London broil is a beef dish that originated in North America. No one knows exactly how it got its name because the dish is unheard of in England. Many people also think that London broil refers to the cut of meat but there are many different cuts that can be used. Flank steak is definitely the most common but round or top steak can also be used.
The cut of beef that is used to make a London broil is generally very tough with long fibers running throughout it. Because of this, it’s very important to marinate, massage, or pound the meat before cooking in order to tenderize it. Once the meat has been fully cooked through, it is then cut across the grain.
This shortens the long fibers and makes the meat even more tender. One thing that should never be done to London broil is scoring it, cutting it, or penetrating it in any way. This makes the meat extremely tough because the juices that tenderize it flow out during the cooking process.
After being tenderized, London broil should be placed either on an outside grill or placed under the oven broiler. Either way will cook the meat properly but you must make sure that you turn the meat several times. This will prevent the meat from burning, and it will also ensure that the meat cooks evenly throughout.
London broil should also be cooked for six to seven minutes on each side. At that point, the meat should be medium-rare, making it even more delicious and tender!