Ask Mario — London broil
A couple of weeks ago, I received a very good question from Barbara who wanted to know more about London broil.
I thought this was a great topic since London broil is a very affordable and readily available cut of beef that is also a great option for a family dinner and even great for serving larger crowds.
London broil is actually made by broiling or grilling marinated flank steak and then cutting it across the grain into thin strips. No one really knows where the name “London broil” comes from, as it is a North American dish, and the dish is actually unknown in the city of London.
The odd thing is that if you go to the grocery store, you will find cuts of meat labeled as London broil, but London broil actually refers to the preparation of the meat. Traditionally flank steak is labeled London broil, but some butchers may also label top round steak or roast as London broil. Since flank steak is the more traditional choice of butchers, we will discuss that further.
Flank steak comes from the abdominal muscles of the cow. It is a long flat cut and is best when it has a bright red color. Since flank steak comes from a well-exercised part of the cow, you want to pay close attention to always slice it against or across the grain before serving to maximize tenderness.
A few key steps to maximizing tenderness in your London broil are to marinate the steak for a few hours before broiling or grilling, to not cook the meat past medium rare, and to allow it to rest for at least 10 minutes at room temperature before slicing it.
One of my favorite ways to cook and eat London broil is the way my grandfather has prepared it in the past. Use a pastry or kitchen brush to brush the meat with a layer of Dijon mustard and then brush it with balsamic vinegar. I usually allow the meat to marinade like this for an hour or two and then grill it over medium-high heat for four to six minutes on each side. I then allow the London broil to rest at room temperature (preferably on a roasting rack) for 10 minutes. I then slice it, sprinkle it with coarse sea salt and fresh cracked black pepper, and then serve it immediately.
The sky is the limit when it comes to preparing London broil and/or flank steak. Feel free to mix and match your marinades with whatever flavor combinations you and your family like the best. As long as you follow the simple rules above when preparing your London broil it will always be a very delicious and affordable steak dinner that everyone will really enjoy!
Again, the most important thing is to always – Just Cook It!
Send your questions for Mario to hsfeatures@heraldstandard.com.
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Mario J. Porreca of Belle Vernon is a food personality, author, and the host of Just Cook It on WMBS Radio 590 AM. Visit his website at www.JustCookIt.net.