This is the classic cut for Sunday roast beef. It has excellent flavor, and it does not need much to make it taste great. You can certainly follow any number of elaborate recipes, but simply salting it and letting it sit overnight in your fridge is all that's required for a delicious meal.
London Broil comes from the top round (upper back leg). It is a lean roasting cut, similar to others from the same region - Eye of Round, and Tri-Tip. As with all lean cuts, cooking only to the desired level of doneness is recommended. Overcooking a lean cut will make for dry meat. We use digital instant read thermometers in our home kitchens to ensure the right internal temp and no higher is reached.
Photo Credit - Normandy Alden