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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is a nutrient-dense lean protein source. It provides essential nutrients like heme iron for blood health, Vitamin B12 for nerve function, and zinc for immunity, making it a healthy addition to a balanced diet when consumed in moderation.
A 100g serving contains approximately 30.7g of high-quality complete protein. This high protein content is excellent for muscle repair, growth, and maintaining satiety throughout the day.
Yes, because it is high in protein and contains 0g of carbohydrates, it can help you feel full longer. At 224 calories per 100g, it is a relatively lean cut compared to ribeye, making it suitable for calorie-controlled diets.
Absolutely. With 0g of carbohydrates and a solid balance of protein and fat (10.27g per 100g), it fits perfectly into a ketogenic or low-carb lifestyle.
Plain beef is naturally gluten-free. However, if you use store-bought marinades, spice rubs, or sauces during the broiling process, you must check the labels for hidden gluten ingredients like soy sauce or malt vinegar.
Place the steak on a broiler pan 3-4 inches from the heat source. Broil for about 6-9 minutes per side depending on thickness, using a meat thermometer to reach an internal temperature of 145°F for medium-rare.
Top round has a deep, beefy flavor but is leaner and tougher than premium cuts like tenderloin. Because it is less fatty, it is best served thinly sliced against the grain to ensure it is easier to chew.
broiled choice top round beef steak is a versatile ingredient found in cuisines around the world. With 224 calories per 100g and 30.7 grams of protein, it's a nutritious addition to many dishes.
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View all meat →Discover 0 recipes featuring broiled choice top round beef steak with step-by-step instructions.
Browse recipes →Store cooked steak in an airtight container in the refrigerator for 3 to 4 days. For longer storage, you can freeze it for up to 3 months, though the texture may become slightly drier upon thawing.
Since top round is a leaner muscle, it benefits greatly from an acidic marinade (using vinegar, lemon juice, or wine) for several hours before broiling. Slicing it very thin across the muscle fibers after cooking also significantly improves tenderness.
Fresh steak should be reddish; if it turns grey or greenish and develops a slimy texture or a sour, off-putting smell, it has spoiled. Always check the 'use-by' date and discard any meat that exhibits these signs.