the next day.

🧠 Why This Recipe Works:

• Top round needs a marinade to tenderize—check ✅

• Scallions grill quickly and bring brightness without fuss

• Chimichurri adds acid, heat, and herbaceous balance to the rich beef

It’s bold, green, and downright delicious. Plus, it’s friendly on your wallet and fast enough for a weeknight win.