London broil can be the beefy centerpiece to any meal: Its simple, affordable, and flavorful. If you grew up on chewy London broil, you might have some aversions—but its time to reconsider this popular dish for a special dinner. Ultimately, it comes down to using the right beef and cooking it correctly so its juicy and tender—not tough and chewy.
“Butchers love London broil because its packed with beefy flavor and easy on the wallet,” says Heather Marold Thomason, a butcher and the owner of Primal Supply Meats. And if its a butchers preference? You know its going to be good.
If you see a cut labeled “London broil” at the supermarket, it’s a good candidate for this marinating and grilling cooking method. You could also use it for stews or smaller braises. London broils, flank steak, and top round steaks are all generally less expensive because they are tough and lean.
What Is London Broil?
London broil is typically a thick steak cut from a lean muscle, intended to be marinated—which improves tenderness—and broiled, says Thomason. Its a bit of a misnomer: Supermarkets may label beef as London broil, but there is no actual piece of meat with that name. “It is often cut from the round, or leg muscles, of the beef, but the best London broil is cut from the top round, which is relatively tender and has great flavor,” says Thomason.
As for the name? No one is sure. It doesnt appear to have come from over the pond—London broil has no meaning in England.
Flatiron Steak
Coker also likes flatiron steak. It may be pricier, but its uniformly thick—which makes it easier to cook evenly—and very lean. “When cooked and rested properly, it can be a beautifully tender cut of meat,” Coker says. “It works great for any additional marinating and seasoning you may prefer for your London broil, because of the lack of exterior fat and perfectly uniformed shape. Its thickness tends to slice very nicely for any kind of display you may wish to use for plating or putting into sandwiches.”
What is a London Broil? Mystery beef cuts identified | Jess Pryles
FAQ
What quality meat is London broil?
Why is London broil so good?
Which is better bottom round or London broil?
What is London broil?
London broil, despite what you might find at the local meat market, is not a cut of beef. Rather it is a method of cooking a steak. It was one of the first recipes to become popular in early restaurants in the United States and so the name London broil became synonymous with a cut of meat.
Is London broil a steak?
Originally London broil was made with flank steak, but over the years, the name has been applied to many other lean, thick cuts of beef, such as top round. Generally, you will find London broil being marketed as anything from a 1-inch steak to a 4-inch roast that comes from the sirloin or round sections of beef.
Is London broil expensive?
A London broil used to an inexpensive meal, but with the popularity of flank steak and skirt steak resulting in higher prices, London Broil is not a cheap meal anymore. It’s not filet mignon expensive, but costs a lot more than ground beef.
What is the difference between London broil and flank steak?
London broil is a type of meat preparation. The way it is marinated, cooked, and cut creates a London broil. Flank steak is a cut of meat. It is a lean and tough cut of beef that comes from the abdomen. People often refer to one with the other because flank steak is often prepared in the London broil cooking method.