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"Broiling, Grilling, and Panfrying Beef:  Lean, tender, thin cuts are best when employing these quick-cooking methods When broiling or grilling steaks that are at least one inch thick, position them a little farther from the heat so urce than usual so the outside doesn&amp;#039;t char before the steak is done Best bets: Porterhouse steak, T-bone steak, London broil (top round), top loin, rib-eye, sirloin steak, tenderloin, flank steak, skirt steak, cube steak, minute steak, and ground beef  Email Susan. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/videos/a20340/broiled-cubed-steak-barbecue-sauce/>