What Is a London Broil Cut of Beef?
The term “London Broil” refers to both a cut of beef and a method of cooking. While often associated with the flank steak, it can also describe a top round steak that has been marinated and broiled or grilled.
A Bit of Beef History: The Origins of London Broil
The exact origins of the name “London Broil” are shrouded in a bit of mystery. Despite its name, the dish isn’t commonly found in London, England. The most likely explanation is that it originated in North America, possibly in the early 20th century. The “broil” part of the name clearly refers to the high-heat cooking method typically used.
Understanding the Flank Steak Connection
While “London Broil” can technically refer to a top round steak, it’s most frequently associated with flank steak. Flank steak is a lean, flavorful cut of beef that comes from the abdominal muscles of the cow. It’s known for its long, flat shape and distinct grain. Its relatively affordability and suitability for high-heat cooking have made it a popular choice for “London Broil.”
The Top Round Steak Alternative
Top round steak, cut from the rear leg of the cow, offers a lean and economical alternative when preparing “London Broil”. Because it can be tougher than flank steak, top round requires careful marinating to tenderize the meat before cooking. When prepared correctly, it can provide a similar, satisfying meal at a lower cost.
Key Benefits of London Broil (Regardless of the Cut)
No matter whether you opt for flank or top round, preparing “London Broil” offers several advantages:
- Flavorful: When properly marinated and cooked, both flank and top round steak can deliver a rich, beefy flavor.
- Relatively Lean: Both cuts are leaner than many other steak options.
- Versatile: London Broil can be served sliced thin on its own, used in salads, sandwiches, or stir-fries.
- Relatively Affordable: Compared to premium cuts like ribeye or filet mignon, flank and top round are generally more budget-friendly.
- Quick Cooking: The high-heat cooking method allows for relatively quick preparation, especially for flank steak.
The Marinating Process: Essential for Success
Marinating is critical to achieving tender and flavorful London Broil. The marinade typically contains:
- Acid: Such as vinegar, lemon juice, or wine, to help break down the meat fibers.
- Oil: To help carry the flavors and prevent the meat from drying out during cooking.
- Flavorings: Such as garlic, herbs, spices, and soy sauce to enhance the taste.
A minimum of 30 minutes is recommended, but overnight marinating yields the best results.
The Broiling/Grilling Technique: High Heat is Key
The cooking process involves subjecting the marinated steak to high heat for a short period. Whether you choose to broil in the oven or grill outdoors, the goal is to achieve a seared exterior and a medium-rare to medium interior (around 130-145°F).
- Preheat: Ensure your broiler or grill is preheated to high heat.
- Pat Dry: Remove the steak from the marinade and pat it dry with paper towels. This helps ensure a good sear.
- Oil Lightly: Lightly oil the steak to prevent sticking.
- Broil/Grill: Broil or grill for 4-6 minutes per side, depending on thickness and desired doneness.
- Rest: Let the steak rest for at least 10 minutes before slicing against the grain.
Slicing Against the Grain: The Final Touch
This is perhaps the most important step. Both flank and top round steaks have distinct muscle fibers running lengthwise. Slicing against these fibers shortens them, making the meat significantly more tender and easier to chew. Always locate the grain and slice perpendicular to it.
Common Mistakes to Avoid
- Overcooking: Overcooking makes London Broil tough and dry. Use a meat thermometer to ensure optimal doneness.
- Insufficient Marinating: Failing to marinate properly will result in a tough and less flavorful steak.
- Not Slicing Against the Grain: This is the most common mistake and can ruin an otherwise perfectly cooked London Broil.
- Skipping the Rest: Allowing the meat to rest allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Using the Wrong Cut: While top round can work, flank steak is generally the preferred choice.
Flavor Pairings: What to Serve with London Broil
London Broil is incredibly versatile and pairs well with a variety of side dishes:
- Classic Choices: Mashed potatoes, roasted vegetables (asparagus, Brussels sprouts, carrots), and green beans.
- Mediterranean Flair: Greek salad, hummus, pita bread, and grilled vegetables.
- Asian-Inspired: Stir-fried vegetables, rice, and a soy-ginger glaze.
- Summer BBQ: Corn on the cob, potato salad, and coleslaw.
Nutritional Information: A Healthier Steak Option
London Broil (especially flank steak) is a relatively lean cut of beef. A 3-ounce serving typically contains:
| Nutrient | Amount (approximate) |
|---|---|
| Calories | 150-180 |
| Protein | 25-30 grams |
| Fat | 5-8 grams |
| Saturated Fat | 2-3 grams |
| Cholesterol | 70-80 mg |
| Iron | Significant amount |
Note: Nutritional values can vary depending on the cut of meat and cooking method.
Frequently Asked Questions About London Broil
What is the ideal internal temperature for London Broil?
The ideal internal temperature for London Broil is between 130-135°F for medium-rare and 135-145°F for medium. Using a meat thermometer is highly recommended to ensure accurate doneness.
Can I use a different cut of beef for London Broil?
While flank steak and top round are the most common choices, you can technically use other lean cuts of beef, such as skirt steak or even sirloin tip. However, adjust the marinating and cooking times accordingly to ensure optimal tenderness and flavor.
How long should I marinate London Broil?
The minimum marinating time is 30 minutes, but for the best results, marinate for at least 4 hours, or preferably overnight. Longer marinating times allow the flavors to penetrate deeper into the meat and tenderize it more effectively.
Is London Broil a tough cut of beef?
London Broil can be tough if not prepared correctly. The key is to marinate it adequately and slice it against the grain. These two steps will significantly improve the tenderness of the meat.
Can I cook London Broil in a pan on the stovetop?
Yes, you can cook London Broil in a pan on the stovetop. Use a heavy-bottomed skillet, preferably cast iron, and sear the steak over high heat for 4-6 minutes per side, depending on thickness and desired doneness. Ensure the pan is hot before adding the steak.
What’s the best way to slice London Broil?
The best way to slice London Broil is to identify the direction of the muscle fibers (the grain) and then slice perpendicular to them. This shortens the fibers, making the meat much easier to chew.
Can I freeze London Broil after cooking?
Yes, you can freeze cooked London Broil. Allow the steak to cool completely, then wrap it tightly in plastic wrap and foil, or place it in an airtight container. Properly frozen London Broil can last for up to 2-3 months.
How do I reheat London Broil without drying it out?
The best way to reheat London Broil is to slice it thinly and reheat it gently in a skillet with a little bit of broth or sauce. You can also reheat it in the oven at a low temperature (around 250°F) covered with foil. Avoid microwaving, as this can make the meat tough and dry.
What are some variations on the classic London Broil marinade?
Numerous variations on the classic London Broil marinade exist. Some popular options include adding balsamic vinegar, Worcestershire sauce, Dijon mustard, or red pepper flakes to the base marinade ingredients.
Is London Broil a healthy meal option?
London Broil, particularly flank steak, is a relatively lean cut of beef and can be part of a healthy diet. It’s a good source of protein, iron, and other essential nutrients. Choose lean cuts and use healthy cooking methods to maximize its nutritional benefits.
How can I tell if London Broil is cooked to the right temperature without a thermometer?
While a meat thermometer is the most accurate way to determine doneness, you can use the touch test. Medium-rare steak will feel slightly firm but still have some give when pressed. However, this method requires experience and is not as reliable as using a thermometer.
Can I use a rub instead of a marinade for London Broil?
Yes, you can use a dry rub instead of a marinade. While a marinade helps tenderize the meat, a rub primarily adds flavor. Apply the rub generously to the steak at least 30 minutes before cooking, or preferably several hours in advance.