london broil

Hi TH.. I think you will find that London Broil is actually a recipe rather than a cut.. altho I've seen it listed in a market as such. It can be a flank or skirt steak or even a shoulder cut.. maybe even a round steak.. But, it is a piece of meat that is marinated, cooked and sliced very thin..

If you do a search here on the forum (look at the top of the page under POLL) and type in flank steak or skirt steak, you'll find a lot of hits.

Also, check this URL: http://www.askthemeatman.com/london_broil.htm

Yeah - It's simply a method of cooking - marinate, grill, slice, sauce. Depending upon region, stores or butchers that label meat "London Broil", will actually be offering flank, top round, or even sirloin.

I have always been under the inpression that london broil was the brisket cut sideways?

quote:

Originally posted by RaiderBill Largo, Fl:
[qb] I have always been under the inpression that london broil was the brisket cut sideways? [/qb]

Mornin RBL.. did you check out the link I posted above.. one of the best I've seen..

yep sure did, Now I know the rest of the story! Very informative site. thanks

London Broil is alot like a tri tip, both in texture and in size. If you use the recipe idea's for tri tips in this forum, you will have very good results.

Fresno

We use a top sirloin roast cut 3/4" to 1" thick for making London Broil. Cooks up very nice when done on the gas grill. You need a fair amount of heat to cook this right.