London broil is a popular dish that has its origins in North America. It is a flavorful and hearty dish that is perfect for special occasions or family dinners.
However, choosing the right cut of meat is important to ensure that your London broil turns out juicy and delicious. In this article, we will discuss the best cuts of meat for London broil.
What Is London Broil?
First, let’s briefly talk about what London broil actually is. The term “London broil” originally referred to a cooking method rather than a specific cut of meat.
It involved marinating a tough cut of beef and then grilling or broiling it quickly at high heat. Today, the term “London broil” typically refers to a specific cut of beef that is used for this dish.
The Best Cut of Meat for London Broil
The best cut of meat for London broil is flank steak. Flank steak comes from the abdominal muscles of the cow and has a long, flat shape with visible muscle fibers. It is a lean cut with little fat marbling, which makes it less tender than other cuts of beef.
However, flank steak has a rich flavor and can be quite tender if prepared properly. It also benefits from being marinated before cooking to help break down the muscle fibers and tenderize the meat.
Other Cuts to Consider
While flank steak is the traditional choice for London broil, there are other cuts that can also work well:
- Sirloin Tip: This cut comes from the rear of the cow and is lean with little marbling. It can be sliced thinly against the grain to make it more tender.
- Top Round: This cut comes from the hind leg of the cow and is also lean with visible muscle fibers. It can be marinated and sliced thinly against the grain to make it tender.
Cooking Tips
Regardless of which cut of meat you choose, there are a few tips that can help you make the perfect London broil:
- Marinate the meat for at least a few hours before cooking to help tenderize it and add flavor. A simple marinade of olive oil, soy sauce, garlic, and herbs works well.
- Cook the meat quickly over high heat.
This will help to sear the outside and keep the inside juicy.
- Let the meat rest for a few minutes after cooking to allow the juices to redistribute. This will make it more tender and flavorful.
Conclusion
In summary, flank steak is the best cut of meat for London broil due to its rich flavor and ability to be tenderized through marinating. However, other cuts such as sirloin tip or top round can also work well. By following these cooking tips, you can create a delicious London broil that is sure to impress your guests or family.