The top round broil, also known as the London broil, is a large flat steak taken from the round primal cut. It is the most flavorful of all the “round” steaks and is extremely lean. It is best cooked medium-rare to avoid drying out. It can be grilled or roasted whole and then sliced thin against the grain, or cut up into slices or cubes and seared for stir-fry, stew or soup. For a whole cut preparation, try soaking the steak in soy sauce overnight before grilling or searing and serve it sliced thin over a bed of greens.