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).
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.
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.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.
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