London Broil

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London Broil is a beef-based food dish usually made by broiling or grilling marinated flank or round steak and then cutting it against the grain into thin strips.

Although many butchers will label a cut of meat "London Broil", the term does not refer to a specific cut. The cut of meat traditionally used is flank steak, but top round roast/steak is also commonly used. Because the muscle fibers run the entire length of these cuts, the meat can be tough if not tenderized via pounding or massaging. Do not score, stab, cut, penetrate, or otherwise mutilate the cut before sending it into the broiler - you'll only ruin an expensive piece of beef. All the bloody good juices will run out of the meat into the pan if you do it. Just put the piece in whole, and let it "set" for five minutes outside of the oven without cutting into it - give the juices time to congeal a little bit, otherwise said blood will just end up in the plate.

The preparation of London Broil typically involves marinating the meat for several hours followed by heating in an oven broiler or outdoor grill. In both heating methods the meat is placed approximately three inches from a direct heat source and turned several times to promote even cooking and avoid burning. It is commonly served in thin slices, cut across the grain.

Despite its name, this is entirely an American invention.^{[citation needed]}