London broil: the name conjures images of hearty meals, robust flavors, and perhaps, a touch of British culinary tradition. But is this straightforward name all there is? Does London broil masquerade under other monikers, causing confusion at the butcher counter and in recipe books? The answer, as with many culinary questions, is a bit more complex than a simple yes or no. Let’s embark on a journey to uncover the truth behind this popular cut of beef.
Defining London Broil: What Exactly Are We Talking About?
Before we delve into potential aliases, it’s crucial to establish a clear understanding of what London broil actually is. Surprisingly, the term “London broil” doesn’t refer to a specific cut of meat. Instead, it’s a method of preparing a relatively tough cut of beef. Traditionally, and most commonly, the cut used for London broil is the flank steak.
However, the top round steak can also be used, though less frequently. The key to a successful London broil lies in marinating the meat to tenderize it, then broiling or grilling it to medium-rare, and finally, slicing it thinly against the grain. This slicing technique is vital to ensure the meat is easy to chew and enjoy.
Flank Steak: The Usual Suspect
Flank steak is a lean cut of beef taken from the abdominal muscles of the cow. It’s characterized by its long, flat shape and prominent grain. This grain is the direction of the muscle fibers, and slicing against it shortens these fibers, making the meat less chewy.
Flank steak has a rich, beefy flavor that stands up well to marinades and high-heat cooking. Because it’s relatively thin, it cooks quickly, making it a popular choice for weeknight dinners.
Top Round Steak: An Alternative Option
Top round steak, also known as inside round, is another lean cut of beef that can be used for London broil. It’s taken from the inner part of the cow’s hind leg. While not as flavorful or tender as flank steak, top round is generally more affordable.
When using top round for London broil, a longer marinating time is even more crucial to break down the muscle fibers and tenderize the meat. Proper slicing against the grain is also essential for a palatable result.
The Many Faces of Steak: Exploring Potential Aliases
Now, let’s address the central question: does London broil go by other names? The answer is both yes and no, depending on how you interpret the question.
Confusion at the Counter: Similar Cuts and Misnomers
The potential for confusion arises from the fact that different butchers and regions may use different names for similar cuts of meat. For example, a butcher might label a flank steak as a “London broil steak,” even though it’s technically just a flank steak intended for the London broil cooking method.
Similarly, top round steak might be labeled as “London broil,” implying that it’s a suitable substitute. This can lead to customers believing that “London broil” is a specific cut, rather than a preparation method.
Regional Variations: Steak Terminology Across the Country
Regional variations in steak terminology further complicate the issue. What’s known as a flank steak in one part of the country might be called something else entirely in another. This is especially true for smaller, more localized butcher shops that may have their own unique naming conventions.
Marketing Matters: Branding and Consumer Appeal
Marketing also plays a role. Sometimes, a butcher or grocery store might use the term “London broil” to attract customers, even if the cut being sold is simply a flank or top round steak. The name “London broil” has a certain appeal, suggesting a classic and flavorful meal.
Untangling the Web: Clearing Up the Confusion
So, how can you navigate this potentially confusing landscape and ensure you’re getting the cut of meat you desire? Here are a few tips:
Ask Your Butcher: The Best Source of Information
The most reliable way to avoid confusion is to simply ask your butcher. Explain that you’re looking for a cut of meat suitable for London broil and inquire whether they recommend flank steak or top round. A good butcher will be able to guide you and provide the best option for your needs.
Look for the Characteristics: Identifying Flank and Top Round
If you’re unable to ask your butcher, you can try to identify the cuts yourself. Flank steak is typically long, flat, and relatively thin, with a very visible grain running lengthwise. Top round steak is usually thicker and more compact, with a less pronounced grain.
Understand the Intended Use: How You Plan to Cook It
Consider how you plan to cook the meat. If you’re looking for a quick-cooking option with robust flavor, flank steak is the better choice. If you’re on a budget and willing to invest more time in marinating, top round can be a suitable alternative.
