London calling … what EXACTLY is a London Broil ??

Greetings Carnivores,

London Broil.

I get asked about it all the time. What is it? Where does it come from? How do you prepare it? What’s with the name?

Well, the short answer is … London Broil means a lot of different things to a lot of different folks and … none of them have ANYTHING to do with London (England, that is).

Sliced London Broil on a wooden cutting board alongside white handled cutlery — Sliced Inside Round London Broil

In America, it’s actually referred to as a “preparation” rather than a specific cut since both the Flank Steak AND the Inside Round can be used. As far as the preparation goes, this piece of meat is typically marinated for several hours then roasted or grilled over high heat to achieve a rare to medium rare finished product then, sliced thinly across the grain and usually stacked on a roll for sandwiches.

DSCF4958[1] — Tenderized Inside Round Steak

Now … here in Canada, for a “London Broil” we use either a Flank Steak or an Inside Round as well but, the big difference is … we tenderize the piece of meat, either by pounding it or running it through a tenderizer (cube steak machine) then, we a lay big roll of seasoned, pork sausage across it’s width and roll it up.

To facilitate easier slicing (since ground meat doesn’t really like to be “sliced”) the whole ‘roll’ is placed into the freezer for 20 minutes. The finished product is then sliced into 1-2 inch rounds, then either grilled or broiled.

DSCF4965[1] — Let it “set up” in the freezer before trying to slice

DSCF4966[1] — Canadian “version” of the London Broil

Another variation around here is a “London Broil Loaf” where partially cooked side bacon is placed across the width of the tenderized Flank Steak and seasoned ground Veal is used as the “stuffing”.

So, as you can see, the term “London Broil” and just what it is, kind of depends on where you live. Either way, you should give both of these a try and let me know what you think.

I LOVE getting comments and questions so, keep ‘em coming. 🙂

Stay tuned and … please click “follow” at the top of the page (Carnivore Confidential). You’ll get an email notice every time I write something new.

Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential

Responses

foodisthebestshitever

June 8, 2015

London broil eh. Awesome. I’m going to try it out 👌

Reply
1. Carnivore Confidential
  
  June 8, 2015
  
  Try it both ways and let me know what you think 🙂
  
  Reply
Tony

June 8, 2015

Very nice! I will have to try your Canadian “version” 🙂 Looks good for sure.

Reply
1. Carnivore Confidential
  
  June 8, 2015
  
  Let me know what you think 🙂
  
  Reply
  1. Tony
    
    June 8, 2015
    
    Will do.
Gary Lum

June 8, 2015

I like the Canadian version…I mean who doesn’t like tenderised steak with a big roll of pork sausage inside. Beef and pork, two out of the three essential food groups 😀

Reply
1. Carnivore Confidential
  
  June 9, 2015
  
  Agreed 🙂
  
  Reply
Australian London Broil

June 9, 2015

[…] morning I was reading Doug’s blog Carnivore Confidential and he shared an explanation of a London broil. At the time I just thought it was interesting and commented that I prefer the Canadian version […]

Reply
1. Carnivore Confidential
  
  June 9, 2015
  
  Agreed … thx for chiming in Dr. Gary 🙂
  
  Reply
2. Carnivore Confidential
  
  June 9, 2015
  
  Thx for the mention and links to my blog Gary 🙂
  
  Reply
Conor Bofin

June 11, 2015

Thanks for the education. Being from Ireland (where we would never use the term ‘broil’), I knew it had to be from over there. However, the two ‘versions’ were a surprise.

Reply
1. Carnivore Confidential
  
  June 11, 2015
  
  Yes … it’s always a bit confusing where different regional names are used for the same cut … in this case … treatment. Thx for chiming in Sir 🙂
  
  Reply
auntiedoni

June 11, 2015

Flank Steak is a versatile piece of beef. Here’s what I like to make with it:https://mykitcheninthemiddleofthedesert.wordpress.com/2013/05/15/weve-lived-here-how-long-and-i-didnt-make-what/
Aloha

Reply
1. Carnivore Confidential
  
  June 11, 2015
  
  Thx so much for the like and follow 🙂 I loved your flank recipe … and, I totally agree … it’s one of my favourite cuts as well. Stay hungry Auntie 🙂
  
  Reply
  1. auntiedoni
    
    June 11, 2015
    
    Always
  2. Carnivore Confidential
    
    June 16, 2015
    
    Hi Auntie,
    I dug up a couple of past posts of mine re: the glorious Flank … hope you enjoy 🙂
    
    3 Dressed up as a 9 … the Flank steak
    
    Of Flanks, Skirts (Hangers), Briskets and all things delicious.
    
    Stay hungry 🙂
Mariposaoro

June 14, 2015

Now at 1.00am, I’m craving steak with sausage.. Thanks a lot!! Lol!!!

Reply
1. Carnivore Confidential
  
  June 14, 2015
  
  Glad I could help 🙂 … stay hungry friend 🙂
  
  Reply
  1. Mariposaoro
    
    June 15, 2015
    
    Meeeeaaaaatttt!!! Hahaha!!
London Broil…Canadian Style | Tony Meets Meat

June 24, 2015

[…] a “London broil“. Carnivore Confidential weighed in on the Canadian version of “London Broil“. It looked so good I had to do my thing to it. Just so happened that I had made some […]

Reply
Tony

June 24, 2015

Oh man…made it tonight…BOMB! https://tonymeetsmeat.wordpress.com/2015/06/24/london-broil-canadian-style/

Thanks man!

Reply
1. Carnivore Confidential
  
  June 24, 2015
  
  Thx for checking back in Tony and … glad you liked it! Stay hungry friend 🙂
  
  Reply
London calling … it’s Australia on the line. | Carnivore Confidential

June 24, 2015

[…] friend of mine from the Land down unda, put another spin on the London Broil I wrote about … check his out […]

Reply
Smoked Bacon Wrapped Canadian London Broil | Tony Meets Meat

August 9, 2015

[…] So, a little while back I did a “Canadian London Broil” from my friend Doug over at Carnivore Confidential. I used the same top round steak about 1/2 inch thick and pounded it out and used a sweet Italian […]

Reply
DiscoverNet | Sneaky Ways Your Butcher Is Scamming You

January 28, 2021

[…] that’s the case, then what exactly is "London broil"? According to Carnivore Confidential, it’s actually a cooking method. In this case, the chef takes marinated beef, broils it at […]

Reply
1. Carnivore Confidential
  
  January 28, 2021
  
  I “think” I approve of “most” of what you’re saying in this article and, thank you for using my blog as part of your reference. The CO reference is true (at the Plant level) but, bears no resemblance to what happens at the store level … we have NO accesses to CO to “inflate packages”
  
  Reply