London Broil (Top Round)
Our grass-finished London Broil, cut from the top round, offers a lean yet flavorful option for steak lovers. Raised on nutrient-rich pastures and finished on grass, this premium cut is tender, with a rich, savory taste that reflects its natural diet.
The London Broil is perfect for marinating, grilling, or broiling to enhance its deep, beefy flavor. Its firm texture makes it ideal for slicing thin against the grain, offering a deliciously satisfying meal. Whether served as a main dish or in sandwiches and salads, this versatile cut is sure to impress with its robust, grass-fed goodness.
Cooking a grass-finished top round, especially for a London Broil-style preparation, requires some attention to ensure the meat remains flavorful and tender. This cut is lean and benefits from marinating and careful cooking. Here’s how to cook it:
Marinating (Optional but Recommended):
For the best flavor and tenderness, marinate your top round for at least 2-4 hours (or up to overnight in the refrigerator). A simple marinade could include:
- Olive oil
- Soy sauce or Worcestershire sauce
- Garlic, minced
- Fresh herbs (rosemary, thyme, or oregano)
- Salt and pepper
- A touch of vinegar or lemon juice for acidity (helps tenderize the meat)
Grilling:
- Marinate the meat: If you haven’t already, marinate the top round for at least 2 hours or overnight.
- Preheat the grill: Preheat your grill to medium-high heat. If using charcoal, wait until the coals are ashy and glowing.
- Grill the steak: Place the top round on the grill, and cook it for about 4-6 minutes per side for medium-rare, depending on thickness. For medium, cook for about 7-8 minutes per side. You’re looking for an internal temperature of 130-135°F for medium-rare, or 140-145°F for medium.
- Rest and slice: Let the steak rest for 5-10 minutes after removing it from the grill. Slice it thinly against the grain to ensure maximum tenderness.
Broiling (Oven):
- Marinate the meat: Marinate the top round as described above.
- Preheat the broiler: Preheat your oven's broiler and set the rack about 4-6 inches from the heat source.
- Broil the steak: Place the top round on a broiler pan or a baking sheet. Broil for about 4-5 minutes per side for medium-rare. Adjust the time depending on the thickness of the meat and your preferred doneness.
- Check the temperature: Use a meat thermometer to ensure the internal temperature reaches 130-135°F for medium-rare, or 140-145°F for medium.
- Rest and slice: Let the meat rest for 5-10 minutes before slicing thinly against the grain.
Pan-Searing and Oven-Finishing:
- Marinate the meat: Marinate the top round for at least 2 hours.
- Preheat the skillet: Heat a cast-iron skillet or heavy pan over medium-high heat. Add a tablespoon of oil (like avocado or grapeseed oil).
- Sear the steak: Once the skillet is hot, sear the top round for about 3-4 minutes per side to develop a rich brown crust.
- Finish in the oven: Preheat your oven to 400°F. After searing, transfer the skillet to the oven and cook for an additional 5-8 minutes, depending on the thickness of the steak and your desired doneness. Use a thermometer to check the internal temperature (130-135°F for medium-rare).
- Rest and slice: Let the meat rest for 5-10 minutes, then slice thinly against the grain.
Tips:
- Tenderness: Top round is lean and can be tougher than other cuts, so it’s best to slice it thinly against the grain to maximize tenderness.
- Don’t Overcook: Since it’s a lean cut, overcooking can make it dry. Aim for medium-rare to medium doneness for the best result.
- Marinating: A good marinade is key to adding flavor and helping tenderize the meat.
Enjoy your perfectly cooked grass-finished top round!