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'London broil' cut

I know "London Broil" is supposed to be a method of preparation, not a cut. But I frequently see meat labeled like this and on sale (on sale is always good). Judging by appearance and what I found online this is a top round, but cut as a thick steak, not as a roast. In some parts of the country, flank steak is "London broil", but this is not flank. I picked one that has some marbling.

Considering how often I have seen this on sale I need to find some good ways to use this cut. The grill is broken so I am limited to stovetop and oven. Suggestions?

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