Please explain the diff betw a london broil and a flank steak. My butcher told me they were not the same body part but this recipe is confusing me.

Your butcher is correct. The recipe author is wrong.

Beef cut names are defined by the USDA to reduce confusion and ensure that the consumer gets the same cut everywhere. The primary document is the Institutional Meat Purchase Specifications (IMPS) guide.

Here is a copy of the IMPS (2MB PDF) from the USDA website. I am not 100% certain that it is the most current version:

https://www.ams.usda.gov/sites/default/files/media/IMPS_100_Fresh_Beef%5B1%5D.pdf

There are eight primal cuts in American beef butchery. London Broil is from the bottom round (IMPS Primal Cut 171).

https://www.chefs-resources.com/types-of-meat/beef/cuts-of-beef/meat-buyers-guide-pdf/

Flank steak is from the flank primal cut (IMPS 193), a different part of the animal.

You can see the eight primal cuts in this diagram:

https://virginiaboyskitchens.com/cdn/shop/articles/cow_cuts_with_text_transparent_1100x.png

These guidelines set forth by the USDA are meant to eliminate confusion but people need to follow them.

Butchers should not be naming cuts willy nilly. If they are doing so, find another butcher. They should be following USDA labeling regulations.

And recipe authors should be using USDA steak names.

This is a grilled flank steak recipe, not a London Broil nor broiling recipe. Note that grilling and broiling are two different cooking techniques.

Hey Julie!

I've heard this question asked a lot and I think the reason why there is a decent amount of disagreement is that originally, London Broil was simply the name for a method of cooking steak.

London Broiling typically involves marinating a leaner cut of beef, grilling either under a broiler or on a standard grill then slicing thinly against the grain.

However, as the term has become more and more popular, certain grocers and butchers have begun to label these leaner cuts from the mid section as London Broil.

Flank steak and other cuts like Hanger or Flat Iron would all work super well with this recipe.

Hope this helps!

- Justin from the Hotline team

Flank steak comes from the abdominal area of the cow. It is also referred to as London Broil. However, you can also use a top round steak as a London Broil.
The trick with either of these cuts is to cook them hot and fast and to a doneness no more than medium, but the rarer the better or they will toughen up and then you are stuck using the meat in a braise to tenderize it.