These are cut 1 inch to 1 1/4 inch thick. A lean option since this steak is cut from the top round.
Pictures shown are to show front and back of the cuts for marbling and textures - not necessarily items purchasing, see unit description for details
London Broil
Technically, London broil is a cooking method, not a cut of beef, but many grocery stores sell steaks by this name. It’s a top round steak cut from the hindquarters of the beef.
How to Cook It: It’s best to marinate these steaks with an acidic ingredient to help break down the tough muscle fibers. Then, flash-sear them in a hot pan or on the grill. Overcooked London broil can be tough and chewy, so we recommend keeping the steak in the medium-rare to medium range. Then, cut the steak against the grain after resting. These steaks are also a great choice for homemade beef jerky.
