The Forktionary Angle

"More than a cut, London Broil is a technique for transforming lean, affordable beef into a tender, flavorful centerpiece with strategic marinating and slicing."

Definition

A culinary term for a preparation of beef, typically a marinated and broiled lean cut like flank or top round, served sliced against the grain.

Sensory Profile

TasteUmami, Savory, Meaty

TextureFirm, Chewy (if overcooked), Tender (if properly cooked and sliced)

AromaMeaty, Roasted, Earthy

AcidityLow

Technical Metrics

Ideal Doneness

Medium-Rare (130-135°F / 54-57°C)

Key to Tenderness

Slicing thinly against the grain

Recommended Marinating Time

2-12 hours

Nutrition Facts

Per 100g (3.5 oz)

Calories170 kcal

Total Fat5 g

Saturated Fat2 g

Trans Fat0.2 g

Cholesterol80 mg

Protein30 g

Total Carbohydrate0 g

Dietary Fiber0 g

Total Sugars0 g

Calcium10 mg

Iron2.5 mg

Potassium350 mg

Chef’s Secret

Always slice London Broil very thinly AGAINST the grain to maximize tenderness and prevent chewiness.

Substitutions

Best Match

Flank Steak

1:1

Very similar texture and flavor, requires marination and slicing against the grain.

Top Round Steak

1:1

Often interchangeably used with London Broil, lean cut, benefits from marinating.

Skirt Steak

1:1

Flavorful and quick-cooking, but has a looser grain, good for fajitas.

Sirloin Steak

1:1

More tender and expensive, but can be used for a higher-quality broil" dish."

Buying Guide

Look for lean cuts with minimal marbling; ensure it's a flank or top round for authentic texture.

Flavor Pairings

Garlic Rosemary Red Wine Onions Potatoes Asparagus.

London Broil Beef

Sourcing & Taxonomy