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"London Broil" aka Top Round Steak

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"London Broil" aka Top Round Steak

dkenworthy | Aug 21, 2012 10:38 AM

We have a meat CSA, and have had a large chunk of grass-finished beef in the freezer labeled London Broil. It is between 2 and 3 pounds, appears boneless, and is about 2 inches thick. After considerable research on the web, I think it is a Top Round Steak.

It is time to get it out of the freezer and onto the table. I have no idea what to do with it. I usually use chuck for stews/pot roast. I have never made chicken fried steak or swiss steak. I do have a meat hammer, but am not too enthusiastic about trying to pound this big chunk of meat. What would you do with it? Open to any cooking tradition or method. TIA for any advice.

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