Most people mistakenly think London broil started out as a cut of meat, when it’s actually a type of preparation. The term refers to meat that marinates and then sears or broils at a high heat. After years of popularity, some grocery stores do sell top-round steak under the name “London broil” since it’s good for this cooking style after tenderizing.
How type of meat do you use for London broil?
Top-round steak, sometimes sold as “London broil” or flank steak is the traditional cut of beef used for London broil since they take well to marinades.
How do you cook London broil?
You make a marinade for the meat—ours is olive oil, lemon juice, garlic, and Worcestershire—and let it soak up the flavor for at least an hour and up to overnight. When ready to cook, preheat broiler and scrape off garlic from the steak (it’ll burn under the high heat). Broil on a sheet pan for 12 to 15 minutes per side, then let rest 10 minutes before slicing AGAINST THE GRAIN. Very important.