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London Broil
The name
London Broil is actually a cooking term
to the way the meat is cooked rather than
how it used by meat markets as a cut of
meat.
1. A rack
that has been cut into large pieces,
tenderized by marinating, broiled or
grilled, then thinly sliced across the
grain.
2. A term also used for various thick cuts
of meat including sirloin tip and top round.
London Broil
Recipes
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London Broil
is a beef-based food dish that involves
cooking flank or round steak close to a
cooking source by way of broiling or
grilling.
The cut of meat traditionally
 used
is
flank steak, which is a large section of
lean muscle. Because the muscle fibers run
the entire length of the cut, the meat can
be tough if not tenderized via scoring,
pounding, or marinating.
The preparation of London Broil typically
involves marinating the meat for several
hours followed by heating in an oven broiler
or outdoor grill. In both heating methods
the meat is placed approximately three
inches from a direct heat source and turned
several times to promote even cooking while
preventing burning. It is commonly served in
thin slices, cut across the grain.
45 degree
angle across the grain.
This cut of
meat originated in the United States in the
1930s |
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