Several steaks are labeled as London Broil. A London Broil is more of a cooking method than a specific cut of meat. London Broil is to cook medium rare and to thinly slice the finished product on a bias. Usually steaks cut for London Broil are cut thicker than normal which allows the medium rare and protecting the meat from over cooking. The exception to the thick cut is what is refered to as the original London Broil, the Flank steak. Flank steak is a consistent thickness that can not be controlled by the butcher. It does broil well, especially if marinated first, and should be sliced thin on the bias to be sliced against the grain. Slicing meat against the grain is very important to help promote tenderness of the finished product. From a flavor point the flank and the shoulder have the most flavor to offer. Shoulder steak does have a single layer of gristle running through the center of the steak but it shouldn’t offer much of a problem as it is thin. Top round London Broil is a solid lean piece of steak that if cut from the first cut of the top round can be tender. When purchasing top round I would recommend buying a piece that has visible grain running through the center of the steak, as this will help add flavor. Bottom round and sirloin tip do not offer as much of an advantage to being used as a London Broil Steak. Sirloin Tip can have gristle present that if not cut right will be obvious in the finished steak and bottom round is not a tender piece of meat. To help guarantee a great eating experience I always recommend marinating a London broil before cooking.
