	Basics Refrigerator Storage (35ºF to 40ºF) 3 to 4 days Freezer Storage (0ºF or colder) 6 to 12 months How Much? 1 pound yield 4 (3-ounce) cooked, trimmed servings

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Beef Top Round Steak aka London Broil (other cuts known as London Broil include Beef Shoulder Steak and Beef Flank Steak)

Lean, full-flavored top round steak has an excellent nutrition profile. This economical boneless cut is completely edible with no waste. It offers the best combination of flavor and texture among the round steaks. Less tender top round steak is best when marinated 6 to 24 hours in a tenderizing marinade and then grill, broil or skillet cook. For best eating quality, cook only to medium rare and carve into thin slices.

Grilling

Beef Top Round Steak, marinate (3/4 to 1 inch thick)
Grill steak (3/4 inch thick), uncovered, over medium, ash-covered coals 8 to 9 minutes (steak 1 inch thick, 16 to 18 minutes) for medium rare doneness, turning occasionally. Do not overcook.

Beef Top Round Steak, marinate (1-1/2 inches thick)
Grill steak, covered, over medium, ash-covered coals 25 to 28 minutes for medium rare doneness, turning occasionally. Do not overcook.

Broiling

Beef Top Round Steak, marinate (3/4 to 1 inch thick)
Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil steak (3/4 inch thick) 12 to 13 minutes (steak 1 inch thick, 17 to 18 minutes) for medium rare doneness, turning once. Do not overcook.

Beef Top Round Steak, marinate (1-1/2 inches thick)
Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 27 to 29 minutes for medium rare doneness, turning once. Do not overcook.

Skillet Cooking

Beef Top Round Steak, marinate (3/4 to 1 inch thick)
Heat heavy nonstick skillet over medium heat until hot. Place steak in skillet. Do not crowd. Cook steak (3/4 inch thick), uncovered, 11 to 12 minutes (steak 1 inch thick, 15 to 16 minutes) for medium rare doneness, turning occasionally. Do not overcook.

Cooking Tips

Marinate 6 to 24 hours in tenderizing marinade. A tenderizing marinade contains a food acid, such as lemon juice, vinegar, Italian dressing, salsa or wine.
Allow 1/4 to 1/2 cup marinade for each steak.
Marinate in food-safe plastic bag or glass or stainless steel container in refrigerator. Turn steak occasionally for even exposure to marinade.
Reserve a portion of the marinade before adding the beef to use later to baste or serve as a sauce. Marinades that have been in contact with raw meat must be brought to a full rolling boil before being served.
Never save and reuse marinade.
Pat raw steak dry with paper towels to promote browning.
Cook over medium heat; high heat chars the outside before the inside is done. Thin-cut steaks can be cooked at a higher temperature.
Turn with tongs or spatula; piercing causes loss of flavorful juices.
Recommend cooking to medium rare doneness for best eating quality.
Remove excess drippings from skillet as they accumulate during cooking.
Carve top round steak crosswise into thin slices.

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Doneness

For best results, cook steak to medium rare (145ºF) doneness. Do not overcook.

Use instant-read thermometer for the most accurate method. Insert thermometer horizontally from side of steak into center.
To judge doneness visually, make a small slit near center of steak and check color.
Medium rare = pink in center, slightly brown toward exterior
Prevent thick steaks (1-1/2 inches thick or thicker) from overcooking by removing them when internal temperature is 5ºF lower than desired doneness. Let stand 5 to 10 minutes before carving and internal temperature will rise 5ºF to reach desired doneness.

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