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A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal). The top round steak is basically a smaller cut from the top round roast. A thinner steak cut from the top round is simply called a round steak. Although the top round steak is flavorful and a bit more tender than other round cuts, it should still be marinated first if it is to be grilled or broiled. It is sometimes referred to as a London Broil, which is also a name given to a flank steak.
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USDA Nutrition Facts |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 204 |
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| Protein 30g |
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| Total Fat 9g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 252mg |
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| Sodium 41mg |
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| Cholesterol 58mg |
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| Calories 146 |
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| Protein 32g |
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| Total Fat 1g |
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| Total Carbohydrates 0g |
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| Potassium 376mg |
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| Sodium 41mg |
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| Cholesterol 82mg |
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| Calories 99 |
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| Protein 21g |
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| Total Fat 1g |
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| Total Carbohydrates 0g |
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| Potassium 355mg |
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| Sodium 43mg |
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| RecipeTips.com's video demonstration on how to grill marinated flank steak.... |
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