A Guide to Buying and Cooking London Broil
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 BarbecueTricks | 2013-03-05 02:07:08 |  12,725 Views |
What is London Broil
The spruce eats / Lindsay Kreighbaum
London broil despite what you might find at your local meat market is not a cut of beef. Rather it is a way of cooking a steak. It was one of the first recipes to be popularized in early restaurants in the United States and so the name London broil became synonymous with a cut of meat. The origins of this dish are unknown; it certainly did not originate 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.
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 can find London broil marketed as a 1-inch steak to a 4-inch roast that comes from either the sirloin or round cuts of beef. These cuts all have one thing in common: they are lean and tend to be tougher.
