If you’re a meat lover, you must have heard of the term “London Broil” before. It’s a popular beef dish that is often served in restaurants and prepared at home.
However, many people are confused about whether London Broil is a type of roast beef or not. In this article, we’ll answer this question and explain everything you need to know about London Broil.
First things first, let’s define what roast beef is. Roast beef is a classic dish that involves cooking a large piece of beef in the oven until it’s tender and juicy.
The cut of meat used for roast beef can vary, but it usually comes from the hindquarter of the cow, such as the sirloin or rump. The meat is seasoned with herbs and spices before being roasted in the oven at low temperature for several hours.
Now let’s talk about London Broil. London Broil refers to a cooking method rather than a specific cut of meat.
Traditionally, it involves marinating flank steak in a mixture of oil, vinegar, soy sauce, garlic, and other seasonings before grilling or broiling it. The marinade helps to tenderize the meat and infuse it with flavor.
So, to answer the question: Is London Broil a roast beef The answer is no – not exactly. While both dishes involve cooking beef, they are prepared differently using different cuts of meat and cooking methods.
London Broil typically uses flank steak or top round steak – both are lean cuts that are suitable for grilling or broiling but not ideal for roasting as they can become tough if overcooked. On the other hand, roast beef uses larger cuts like sirloin or rump that can be slow-roasted in the oven for several hours until they reach an internal temperature of 135-140°F (57-60°C), resulting in a tender and flavorful meat.
It’s worth noting that some butchers may label certain cuts of beef as “London Broil” in the US. These cuts can vary, but they are usually taken from the round or flank and sliced thin against the grain. While this may be confusing, it’s important to remember that the term “London Broil” refers to a cooking method rather than a specific cut of meat.
In conclusion, London Broil is not a type of roast beef. It’s a dish that involves marinating and grilling or broiling flank steak or top round steak.
Roast beef, on the other hand, is slow-roasted in the oven using larger cuts like sirloin or rump until they’re tender and juicy. Both dishes are delicious in their own way and can be enjoyed as part of a healthy diet.
How to Cook London Broil
Now that we know what London Broil is let’s dive into how to cook it. Here’s an easy recipe for making delicious London Broil at home:
Ingredients:
– 1 ½ pounds flank steak or top round steak
– 1/4 cup olive oil
– 1/4 cup soy sauce
– 1/4 cup red wine vinegar
– 2 cloves garlic, minced
– Salt and pepper
Instructions:
1. In a bowl, whisk together olive oil, soy sauce, red wine vinegar, garlic, salt, and pepper.
2. Place the flank steak or top round steak in a large resealable plastic bag and pour marinade over it.
Seal the bag tightly and massage the marinade into meat until evenly coated. Refrigerate for at least one hour (or up to overnight).
3. Preheat your grill or broiler on high heat.
4. Remove the steak from marinade (discard remaining liquid) and pat it dry with paper towels.
5. Grill or broil the steak for 6-8 minutes per side, or until it reaches your desired level of doneness (medium-rare is recommended).
6. Remove the steak from the grill or broiler and let it rest for 5-10 minutes before slicing against the grain into thin strips.
7. Serve hot with your favorite sides, such as roasted veggies or a mixed green salad.
Conclusion
In conclusion, London Broil and roast beef are two different dishes with unique flavors and cooking methods. London Broil involves marinating and grilling or broiling flank steak or top round steak, while roast beef uses larger cuts like sirloin or rump that are slow-roasted in the oven until they’re tender and juicy.
While you may find cuts labeled as “London Broil” at some meat counters, it’s important to remember that the term refers to a cooking method rather than a specific cut of meat. With this knowledge, you can enjoy both dishes with confidence and impress your guests with your culinary skills!