So I bought a shoulder cut London Broil yesterday, and am planning on making it tonight (probably will grill it and top with a compound butter). The London Broil is a little over 2 lbs, and this would be for just my wife and I. So my debate is whether I should just cook the whole thing and deal with leftovers (any suggestions for leftovers?), or whether I should cut it in two, cook half tonight and freeze the other half. If I cut the steak, will I end up with a tough steak because juices will escape from the cut end?