London broil is a popular cut of beef that is known for its rich flavor and tenderness. It is a versatile cut that can be cooked in various ways, making it a favorite among meat lovers.
However, there are several different cuts of London broil available, each with its own unique qualities. In this article, we will discuss which cut of London broil is best and how to prepare it.
What is London Broil?
London broil refers to a cooking method rather than a specific cut of beef. Traditionally, it involves marinating a tough cut of beef and then broiling or grilling it quickly at high heat. The result is a flavorful and tender piece of meat that can be sliced thinly across the grain.
The Different Cuts of London Broil
There are three main cuts of beef that are commonly used for London broil: flank steak, top round steak, and bottom round steak.
Flank Steak
Flank steak is the most popular choice for London broil. It comes from the abdominal area of the cow and has long muscle fibers that make it tough if not cooked properly. However, when marinated and cooked correctly, flank steak becomes tender and flavorful.
Top Round Steak
Top round steak comes from the round primal cut of the cow and has less fat than flank steak. It is leaner but also tougher than flank steak. Top round steak is best prepared by marinating it overnight before cooking it at high heat.
Bottom Round Steak
Bottom round steak comes from the hind leg area of the cow and is also leaner than flank steak. It has less marbling, which makes it tougher but more affordable. Bottom round steak requires longer cooking times at lower temperatures to become tender.
- Tip: When shopping for London broil, look for cuts that are at least 1 inch thick and have visible marbling. This will ensure that the meat is tender and flavorful.
How to Prepare London Broil
The key to preparing a delicious London broil is to marinate it beforehand. The marinade helps to tenderize the meat and infuse it with flavor. Here is a simple recipe for a basic London broil marinade:
- Ingredients:
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- Instructions:
- In a bowl, whisk together all of the marinade ingredients.
- Pour the marinade into a large resealable plastic bag.
- Add the London broil to the bag and seal it tightly, removing as much air as possible.
- Refrigerate for at least 4 hours or overnight.
- Preheat the grill to high heat.
- Remove the London broil from the marinade and pat it dry with paper towels.
- Grill the meat for 5-6 minutes per side, or until it reaches an internal temperature of 135°F for medium-rare.
- Let the meat rest for 5 minutes before slicing it thinly against the grain.
- Preheat the broiler to high heat.
- Place the meat on a broiler pan and broil for 5-6 minutes per side, or until it reaches an internal temperature of 135°F for medium-rare.
- In a large skillet over high heat, add some vegetable oil and heat until smoking hot.
- Add London Broil to skillet and cook on one side for about 3-4 minutes or until browned. Flip steak over and cook another three to four minutes on other side.
- If you desire a more medium steak, continue cooking two to three more minutes on each side or until product reaches internal temperature of at least 145 degrees Fahrenheit.
- Serve warm with your choice of sides.
Cooking Methods
London broil can be cooked in several ways, including grilling, broiling, or pan-searing. Here are some tips for each method:
Grilling:
Broiling:
Pan-Searing:
Conclusion
In conclusion, the best cut of London broil depends on your personal preference and cooking method. Flank steak is the most popular choice, but top round steak and bottom round steak can also be used. Regardless of which cut you choose, be sure to marinate the meat beforehand and cook it at high heat to achieve a tender and flavorful result.