Fox Recipe Box: Grilled Top Round with Avocado Relish Black Bean Pesto

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CLEVELAND, Oh -- A quick pineapple marinade can turn top round into a tender steak that is perfect for grilling. Executive chef John Selick with Sodexo at University Hospitals explained to Fox 8's Wayne Dawson why pineapple tenderizes beef so well. Chef Selick also shared a recipe for avocado relish black bean pesto that is a perfect topping for the grilled steak.

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Grilled Top Round with Avocado Relish Black Bean Pesto                  Serves Four

Top Round is a lean and affordable cut of beef that provides the protein, B12, zinc and other nutrients that our bodies need to have a healthy lifestyle. Top Round isn’t traditionally a steak that you grill because it lacks tenderness of steaks that are cut from the loin, but a quick marinade of pineapple will help this lean cut of meat become tender as a pricier strip steak.

Ingredients                                                                         Quantity

Top Round Steak                                                              Four 1” cut steak
Pineapple, pureed                                                           1 each, or one can
Olive Oil                                                                                2 Tablespoons
Salt and Pepper                                                                to taste

Avocado Relish
Avocado, diced                                                               2 each
Red Onion, small diced                                              2 Tablespoons
Corn                                                                                     ¼ cup
Cilantro, chopped                                                        1 Tablespoon
Lime Juice                                                                         one lime
Salt and Pepper                                                              to taste

Black Bean Pesto
Black Beans                                                                    2 cup
Garlic                                                                                 6 cloves
Cilantro                                                                           12 sprigs
Lime Juice                                                                      one lime
Olive Oil                                                                          1/2 cup
Salt and Pepper                                                           to taste


Puree the pineapple in a blender on high until smooth and marinate the steaks for an hour. The rule of thumb is one hour for every inch of thickness. After an hour, rinse all the pineapple and discard the marinade and pat the steaks dry. Rub the steaks with the olive oil and season with salt and pepper. Cook the steaks over a medium high grill, approximately 4 minutes per side until internal temperature of 135 degrees for medium rare. You can cook your steaks longer if you prefer, they will still be delicious. When finished, let steaks rest on a plate for 5 minutes before slicing into them.

To make the Avocado Relish, combine all ingredients, in a mixing bowl and season to taste with salt and pepper. You may like more lime juice as well. Cover with plastic wrap, the plastic wrap needs to touch the relish to prevent oxidization. Relish must be consumed the same day.

To make the Black Bean Pesto, add all ingredients to a Vitamix and blend on speed number 4 coarsely chopped. Season with Salt and Pepper.

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