Submitted by Sally Williams (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