Combine marinade ingredients. Place beef Top Round Steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Just before grilling steak, combine salsa ingredients in medium bowl. Cover and refrigerate until ready to serve.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, about 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook).
Carve steak into thin slices. Season with salt and pepper, as desired. Serve with salsa, couscous and sugar snap peas.
Nutrition information per serving: 350 Calories; 27 Calories from fat; 3g Total Fat (1 g Saturated Fat; 0 g Trans Fat; 0.4 g Polyunsaturated Fat; 1.3 g Monounsaturated Fat;) 55 mg Cholesterol; 180 mg Sodium; 53 g Total Carbohydrate; 3 g Dietary Fiber; 27 g Protein; 4 mg Iron; 528 mg Potassium; 12.8 mg NE Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 3.8 mg Zinc; 182.7 mcg Selenium; 69.3 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline.