Topside steak. Topside of beef is the long, inner muscle of the cow's thigh which makes for a lean cut, yet it's more tender than silverside taken from the hindquarters. It tastes delicious when roasted as a whole joint, or diced and slowly stewed so the meat breaks down and becomes melt-in-the-mouth. Not too dissimilar to the silverside, Topside beef steaks are strong in flavour and low in price!

Topside steak Sliced from the whole topside, this steak comes from the inside of the hind leg, between the thick flank and the silverside. Lean and versatile, topside steaks benefit from tenderising and are ideal for schnitzels or steak sandwiches. They can also be sliced thinly across the grain for stir-fries or diced for low, slow-cooking. You can have Topside steak using 5 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Topside steak

You need 1 kg of topside beef steak.
It's 1/2 bottle of steak marinade.
You need 1 tsp of bbq spice.
You need 1 tsp of steak n chop spice.
Prepare 1 tsp of braai spice.

Beef topside is a cut of beef taken from the round of the cow. Generally this is one of the leanest, or most fat-free, cuts of beef available, but it is often bought surrounded by a layer of fat. The cut can be used in many different dishes, such as beef bourguignon, and it can also be roasted whole or stir-fried. Topside of beef is ideal for roasting, but due to its lack of fat, it's very important to baste the meat regularly to stop it from drying out.

Topside steak step by step

Prep is to marinate meat with spices and marinade.
In a bowl place your meat and spice it with all the dry ingredients the drizzle the marinated then mix it well and cover the meat let it stay in the fridge for few hours..
Prepare the fire with charcoal.
When it's ready then chargrill the meat, I like it well-done maybe 20 minutes each side then it's perfect.
The meat it's great and enjoy it and we will enjoy it with vegetables..

We recommend a long roast in the oven or slow cooker, remembering to fill the dish with a small amount of stock. Topside Steak (cut from joint) Salt & Pepper. Place ground Salt & Pepper on your chopping board and roll the edge of the 'steak' to coat as much as possible. Vacuum Seal or use water submersion to seal your 'steak. The topside roast is the inner thigh muscle, taken from the hind leg by following the natural seam between the knuckle and the silverside.