Beyond the Name: Mastering the London Broil Technique
Regardless of the cut you choose, the key to a successful London broil lies in the preparation and cooking technique. Here are some essential tips:
Marinating is Key: Tenderizing the Meat
Marinating is crucial for tenderizing the meat, especially if you’re using top round steak. A good marinade should contain an acid (such as vinegar, lemon juice, or wine) to break down the muscle fibers, as well as oil, herbs, and spices for flavor. Marinate for at least 4 hours, or preferably overnight.
High-Heat Cooking: Broiling or Grilling to Perfection
London broil is best cooked over high heat, either under the broiler or on a grill. This allows the meat to develop a flavorful crust while remaining tender and juicy inside. Aim for a medium-rare to medium doneness.
Slicing Against the Grain: The Final Touches
The most important step is slicing the meat thinly against the grain. Use a sharp knife and angle the blade slightly as you slice. This will shorten the muscle fibers and make the meat much easier to chew.
London Broil Recipe: A Classic Approach
Here’s a basic recipe to get you started:
Ingredients:
- 1 (1 1/2 to 2 pound) flank steak or top round steak
- 1/2 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
Instructions:
- In a resealable plastic bag, combine the olive oil, soy sauce, Worcestershire sauce, red wine vinegar, garlic, oregano, and pepper.
- Add the steak to the bag, seal, and massage the marinade into the meat.
- Marinate in the refrigerator for at least 4 hours, or preferably overnight.
- Preheat your broiler or grill to high heat.
- Remove the steak from the marinade and discard the marinade.
- Broil or grill the steak for 5-7 minutes per side for medium-rare, or longer for more well-done.
- Let the steak rest for 10 minutes before slicing thinly against the grain.
Marinade Variations: Customizing Your Flavor Profile
Don’t be afraid to experiment with different marinades to customize the flavor of your London broil. Some popular variations include:
- Balsamic Marinade: Substitute balsamic vinegar for red wine vinegar.
- Garlic Herb Marinade: Add more garlic and use a blend of fresh herbs, such as rosemary, thyme, and parsley.
- Spicy Marinade: Add a pinch of red pepper flakes or a dash of hot sauce.
The Verdict: London Broil’s Identity Crisis
So, does London broil have another name? While it’s not technically a specific cut of meat, it’s often associated with flank steak and, to a lesser extent, top round steak. The term itself refers to a method of preparing these cuts, involving marinating, high-heat cooking, and slicing against the grain.
The confusion arises from regional variations in steak terminology, marketing practices, and the fact that some butchers may use “London broil” as a generic label for cuts suitable for this cooking method.
Ultimately, the best way to navigate this potential confusion is to communicate clearly with your butcher and understand the characteristics of flank and top round steak. By focusing on the preparation technique and choosing a high-quality cut of meat, you can enjoy a delicious and satisfying London broil, no matter what it’s called. Remember that the flavor lies not just in the name, but in the proper preparation and cooking.
What exactly is London Broil?
London Broil, in American cuisine, is a beef dish made by marinating flank steak or top round steak, then broiling it at high heat. The name, despite its British-sounding title, is actually an American invention. It’s often served sliced thinly against the grain, which is crucial for tenderizing the typically tougher cut of meat. The preparation method, involving marination and quick cooking, is designed to enhance the flavor and improve the texture of the steak.
While “London Broil” refers to a specific cooking method and dish, it’s important to understand that it is *not* a specific cut of beef. The key lies in the marination process and the high-heat broiling (or grilling) to medium-rare. The resulting steak should be sliced thinly to maximize tenderness. Don’t confuse the name “London Broil” with an actual cut of meat – look for flank steak or top round to achieve the desired result.
Does London Broil refer to a specific cut of beef?
