How to Cook a Top Round Steak
Also called London broil — a lean, flavorful cut that cooks low and slow, or fast and very thinly sliced.
1m 18s
Top round is a lean, flavorful cut with a few different paths to the plate. You can take it low and slow, or cook it fast over high heat and slice it very thinly against the grain — about 1/16 of an inch — for the best texture. Our head butcher cooks it to medium-rare. The same cut is also known as London broil, and it's the classic choice for beef jerky.
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