Quick Answer
Yes, you can eat London broil as a steak. London broil refers to a method of cooking top round roast, not a specific cut of meat. Top round is a lean, inexpensive cut that can be prepared like a steak when sliced into individual portions and cooked quickly over high heat. The end result is very similar to flank steak. London broil makes a tasty, budget-friendly alternative to traditional steak cuts like ribeye or New York strip.
What is London Broil?
London broil is a cooking method that involves marinating a large, lean cut of beef, then broiling or grilling it whole. The most common cuts used are top round or flank steak.
After cooking, the London broil is sliced across the grain into thin pieces. This transforms the tougher roast into steak-like portions that are tender and easy to chew.
The term “London broil” became popular in North America in the 1930s-40s. But despite the name, the dish does not actually originate from London. It’s an American term used to describe the cooking method.
Common Cuts for London Broil
The most popular cuts of beef to use for London broil are:
- Top round roast: A lean, inexpensive cut from the rear leg. It has good flavor but can be tough.
- Flank steak: A thin cut from the belly with lots of connective tissue. Flank steak is used for dishes like fajitas.
- Top sirloin: A small roast cut near the rear leg with modest marbling.
These cuts are affordable and work well with the fast, hot cooking method of broiling or grilling. The intense heat helps tenderize the meat while the marinade adds extra flavor.
Benefits of Top Round
Top round roast is the most common choice for London broil recipes. Here are some of its advantages:
- Inexpensive price point
- Very lean with little marbling
- Yields tidy individual “steaks” when sliced
- Takes well to marinades due to lean nature
- Easy to find at most grocery stores
While not as naturally tender as pricier steaks, top round can be cooked to juicy, steak-like perfection with the London broil method.
Cooking London Broil
London broil involves cooking a large roast whole using dry heat. Here is an overview of the basic cooking method:
1. Prepare the Meat
Choose a 2-4 lb top round, flank steak or sirloin tip roast. Trim off any excess fat or silver skin. Apply a marinade at least 2 hours before cooking, or up to 24 hours for maximum flavor.
Good marinades will contain acid, oil, and seasonings. Balsamic, wine, citrus juice, yogurt, soy sauce all work well. Use herbs, garlic, Worcestershire sauce, etc to add spice and depth.
2. Preheat the Broiler
Set your oven to high broil, around 500°F. Place the oven rack in the highest position so the meat will be closer to the heating element. Let the broiler fully preheat before cooking.
3. Cook the Roast
Place the marinated roast directly on your broiler pan. Cook for 5-7 minutes per side until browned. Check periodically and turn the roast to ensure even cooking.
Smaller roasts may need just 6-8 minutes total cooking time. Larger roasts can take 12-15+ minutes. Use a meat thermometer to confirm the center reaches 140°F for medium rare doneness.
4. Rest, Slice and Serve
After broiling, let the roast rest 5-10 minutes so juices can redistribute. For best results, slice very thinly across the grain of the meat. This transforms the tough roast into tender, steak-like portions.
Season with salt and pepper if desired. London broil goes well with classic steakhouse sides like mashed potatoes, veggies, salad, and buttered rolls.
Marinade Ideas
A flavorful marinade is key to a delicious London broil. Here are some tasty marinade ideas:
Ginger Soy
- 1⁄2 cup soy sauce
- 1⁄4 cup vegetable oil
- 3 tablespoons chopped ginger
- 3 garlic cloves, minced
- 2 tablespoons honey
- 1 teaspoon sesame oil
Tex Mex
- 1⁄2 cup olive oil
- 1⁄4 cup lime juice
- 2 tablespoons Mexican oregano
- 3 minced garlic cloves
- 1 teaspoon cumin
- 1 teaspoon chili powder
Rosemary Balsamic
- 3⁄4 cup balsamic vinegar
- 1⁄4 cup olive oil
- 3 tablespoons chopped rosemary
- 4 minced garlic cloves
- 1 tablespoon Dijon mustard
Get creative with unique flavor combos! The acidic marinade will tenderize while infusing delicious flavor.
Serving Suggestions
Here are some tasty ways to serve London broil:
Steak Sandwiches
Stack sliced London broil with cheese, sautéed onions and peppers, lettuce, tomato, and condiments on a hoagie roll.
Fajitas
Sauté peppers and onions in a hot pan. Wrap slices of London broil, peppers, onions, salsa, and cheese in warm tortillas.
Steak Salad
Toss London broil slices over a salad of mixed greens, tomatoes, avocado, cheese, and crunchy croutons. Drizzle with a vinaigrette.
Stir Fry
Slice London broil thinly across the grain. Stir fry with noodles or rice and vegetables in a ginger soy sauce.
Quesadillas
Fill tortillas with shredded cheese, strips of London broil, and sautéed veggies. Cook in a skillet until the cheese melts.
FAQs
Here are answers to some frequently asked questions about making London broil:
What is the best cut of meat for London broil?
Top round roast is traditional, but flank steak also works well. Opt for a lean, inexpensive cut.
How long should I marinate the meat?
At least 2 hours for good flavor, or up to 1-2 days for maximum infusion of the marinade.
What temperature should I cook London broil to?
Use a meat thermometer to cook to medium rare (140°F) for best results. Avoid overcooking.
Can I pan sear or grill London broil instead?
Yes, searing in a hot pan or grilling over high heat will mimic the broiling method.
How do I know when the London broil is done?
Use a meat thermometer for the most accurate doneness read. Or nick, peek, and check the internal color.
Conclusion
London broil delivers an inexpensive cut of meat with big steak flavor. By marinating lean top round or flank steak then broiling or grilling it whole, you get tender, juicy results. Sliced thinly across the grain, London broil makes a satisfying steak meal. The method helps transform a budget-friendly roast into tasty carved “steaks” great for sandwiches, fajitas, salads and more.