master-cooks | London Broil Steak Wasn't Even Invented In England

London Broil, a popular beef dish in North America, surprisingly has no ties to England as its name might suggest. Originating in the United States in the mid-20th century, the term "London Broil" refers more to a method of preparation rather than a specific cut of meat or a dish from London. Traditionally, it involves marinating a cut of beef, typically flank steak, and then broiling or grilling it. Once cooked, the meat is sliced thinly across the grain, enhancing its tenderness. The marinade often includes ingredients like soy sauce, balsamic vinegar, garlic, and various herbs, which infuse the meat with rich flavors. While its exact origins are somewhat unclear, the dish became a staple among American households due to its simplicity and the relative affordability of the cut used. Despite its misleading name, London Broil has carved out its own identity in the culinary world, embraced for its versatility and the ability to adapt to different flavor profiles. Today, it remains a beloved dish, celebrated for its robust taste and ease of preparation, highlighting the creativity and adaptability of American cuisine.

Dressing Up a Modest Meat

The origin of the name "London broil" for a simple broiled steak is somewhat unclear. Many speculate that the marketing team at World Restaurant, along with butchers, aimed to evoke a sense of elegance and sophistication (read: expensive) for a relatively mundane and budget-friendly cut of meat. Regardless of the reason, the term refers to the cooking technique rather than the specific cut of meat itself — it is not, as some grocery store packaging suggests, a cut recognized by the Cattlemen's Beef Board or the National Cattlemen's Beef Association.

In essence, London broil is a method that involves quickly searing an affordable yet flavorful cut of meat, which can be tough if not cooked properly, to lock in moisture and enhance its flavor. Common cuts used for London broil include flank steak, top round steak, chuck shoulder steak, or even skirt steak.

The steak is typically marinated overnight in a mixture that may include Worcestershire sauce, soy sauce, lemon juice, mustard, garlic, or olive oil. It is then broiled or grilled, resulting in a deliciously crispy exterior while keeping the inside rare or medium-rare for optimal tenderness. After cooking, the meat is sliced thinly against the grain and often garnished with melted butter or a classic sauce like béarnaise, Hollandaise, or Bordelaise. Alternatively, if you choose to pan-sear the steak, you can whip up a simple pan sauce with just four ingredients. London broil is an easy and budget-friendly way to enjoy a taste of culinary adventure!

London Broil Steak Wasn't Even Invented In England

Dressing Up a Modest Meat

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