Beef London Broil (traditionally a top round or flank steak) is a lean, thick cut of beef. Much like chipsteak, "London Broil" is actually a cooking method rather than a specific muscle, though most butchers use it to label large, lean roasts from the hindquarter that are meant to be marinated and broiled.
Key Characteristics
- Flavor & Texture: It has a deep, robust beefy flavor but is naturally quite lean with almost no fat marbling. Because it comes from hard-working muscles, it is very tough and fibrous unless it is marinated to break down the proteins.
- Versatility: It is a budget-friendly way to feed a crowd, perfect for feeding a family as a main roast, slicing thin for steak salads, or using in fajitas.
Best Cooking Methods
Because London Broil is lean and thick, it requires a combination of chemical tenderizing (marinating) and intense, direct heat.
- Broiling: The namesake method. Place the marinated meat on a broiler pan 3–4 inches from the heat source. Cook for 7–9 minutes per side until it reaches an internal temperature of 130F - 135F (medium-rare).
- Pan-Searing/Grilling: Sear in a screaming-hot cast-iron skillet or on a high-heat grill to develop a dark crust. Since the cut is thick, you may need to finish it in a 350F oven for 5–10 minutes.
- Pro Tip: The Slice is Everything. After resting for 10 minutes, you must slice the beef as thin as possible against the grain at a 45-degree angle to ensure the fibers are short and easy to chew.
(medium-rare).