is top round steak the same as 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. Where this dish originated is unknown; it certainly didnt start in England, where the term “London broil” has no meaning. A London broil is a lean but tough steak that is marinated and then grilled or broiled.

The top round roast is cut from the upper thigh of the hindquarters of the beef cow. Top round is often sold in supermarkets as London Broil, which is not an actual cut of beef but a method for cooking cuts like it.

How to Cook London Broil

The marinade traditionally used for London broil can range anywhere from a simple mixture of olive oil with salt and pepper to a mixture of a wide range of ingredients. (Chefs in earlier days tended to mix seasonings, sauces, and marinades more from what was on hand than from a specific recipe.) Marinate for 2 to 3 hours per inch of meat, and then it is ready to be cooked.

Grill the marinated flank steak hot and fast and to no more than medium doneness. Overcooking will make the meat tough no matter how long it was marinated. For a thick roast, grill it directly for about 2 to 4 minutes per side, and then indirectly for up to 30 minutes. The internal temperature should not pass 135 F.

Once the steak is cooked, remove it from the grill, cover it with foil, and allow it to rest, about 5 minutes for thinner cuts and 10 minutes for whole roasts. (Resting allows the meat to relax and the juices to flow back into the meat.) Then carve the meat across the grain and serve in thin strips for maximum tenderness.

What Is London Broil?

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. These cuts all have something in common: They are lean and tend to be tougher.

Although the label may not direct the consumer how to cook the piece of meat, a London broil is meant to be marinated and cooked over high heat. Its a great way to get a really good meal out of a less expensive cut of meat.

Ted the Butcher: Beef – Top Round Steak & London Broil Explained!

FAQ

Can you substitute London broil for round steak?

What is another name for beef top round steak?

What is another name for London broil steak?

Is top round London broil good for roast beef?

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.

What is the difference between flank steak and London broil?

To those in the know, however, flank steak and London broil each have their own distinct definitions. The flank steak is a specific cut of meat taken from the lower rear section of the steer, beneath the loin. Though it contains very little marbling, it has a nice beef flavor that responds well to marinades.

What is a top round London broil?

A top round london broil is a lean subprimal cut of beef. They are also called inside round as they are cut from the inside leg of the cow. These parts are less expensive because they have very low-fat content and thus tend to be tough when not cooked properly.

Can London broil be grilled?

London broil/flank steak is usually grilled or broiled, but can also be roasted or braised. Because of its size, top round lends itself well to roasting. Serve London broil in very thin slices, making sure to cut across the grain to reduce chewiness. Top round should also be cut across the grain, sliced as thick as you wish.