London broil
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London broil is a
marinated beef, then cutting it across the grain into thin strips. While the inclusion of "London" in the name may suggest British origins, "broil" is not a common term in UK English, and indeed the dish is American, not British.[1][2]
Cut
"London broil" originally referred to grilled
top round, coulotte, or other cuts as "London broil", and the term has come to refer more to a method of preparation and cookery than to a specific cut of meat.[3]
Preparation
The preparation of London broil typically involves marinating the meat for several hours followed by high heat searing in an oven grill or outdoor grill. It is then served in thin slices, cut across the grain.
In Canada
In parts of central Canada, a ground meat
which?
] bacon will be added between the flank steak and the veal grind.
See also
References
- ^ "London broil". Oxford Dictionaries - English. Archived from the original on March 8, 2017.
- ^ Oulton, Randal (15 February 2004). "London Broil". CooksInfo.com.
- ISBN 9780394485058.
Up until the last few years, London broil meant just one thing — grilled flank steak. ... London broil, which is very lean and therefor much favoured by dieters, has become increasingly popular of late, and the demand for flank steak has risen accordingly. So now supermarkets and butchers are beginning to market all sorts of different cuts under the name of London broil — sirloin, butt or rump steak, rib eye steak, even top round. ... It is the thin, fibrous flank steak that makes the best and most authentic London broil, provided it is cooked and carved correctly.