London Broil
Technically speaking, a "London Broil" is a term used to describe a method of cooking and carving a Flank Steak back in the early 1900's. It was made famous in a London hotel restaurant and the recipe was brought to New York City by a chef immigrating to America.
There are only two Flank Steaks on a whole cow, so when 'London Broil' became popular back in the 60's and 70's the meat industry started introducing the public to "London Broil" Top Round Steak. That has carried over into today's market as well. Top Round consists of over 95% of "London Broil" sales with Beef Chuck Boneless Shoulder Steak and Beef Round Sirloin Tip Steak filling out the other 5%, depending on what part of the country you live in. Flank Steak is still mentioned as the original "London Broil" in some cookbooks and steak houses around the states.
A "London Broil" should be at least 1½-2" thick, marinated, seared in a hot fire and cooked to a nice medium rare. Let sit for 5-10 minutes to let the juices distribute and then sliced THIN against the grain, on a bias to make the meat tender. Serve with the meat juices poured over the top of the slices.
