Understanding London Broil
Don’t be too surprised, but the London broil steak doesn’t actually originate from London, nor does it refer to a specific cut of steak. Instead, this term began circulating in America, initially describing lean cuts of beef, such as flank or round steak. This meat is typically tenderized using a marinade before being cooked under a broiler and sliced against the grain for optimal tenderness.
The Name’s Significance
The origins of the term “London broil” remain somewhat ambiguous. Some speculate that it was used to lend an air of sophistication to an economical cut of beef. Renowned chef James Beard suggested that such steaks first gained popularity in early 20th-century Philadelphia. During this time, the meat trade was flourishing, leading to various cuts of meat being named after regions where they gained popularity, similar to St. Louis spare ribs or New York strip.
Modern Preparations of London Broil
In contemporary cooking, there is an ongoing discussion regarding the best cut of meat for London broil. Most commonly, it is sourced from the round, specifically the top round, which is situated just below the rump. Though the top round is universally known for its toughness, the tradition of marinating remains vital to achieve tenderness. Slow cooking is often recommended, as it breaks down tough connective fibers, enhancing flavor extraction. For those favoring a grilled option, high temperatures work well with cuts like flank or flat iron steak, provided a marinade is utilized to ensure tenderness.
