Is London Broil Roast Beef? A Meaty Matter Decoded
No, London Broil is not a type of roast beef. While both are beef dishes, London Broil is a cut of meat, typically marinated and then broiled or grilled, while roast beef refers to a cooking method applied to a variety of beef cuts.
Untangling the Beefy Basics: London Broil vs. Roast Beef
Understanding the nuances of beef cuts and cooking methods can be confusing, especially when regional variations come into play. Let’s break down the key differences between London Broil and roast beef.
What Exactly Is London Broil?
London Broil isn’t actually a specific cut found neatly packaged in your butcher’s display. It’s a method of preparing a relatively lean, inexpensive cut of beef. Traditionally, it refers to flank steak, but sometimes top round steak or even sirloin flap meat are used. The key is that the chosen cut benefits significantly from marinating to tenderize and add flavor, followed by quick, high-heat cooking.
- Cut: Typically flank steak, top round steak, or sirloin flap meat.
- Preparation: Marinated, then broiled or grilled.
- Cooking Method: High heat, cooked to medium-rare or medium.
- Serving: Sliced thinly against the grain to maximize tenderness.
Demystifying Roast Beef
Roast beef, on the other hand, is a broad term referring to beef that has been cooked via roasting – meaning, cooked in an oven with dry heat. Numerous cuts of beef can be roasted, leading to a wide variety of roast beef preparations. Prime rib, eye of round, and sirloin tip roast are common choices.
- Cut: Various cuts including prime rib, eye of round, sirloin tip, top round, and bottom round.
- Preparation: Seasoned or rubbed with herbs and spices, sometimes seared before roasting.
- Cooking Method: Oven-roasted at varying temperatures.
- Serving: Sliced thickly or thinly depending on the cut and desired serving style.
The Key Differences Summarized
The table below highlights the primary differences for quick reference:
| Feature | London Broil | Roast Beef |
|---|---|---|
| Defining Factor | Cut & Cooking Method Combination | Cooking Method (Roasting) |
| Common Cuts | Flank, Top Round, Sirloin Flap | Prime Rib, Eye of Round, Sirloin Tip, Round |
| Cooking Method | Broiling or Grilling | Oven Roasting |
| Typical Doneness | Medium-Rare to Medium | Varies depending on the cut; Rare to Well Done |
Why the Confusion?
The confusion often stems from the fact that both dishes involve beef and share similar serving suggestions: sliced and enjoyed as a main course. However, the core difference lies in the precise cut of beef used and the method of cooking employed. Marketing can also play a role; sometimes, pre-cooked roast beef slices might be labeled in a way that creates ambiguity.
Frequently Asked Questions (FAQs)
What’s the best marinade for London Broil?
The best marinades for London Broil typically include an acidic component (like vinegar or lemon juice) to help tenderize the meat, oil to carry flavors, and a blend of herbs and spices. Common ingredients include soy sauce, Worcestershire sauce, garlic, and herbs like rosemary and thyme. A longer marinating time (at least 4 hours, preferably overnight) is recommended.
Can I roast a London Broil instead of broiling or grilling it?
While you can roast a flank steak (the most common cut for London Broil), it’s not the ideal cooking method. Roasting, especially at low temperatures, can dry out the lean flank steak. Broiling or grilling at high heat sears the outside while keeping the inside relatively moist, which is what you want for this cut. If you do roast it, use a higher temperature and monitor the internal temperature closely to avoid overcooking.
What’s the ideal internal temperature for London Broil?
For medium-rare, aim for an internal temperature of 130-135°F. For medium, aim for 135-145°F. Using a reliable meat thermometer is essential to avoid overcooking, which can make London Broil tough.
Why is slicing against the grain so important for London Broil?
Slicing against the grain shortens the long muscle fibers in the flank steak, making it significantly easier to chew and more tender. Failing to do this can result in a tough and chewy eating experience.
Can I use London Broil for sandwiches like roast beef?
Yes, you can use thinly sliced London Broil for sandwiches. It offers a leaner and often more flavorful alternative to traditional roast beef. However, remember that it has a different texture and taste profile due to the marinade and cooking method.
What are some good side dishes to serve with London Broil?
Popular side dishes include roasted vegetables (asparagus, Brussels sprouts, carrots), mashed potatoes, grilled corn on the cob, and salads. The rich flavor of London Broil pairs well with a variety of accompaniments.
Is London Broil always marinated?
While not strictly required, marinating London Broil is highly recommended. The marinade helps to tenderize the relatively tough flank steak and infuses it with flavor. Without marinating, the result can be quite chewy.
What other cuts can be used as a substitute for London Broil?
If you can’t find flank steak, top round steak or sirloin flap meat are good substitutes. Look for relatively lean cuts that benefit from marinating and quick, high-heat cooking.
How do I prevent my London Broil from becoming tough?
Key factors include proper marinating, not overcooking, and slicing against the grain. Using a meat thermometer to monitor the internal temperature is crucial to achieving the desired doneness.
Can I freeze cooked London Broil?
Yes, cooked London Broil can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It’s best to use it within 2-3 months for optimal quality.
Is London Broil healthy?
London Broil is a relatively lean cut of beef, making it a good source of protein and essential nutrients. However, the healthiness also depends on the marinade used and the side dishes served with it. Choose lower-sodium marinades and pair it with plenty of vegetables for a balanced meal.
What kind of wine pairs well with London Broil?
A medium-bodied red wine, such as Cabernet Sauvignon or Merlot, generally pairs well with London Broil. The tannins in the wine help to cut through the richness of the beef. Consider the marinade ingredients when choosing your wine; for example, a spicier marinade might pair well with a Zinfandel.