The cut of top round often sold as London Broil (which is actually a method of cooking, not a cut of meat) is generally tough and not outstandingly flavored, but it can be had cheap; of course, I generally buy it when on sale for $2-3/ lb. and probably don't get the best pieces. I mostly use it ground or stewed, in highly flavored dishes; it is one cut that you can get cheap without too much excessive fat.
If you have the time, put it in the slow cooker with broth and your favorite seasonings. It will take 10-12 hours on low, but should end up well done, tender and moist. I also like to add in a bit of pancetta or bacon, to bring some fat to the party, because the cut is so lean. If you do that, cook the bacon or pancetta until almost done. Add it and any of the fat it gave off to the slow cooker, and put the meat on top of that.
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