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London broil is a beef dish made by grilling 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]
Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts. The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas.
Beefsteak is a flat cut of beef, usually cut perpendicular to the muscle fibers. Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (e.g. cube steak).
Yields: 4-6 servings. Prep Time: 5 mins. Total Time: 1 hour 15 mins. Ingredients. 1 1/2 lb. top round, flank, or flat-iron steak (about 1 1/2" thick) 1 tbsp.
Flank steak is used in dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fibre) is noticeable in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut across the grain to make the ...
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London broil is a North American beef dish made by broiling or grilling marinated flank steak, then cutting it across the grain into thin strips. Beef steaks are commonly grilled or fried . Grilled beef steaks can be cooked at different temperatures , or for different lengths of time; the resulting cooked steak ranges from blue (very rare) to ...
This cut is actually two steaks — the New York strip and the filet mignon — separated by a bone. With the combination of the full, meaty flavor of the strip and the tender filet, I recommend ...