Two inexpensive cuts of beef are top round and bottom round. They derive from the area of the cow called the beef round, which is a cow's rump and shank. London broil is not actually a cut of beef; rather, it is a technique for cooking tough types of beef.
Top round comes from the inside of the shank; it's the most tender round cut. Bottom round comes from the outside of the shank; it's the toughest round cut. Beef round tends to be inexpensive because these cuts are harder to cook than other cuts of beef.
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Top round and bottom round cuts are suitable for braising, roasting, stews and other slow-cooking techniques. Top round may be used to make roast beef, while bottom round may be used to make rump roast. Round beef may be cooked London broil-style.
Making London Broil
Marinate top or bottom round steaks for 8 to 24 hours. Your marinade should include herbs, spices and acidic liquids such as wine and vinegar. Once your steaks have marinated, broil or grill them for 7 to 10 minutes per side.
Your marinade should include acidic liquids. This is because they help tenderize the meat by breaking down its connective tissues.
London broil is not actually a British dish; it originated in Philadelphia in 1931.