Beef - London Broil
Broil is a beef-based food dish usually made by broiling or grilling
marinated flank or round steak and then cutting it against the grain into
Although many butchers will label a cut of meat "London
Broil", the term does not refer to a specific cut. The cut of meat
traditionally used is flank steak, but top round roast/steak is also
commonly used. Because the muscle fibers run the entire length of these
cuts, the meat can be tough if not tenderized via pounding or massaging.
Scoring, stabbing, cutting, penetrating, or otherwise mutilating the cut
before sending it into the broiler will ruin an expensive piece of beef by
letting all the desirable juices run out of the meat into the pan.
The preparation of London Broil typically involves marinating the meat
for several hours followed by heating in an oven broiler or outdoor grill.
In both heating methods the meat is placed approximately three inches from
a direct heat source and turned several times to promote even cooking and
avoid burning. It is commonly served in thin slices, cut across the grain.
In Canada a ground meat patty wrapped in flank or round steak is known
as a London Broil. Some butchers will wrap the flank steak around a
concoction of seasoned and ground or tenderized flank steak (Zehrs Grocers
in the GTA). Others sell a pork sausage patty wrapped in flank or top
round steak labeled as London Broil (Goeman's Lakeshore Meats in St.
Catharines, Ontario, Canada). The website for Goeman's differentiates
between Canadian London Broil (the sausage patties wrapped in Top Round
Steak) and American London Broil (Top Round Steak).
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