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 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