I know that London Broil is a method, not a cut. But some stores do
label cuts as London Broil. I thought that's what we bought. Last
night I pulled a package out of the freezer and put it in the fridge.
I just looked at it and it says: Boneless Chuck Petite Steak.
Googling says it's usually top round roast. The steaks are about 3/4
inch thick. Here's a pictu

http://i32.tinypic.com/hs2hpy.jpg

Will these work for London Broil? Is there a better way to use them?

Any help is always appreciated.

Lou