What Is London Broil and Why It's Worth Learning About
London Broil is not actually a cut of beef—it's a cooking method that works with several different beef cuts. The most common cuts used for London Broil are flank steak, top round, and sirloin tip. These are lean, flavorful muscles from the lower portion of the cow that benefit from marinating and proper cooking techniques. Understanding what London Broil actually is will help you select the right meat at your butcher or grocery store and prepare it correctly.
Get Your Free Instacart Shopper Support Guide →
The term "London Broil" became popular in America during the early 1900s, though the exact origin of the name remains debated among food historians. What we do know is that this cooking method was developed as a way to make tougher, less expensive cuts of beef into tender, delicious meals. The technique involves marinating the meat to break down muscle fibers, then cooking it quickly at high heat, and slicing it against the grain to further reduce toughness.
Flank steak is the most commonly used cut for London Broil today. It comes from the abdominal area of the cow and contains visible muscle fibers running in one direction. A piece of flank steak typically weighs between 1.5 to 2.5 pounds and costs less per pound than premium steaks like ribeye or filet mignon. Top round steak, cut from the rear leg, is another economical choice that works well with this method. These cuts make London Broil an affordable option for feeding a family or hosting a dinner party.
The beauty of London Broil lies in its versatility. You can prepare it for a weeknight dinner in under an hour or make it the centerpiece of a special meal. The marinade infuses flavor while tenderizing the meat simultaneously, which means less time at the stove and more time enjoying your food.
Takeaway: London Broil is a cooking technique, not a specific cut of beef. Common cuts include flank steak, top round, and sirloin tip—all affordable, flavorful options that benefit from marinating and high-heat cooking.
Selecting and Preparing Your Meat
Choosing quality meat is the foundation of a successful London Broil. When shopping, look for meat that is bright red in color with white or cream-colored marbling (fat running through the muscle). Avoid meat that appears brown, gray, or has a dark purple hue, as this indicates older meat. The surface should be moist but not wet or slimy. If you're purchasing from a butcher rather than a supermarket, you can ask them to trim excess fat and ensure the meat is the right thickness—typically between 1.25 to 1.5 inches thick.
Free Guide to Deleting Device and Account Passwords →
Thickness matters because it affects cooking time and evenness. Meat that is too thin (less than 1 inch) will cook too quickly and may become tough. Meat that is too thick (more than 2 inches) will be difficult to cook through without burning the outside. A flank steak around 1.5 inches thick takes approximately 12 to 15 minutes to cook to medium-rare, the recommended doneness for this cut. Always ask your butcher to trim excess surface fat, leaving about a quarter-inch layer for flavor.
Before cooking, remove your meat from the refrigerator 30 to 40 minutes beforehand and let it rest at room temperature. Cold meat doesn't cook evenly—the outside can burn while the inside remains undercooked. Room temperature meat cooks more uniformly. While the meat is resting, this is the perfect time to prepare your marinade and set up your cooking area.
Pat the meat dry with paper towels before it goes into the marinade. Excess surface moisture prevents proper marinating and can interfere with browning during cooking. Some people lightly score the surface of the meat with shallow cuts in a crosshatch pattern. This helps the marinade penetrate deeper and the heat to reach the interior more effectively. Make your cuts about an eighth of an inch deep—you want to score the surface, not cut halfway through the meat.
Takeaway: Choose meat that is bright red, approximately 1.5 inches thick, and has visible marbling. Let it rest at room temperature for 30 to 40 minutes before cooking, and pat it dry before marinating.
Creating and Applying the Perfect Marinade
A marinade contains three essential components: an acid, oil, and seasonings. The acid—typically vinegar, citrus juice, or wine—begins breaking down muscle proteins and tenderizing the meat. The oil carries flavor and keeps the meat moist during cooking. Seasonings add taste. A basic ratio to follow is one part acid to two parts oil, plus your choice of seasonings. Most marinades require the meat to soak for four to eight hours, though even two hours produces noticeable results.
Understanding Tax Exempt Certificates and How They Work →
A classic London Broil marinade combines balsamic vinegar (one-quarter cup), olive oil (one-half cup), minced garlic (three to four cloves), soy sauce (three tablespoons), Worcestershire sauce (one tablespoon), black pepper (one teaspoon), and dried thyme or rosemary (one teaspoon). Mix these ingredients in a bowl or measuring cup, stirring until combined. If you prefer a citrus-based marinade, substitute the balsamic vinegar with fresh lime juice or lemon juice, and add a tablespoon of honey to balance the acidity. For an Asian-inspired version, use rice vinegar instead of balsamic, and add ginger, sesame oil, and soy sauce.
Place your meat in a large resealable plastic bag or a shallow baking dish. Pour the marinade over the meat, ensuring all surfaces are covered. If using a plastic bag, seal it and place it in a bowl (in case of leaks) on a shelf in your refrigerator. If using a baking dish, cover it tightly with plastic wrap. Refrigerate for at least two hours, but ideally four to eight hours. About halfway through the marinating time, flip the meat so the marinade coats all sides evenly.
Some people question whether long marinating times produce better results. Research suggests that most tenderizing happens in the first four hours. Beyond eight hours, the meat's texture can become mushy if the acid content is too high. The marinade also imparts flavor gradually—a four-hour soak provides balanced flavor, while an overnight soak can produce slightly stronger flavors. Either approach works well.
Takeaway: A good marinade balances one part acid with two parts oil and seasonings. Marinate your London Broil for four to eight hours in the refrigerator, flipping halfway through for even coverage.
Cooking Methods and Temperature Control
London Broil can be cooked using several methods: grilling, broiling in an oven, or searing in a skillet. Each method produces slightly different results. Grilling creates a charred exterior and smoky flavor. Oven broiling offers consistent, even heat. Skillet searing develops a flavorful crust. Regardless of method, the key is cooking quickly at high heat and reaching an internal temperature of 130 to 135 degrees Fahrenheit for medium-rare, which is the recommended doneness for flank steak.
Learn About Illinois Senior Driver License Renewal →
For grilling, preheat your grill to high heat (around 450 to 500 degrees Fahrenheit) for 10 to 15 minutes. Oil the grill grates lightly to prevent sticking. Remove the meat from the marinade (discard the liquid) and pat it dry. Place the meat directly on the hot grill and cook for 6 to 7 minutes on the first side without moving it. This allows the exterior to develop a brown crust. Flip the meat once and cook for another 5 to 7 minutes. Use a meat thermometer to check doneness—insert it into the thickest part of the meat without touching bone or fat. The internal temperature should read 130 to 135 degrees for medium-rare.
For oven broiling, position your oven rack about 4 to 6 inches below the broiler element and preheat the broiler on high for 5 minutes. Place your marinated, dried meat on a broiler pan (a shallow baking pan with a slotted top that allows drippings to fall below).