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. A London broil is a lean but tough steak that is marinated and then grilled or broiled until medium rare and sliced thinly against the grain.

Where this dish originated is unknown; it certainly didn't start in England, where the term "London broil" has no meaning. According to James Beard, London broil can be traced back to Philadelphia. The term began showing up in the US in the early 1930s. In the earliest incarnations of the dish, the meat was pan-fried before slicing, but eventually broiling became just as prevalent a method, which gave rise to the name.

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. 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. It's a great way to get a really good meal out of a less expensive cut of meat.

Recipes

Madeira Wine Marinade for London Broil
Teriyaki Marinade for London Broil
Fajitas