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.