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Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. There are 7 references cited in this article, which can be found at the bottom of the page. This article has been viewed 279,795 times. What exactly is a London Broil? Culinary pundits agree that the dish isn’t even from London!
What’s certain is this: London Broil is a flank steak dish that, when cooked correctly, is filling, flavorful, and nutritious. Though the London Broil can be cooked several different ways, marinating and slow-grilling the meat is an easy way to impart delectable texture and flavor. While good chefs can make a tasty London Broil from a cheap piece of meat, this can be challenging, so opt for a high-grade piece of beef whenever you can. If you’re unsure of which cuts of flank steak are the best, talk to your local butcher.
Note that some butchers may label a cut of meat called top round steak as London Broil, rather than flank steak. Flank steak sometimes has an unfair reputation as a tough, chewy, and flavorless cut of meat. However, this is only true if the meat is poorly-prepared. A number of ways can make flank steak tender before you even begin to cook it. Hit it with a tenderizing mallet on a clean cutting board.
This breaks up the meat’s tough muscle fibers, giving it a softer texture. Don’t use powdered meat tenderizers or tenderizing compounds containing extracts from papaya or pineapple fruits. Banging your flank steak with a hammer isn’t the only way to make it more tender. We’ve included a few sample marinade recipes above. Finally, leave it in the fridge for at least a few hours. Usually, about half a day of marinating will allow the meat to absorb as much flavor as possible. To help the flank steak absorb its marinade, score the meat before marinating it.