This recipe is from A Treasury of Great Recipes by Vincent & Mary Price, and originally comes from Sardi’s Restaurant in New York. (I decided to link the Wikipedia entry since it gives much more history than the actual Sardi’s website does.)

London broil, which is served at all to few restaurants, is my favorite standby at Sardi’s. Much leaner than steak, it makes a hearty yet nonfattening lunch or dinner. – Vincent Price

Ingredients

• top round of beef
• cooking oil
• salt, pepper
• butter
• red wine (optional)
• consumme (optional)

Beef

Sardi’s uses a prime bee top round, cut at least 2 1/2 inches thick. A 2-pound piece of beef, cut for London broil, should measure 3 inches wide and 8 inches long.

1. Brush the meat with cooking oil, place on the broiler pan, and sprinkle with salt and pepper.

2. Broil for 10 minutes, turn and broil for 10 to 15 minutes longer, or until done to taste. (This is for rare.)

3. Place on hot serving platter.

Presentation

1. To juices in dripping pan add: 1/2 cup water, red wine, or consomme.  Cook, stirring in brown glaze in pan. Add: 1 tablespoon butter and stir until butter is melted. Correct seasoning.

2. Carve the meat crosswise on a slant in thin slices and serve with the pan gravy in a separate boat.