I have cooked flank and top round and brisket and chuck. Marinate in zesty italian dressing. Sear the outside (except for brisket) while leaving the inside medium rare and cut thin across the grain. Cheap chuck done properly is as good as filet mignon
Works for me, mate. Given the price of ‘London Broil’ (no matter WHERE they cut it out of the cow, I’m liking various chuck cuts more and more these days!