Description
“London broil” is a bit of a misnomer, as it’s not actually a specific cut of beef but rather a method of preparation. The name originated in the United States, not London, and it’s typically applied to lean, thick cuts of beef that are well-suited for high-heat cooking and slicing. Historically, the cut of choice for London broil was flank steak, but modern butchers may also label top round, sirloin, or other lean, tough cuts under this name.
The key to a successful London broil lies in its preparation. It’s a two-step process:
- Marinating: The meat is marinated for several hours, or even overnight. This step is crucial, as the acids in the marinade help to tenderize the tough muscle fibers and infuse the steak with flavor.
- High-Heat Cooking and Slicing: The marinated steak is cooked quickly over high heat, either on a grill or under a broiler, until it reaches a medium-rare to medium doneness. After a short rest, the most important step is to slice the steak very thinly against the grain. This final step breaks up the long muscle fibers, making the meat tender and easy to chew.
London broil is a popular choice for its robust, beefy flavor and its ability to turn a more economical cut of beef into a delicious and tender meal. In some parts of Canada, the term “London broil” may also refer to a ground meat patty or sausage wrapped in a thin steak, which is a different, but equally delicious, preparation.
