WHAT IS A LONDON BROIL?
This is actually not a cut of meat but rather a cooking technique for tough cuts of steak. This American creation was invented in Philadelphia during the Great Depression. The current technique evolved over time. A cheap flank steak is marinated and then cooked stove-top to medium rare. When serving the chef then cuts the steak against the grain. This both reduces the length of the muscle fibers (making the steak easier to chew), and helps to lock in the juices. Adding the name “London” was meant to create a connotation of class and quality.
WHERE IS THIS CUT LOCATED?
The tougher flank cut comes from the rear or buttocks of the cow. Top round and shoulder are also popular cuts for this cooking technique.
WHAT ARE SOME UNUSUAL LONDON BROIL RECIPES?
WHAT RECIPES WORK WELL WITH THIS CUT?
Any tough cut of protein, regardless of the animal, will work well with this cooking technique.