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.
Signs of a Good Steak
Whatever cut you pick, choose a high-quality, 100 percent grass-fed (also called grass-finished) beef. “It tastes better, is more nutrient-dense, and is better for the planet,” Thomason says.
Ensure your steak is fresh by picking a cut with a deep ruby color. “Oxidized meats are not fresh and dark purple meats can result in bad texture and iron-y flavor. This could be due to stress the animal has endured in the buildup to slaughter,” Coker says.
Youll also want to check for smell. “Rich, nutty [scented] beef will result in a great taste,” he says. “If it smells sweet or sour, then the product is not at its freshest and will result in a bad meal.”
Flank Steak
If youre making London broil at home, consider flank steak, says Coker. “Flank steak comes from the belly area of the cow. Its a relatively cheap cut with a consistent wide grain, which is great for marinating and penetrating flavor into a lean cut—making it perfect for London broil,” he says. “It does have a bit more chewiness to it, but that can easily be tackled with proper cooking, a nice long rest, and thin slicing.”