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London Broil

Round steak

Information for London Broil

Cut Ratings

Flavor 4 star
Tenderness 2 star
Value 3 star
Leanness 4 star

Typical Cooking Methods

Braise, Broil, Grill, Pan Fry

Other Names for London Broil

Flank Steak, Bavette, Flank Fillet and Jiffy Steak

Good Substitutes for London Broil

Flank Steak, Flank Fillet, Jiffy Steak, London broil

Traditional Dishes for London Broil

London broil, Fajitas and Flank Steak

Sous Vide Steak Recipes

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Description of London Broil

London broil is actually the name of a dish made of flank steak. Butchers mistakenly refer to the flank steak as London broil because this particular steak is used in the dish. Ironically the dish London broil doesn't originate from London and nobody can trace the origin of its name.

This large cut is taken from the flank region (abdominal muscles) of the cow; it is flat and thin with a distinctive longitudinal grain and oblong shape. It is flavorful in taste, however if cooked wrong then it is hard to chew, which is not good because flank steak is already pretty tough.

Therefore one should slice thinly across the grain and cook it in a past medium state to bring out the flavor and slight tenderness in it. It can also be easily tenderized by using marinades and commercial tenderizers. The cut is ordered by weight, normally 1 to 2 pounds. When selecting flank steak, select the one that has bright red color and the least amount of silverskin.

Another advantage of flank steak is that it is an all-season cut. You can grill it in the summer or make roulade in winter.

This cut grew in popularity when it was discovered that great fajitas can be made from it. Flank steak is also popular in many other countries such as Mexico, Columbia and China. Many people confuse the flank steak with skirt steak. However skirt steak is fattier and more tender compared to the flank steak.