Consider tough, chewy top round steak a thing of the past. This grilled top round recipe starts with a hearty dose of rosemary salt to tenderize the meat and infuse it with all that the woodsy aromatic herb offers. Then, the steak is seasoned, smoked at a low temperature, and seared at the end for excellent grill marks.
Rinse the steak, pat it dry, and transfer it to a rimmed baking sheet lined with a wire rack. A plate lined with paper towels is fine if you don't have a rimmed baking sheet and wire rack.
Add the salt to a food processor with the rosemary and lemon zest. Pulse until fragrant and well combined. This helps release the oils from the rosemary and lemon zest into the salt.
Liberally coat both sides of the top round with rosemary salt and refrigerate uncovered for 6-8 hours.
Remove the top round steak from the refrigerator, rinse under cool water to remove the salt brine, and pat dry with paper towels.
Combine the pepper, garlic powder, onion powder, and sugar in a small bowl.
Season both sides of the steak. Set the top round aside to come to room temperature.
Meanwhile, preheat your Z Grills with hickory pellets or other wood pellet grill to 225 degrees Fahrenheit.
Insert the probe of your thermometer into the center of the thickest portion of the meat, place it onto the grates, close the lid, and smoke for 1 hour or until the internal temperature reaches 130 degrees Fahrenheit.
Remove the top round from the grill and set it aside.
Increase the grill temperature to 500 degrees Fahrenheit and preheat with the lid closed.
Sear the steak for 3 minutes per side. Rotate the top round a quarter turn at the halfway mark for each side.
Remove from the grill, rest for 5-10 minutes, then slice against the grain, and serve.
If you can't see the grain clearly, cut a small slice from one end of the top round. Once cut, you'll be able to determine the direction of the grain.