Name: Early Bird Special
Cook time: 35 min
Ingredients: 1 (2 to 2-1/2 pound) beef top round (1 to 1-1-/2 inch thick); 1 can (10 ounces) condensed French onion soup; 1 1/2 cup Burgundy or other dry red wine; 1 tablespoon minced garlic; 1 tablespoon sugar; 2 teaspoon light soy sauce; 1/4 teaspoon ground ginger; 2 tablespoon all-purpose flour; 1/4 cup water

Early Bird Special

SERVES: 6

COOK TIME: 35 Min

Our Early Bird Special recipe comes from a popular diner in the South that knows how to make one flavorful steak. We didn't want you to miss out on this special meal, so we made sure to get the recipe so you can make it in your very own kitchen!

What You'll Need

1 (2 to 2-1/2 pound) beef top round (1 to 1-1-/2 inch thick)
1 can (10 ounces) condensed French onion soup
1 1/2 cup Burgundy or other dry red wine
1 tablespoon minced garlic
1 tablespoon sugar
2 teaspoons light soy sauce
1/4 teaspoon ground ginger
2 tablespoons all-purpose flour
1/4 cup water

What to Do

Place the beef in a large resealable plastic storage bag and place open-end up in a deep bowl.
In a medium-sized bowl, combine the soup, wine, garlic, sugar, soy sauce, and ginger; mix well. Pour over the beef in the bag and seal tightly. Chill for 8 hours or overnight, turning the bag occasionally to marinate evenly.
Preheat the broiler.
Remove the beef to a broiler pan or rimmed baking sheet that has been coated with nonstick vegetable spray, reserving the marinade. Broil the meat for 18 to 20 minutes for medium-rare, or to desired doneness, turning halfway through the cooking.
Meanwhile, place the marinade in a small saucepan and bring to a boil over medium-high heat.
In a small bowl, combine the flour and water; whisk until the flour is dissolved. Slowly add the flour mixture to the boiling marinade, then reduce the heat to medium-low and simmer for 3 to 4 minutes, or until the sauce thickens.
Slice the meat across the grain and serve with the Burgundy onion sauce from the pan.

Notes

According to the Texas Beef Council, beef top round should be placed 4 inches from the broiler and cooked 9 to 10 minutes per side.

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BeckySue

May 25, 2016

I have not found a round steak or roast I like. They are too lean and not tender. I always use a flat chuck roast. The marbling is perfect and with slow roasting, simmering, or crock pot, it turns out well for me.

blueunicorn

Sep 14, 2015

They must have meant 3 - 5 minutes. Otherwise. it gives a whole new meaning to "char broiled"! lol

suddie 4588930

Sep 14, 2015

Broil the meat for 30 to 35 minutes? My broiler would turn this into cinders in that time.

Test Kitchen Team

Sep 16, 2015

Sorry about that, we've updated the recipe above to the correct cook time. Place the beef top round 4 inches from the broiler and cooked 18 to 20 minutes - flipping halfway through.