Beef dinners can be tough because generally speaking, they are not naturally low in fat. There are, however, cuts of beef that are leaner than most. Keep in mind though, the leaner the cut, the tougher it can be. So what we do is put a dry rub on the beef, let it sit for 3 – 24 hours in the refrigerator and either grill it or slow cook it.
Today there was a great sale on top round steak. For a 3 ounce serving, this runs at about 180 calories and 7 grams of fat. This may seem like a lot to you but considering that beef brisket runs 190 calories and 21 grams of fat for the same 3 ounces. So you are basically getting a lot more bang for your buck by choosing the right cut.
Again, make sure that the leaner meats are marinated in either a rub or wet marinade to tenderize it. Here is the rub we used:
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon dark brown sugar
1 tablespoons paprika
¼ teaspoon cayenne pepper (or more if you like it spicy)
1 pounds top round steak
Rub on steak and allow to marinate for a minimum of 3 hours but can stay in the refrigerator overnight. If slow cooking the beef, set oven to 250o and cook until the internal temperature reaches 145o for medium rare, 155o for medium or 160o for well done. If grilling, set grill and cook until the beef reaches the degree of doneness to your liking (see above).