No, London Broil does not refer to a specific, defined cut of beef in the way that “ribeye” or “tenderloin” does. It is primarily a cooking method applied to a particular type of steak. The name can be misleading, causing some confusion about what cut to purchase. Butchers sometimes mislabel flank steak as “London Broil” further adding to the confusion.
Instead, “London Broil” generally signifies flank steak or top round steak, both relatively lean and somewhat tougher cuts. The preparation, particularly the marination and slicing against the grain, is what transforms these cuts into the dish known as London Broil. So, when seeking “London Broil”, focus on obtaining flank or top round, and then preparing it using the traditional London Broil method.
What is the best cut of beef to use for London Broil?
The two best cuts of beef for London Broil are flank steak and top round steak. Flank steak is a long, flat cut of meat that’s known for its rich flavor. It’s also relatively thin, which makes it ideal for quick cooking. Top round steak is a leaner cut that comes from the rear leg of the cow. It’s a bit tougher than flank steak, but it’s also more affordable.
Ultimately, the choice between flank steak and top round depends on your personal preferences and budget. If you prioritize flavor and don’t mind spending a bit more, flank steak is the better option. If you’re looking for a more economical choice that’s still flavorful when properly prepared, top round is a good alternative. Regardless of which cut you choose, remember that marinating and slicing against the grain are crucial for a tender and delicious London Broil.
Is there a British connection to London Broil?
Despite its name, there is no direct British connection to the dish known as London Broil. The term appears to be an American invention, likely emerging in the early to mid-20th century. Its etymology remains somewhat mysterious, with no definitive explanation for the “London” association. It’s possible the name was simply chosen to sound sophisticated or European.
While the name implies a British origin, the dish is not a traditional part of British cuisine. There’s no equivalent dish served in London pubs or restaurants that matches the American preparation of London Broil. So, if you’re searching for London Broil while visiting the UK, you are unlikely to find it. The dish remains a distinctly American creation.
How important is marinating when preparing London Broil?
Marinating is absolutely crucial when preparing London Broil, particularly when using tougher cuts like flank steak or top round. The marinade helps to tenderize the meat by breaking down muscle fibers and connective tissue. It also infuses the steak with flavor, adding depth and complexity to the final dish. A good marinade typically includes an acid (like vinegar or citrus juice), oil, and various herbs and spices.
Without marination, London Broil can be quite tough and less flavorful. The extended soaking period allows the marinade to penetrate the meat, ensuring a more tender and delicious result. Aim to marinate the steak for at least 2-4 hours, and ideally overnight, for optimal results. This step is non-negotiable for a successful London Broil.
How do you properly slice London Broil for maximum tenderness?
Slicing London Broil against the grain is absolutely essential for achieving maximum tenderness. “The grain” refers to the direction in which the muscle fibers run in the steak. If you slice with the grain, you’ll be cutting along the length of these fibers, resulting in a chewy and tough steak. Slicing against the grain shortens these fibers, making the steak significantly easier to chew.
Before slicing, identify the direction of the grain in your cooked London Broil. Using a sharp knife, cut perpendicular to the grain, creating thin, even slices. The thinner the slices, the more tender the steak will be. This slicing technique is what makes the difference between a tough, disappointing London Broil and a tender, flavorful one. It’s the final crucial step in preparing this dish.
Can you cook London Broil on a grill instead of broiling it?
Yes, you can absolutely cook London Broil on a grill instead of broiling it. Grilling offers a similar high-heat cooking method that’s perfect for achieving a nice sear on the outside while keeping the inside medium-rare. In fact, many people prefer grilling London Broil for the added smoky flavor it imparts to the steak.
When grilling London Broil, preheat your grill to high heat. Place the marinated steak on the grill and cook for 4-6 minutes per side, or until it reaches your desired level of doneness (typically medium-rare). Remember to let the steak rest for a few minutes before slicing against the grain. Grilling is a great alternative to broiling and often yields a delicious and flavorful London Broil.