London Broils are a lean, firm textured piece of the top round (upper back leg) of our beef. They can be a bit tricky to cook but if you treat them more like a thick steak you will be successful. We recommend cooking to medium rare. Baste with butter, dry rub with your favorite spices or marinating are also good ideas. Your digital meat thermometer will come in handy with this cut!
Grilling, broiling and roasting all work well - just watch your internal temperature so it doesn't overcook. It can be hard to cut london broils against the grain, so I try to slice on a bias. The idea is to shorten the meat fibers as much as you can before eating.