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What is the customary cut of beef known as "LONDON BROIL"?

I have bought London Broil for years-and despite a few times of overcooking it-my family and other enjoy my marinade and has always been a hit. The issue is that after "googling" the cut of beef London Broil is-I am onky now realizing that I have never asked my butcher what cut it was and even when buying from a supermarket-never bothered to look at the lable to see what it said other than the sticker or sale ad that said "london Broil" My search says it could also be Flank steak which in my view is thinner and looks different than what I have customarily seen as London Broil. I know it is NO TENDER cut of beef but, if NOT overcooked it is not a chewy piece of leather and has a nice taste. I need to order 3 large London Broils for a party and want to know the best or ONLY cut name it could be referred to as. Confused.

asked by Christine Vichi 4 months ago

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5 answers 472 views
Smaug
added 4 months ago

Most butchers use the term for thick cuts of top round, but it's not a USDA specification. It's a fairly tough, low fat cut that some (me not among them) describe as tasting "liverish"- I used to use a lot of it for stewing and hamburger, but other cuts have come down in price and I don't use it much anymore. Strictly speaking, the term refers to a method of cooking, not a cut of meat.

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Christine Vichi
added 4 months ago

Your reference to it being a "method of cooking" rather than a cut of meat is exactly what 1 of my searches said, but even after reading-still cannot see some method of cooking that is exclusive of London Broil. Regardless-what cut of meat is the best to Cook in the "London Broil" method? But since I may have grazed over what they referred to as the method- I marinate the meat overnight in a solution of Worcestershire Sauce, soy sauce, olive oil, fresh garlic, brown sugar, honey and Montreal steak rub and either broil or grill for approximately 7 min per side (I buy the largest available) until chard and caramelized. Have received nothing but rave reviews and requests for the recipe so long as i do not over cook it.

Smaug
added 4 months ago

Sorry, it's not something I actually do, but I believe your method is pretty much it. They also use the term differently in Canada, don't remember exactly how.

Smaug
added 4 months ago

ps You might try it with top sirloin if you can get a good price on it.

Gammy
added 4 months ago

I tend to not marinate London Broil (Top Round) but do use a dry rub. Read recently to try dry rubbing all sides, set on wire rack over a rimmed cookie sheet and refrigerate for up to 24 hours. The cold air will dehydrate the surface of the meat and allow a nice char to develop. Cook no more than medium rare and cut across the grain as thin as you can. Great hot off the grill or cold in sandwiches the next day.

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