Despite its name, London broil isn't something you can find easily in London. In fact, it's not an English item as far as anyone knows — in England, 'London broil' doesn't actually mean anything. It's not a dish or a cut of meat either, but rather a type of cooking method that you apply specifically to steak.
To cook a steak in the London broil style, you simply use a cut of lean and tough beef (usually a flat cut) which you then marinate before you broil or grill it at a high temperature. Lean cuts of beef are , but the London broil method makes short work of them; leaving you with a tender, juicy cut of beef to chow down on. Though it's a simple way to prepare a lean steak, using the London broil method is a flexible one, since you can use it for multiple types of lean flat-cut steaks.
There are a few rules that you want to follow, however, because if you're not paying close attention, London broil can backfire on you and result in tough and chewy meat. Luckily, it's not too complicated, and it's just a matter of picking the right types of marinades and cooking times. What cut of meats can you use for London broil? The cuts of meat used for London broil can vary.
It's often made using flank steak, but you can also rely on others like flat iron or top round as well. As you know, lean meats are really prone to be chewy if you're not careful, so an acidic marinade can help tenderize your meat before it gets any heat treatment. Think things with vinegar or citrus juice in the.
