London broil

Lore & Background

London broil originally referred to grilled flank steak, though modern butchers may label top round, coulotte, or other cuts as 'London broil'. The term has come to refer more to a method of preparation and cookery than to a specific cut of meat. The preparation typically involves marinating the meat for several hours, then cooking it with high heat broiling in an oven or searing on an outdoor grill, followed by slicing thinly across the grain. It can also be pan-fried and seared on a stovetop steel pan, a technique requiring expertise to produce an adequate steak, often resulting in a tougher but not rubbery texture when done correctly.

Reader's Guide

In parts of central Canada, a ground meat patty wrapped in flank or round steak is known as a London broil. Some butchers wrap flank steak around seasoned ground or tenderized flank steak, while others sell a pork sausage patty wrapped in flank or top round steak labeled as London broil. Another variant, popular in Southern Ontario, is a London broil 'loaf', where tenderized flank steak is wrapped around minced and spiced veal, sometimes with bacon added between the flank steak and the veal grind. The dish's significance lies in its evolution from a specific cut to a preparation method, reflecting American culinary adaptation and regional variations in Canada.

Did You Know?

• London broil is American, not British, despite the name.
• The term originally referred to grilled flank steak but now denotes a preparation method.
• In central Canada, a London broil can be a ground meat patty wrapped in flank or round steak.
• A Southern Ontario variant is a London broil 'loaf' with minced veal wrapped in flank steak.