In a small bowl, combine olive oil, garlic, soy sauce, Worcestershire sauce, lemon juice, Dijon mustard, rosemary, salt, pepper, and paprika to make the marinade.
Place the beef top round steak in a ziplock bag or shallow dish and pour the marinade over it. Seal and refrigerate for 4 to 6 hours or overnight.
Remove the steak from the fridge and let it rest at room temperature for 30 minutes before cooking.
Heat a cast-iron skillet or grill over medium-high heat.
Remove the steak from the marinade and pat dry with paper towels to help with browning.
Sear the steak for 4–5 minutes per side, depending on thickness, until it reaches an internal temperature of 130–135°F for medium-rare.
Transfer the steak to a plate and cover loosely with foil. Let it rest for 5–10 minutes.
Slice thinly against the grain and serve hot, garnished with chopped parsley if desired.