What is London Broil Similar To? A Deep Dive into Beef Cuts and Cooking

London broil. The name itself evokes images of hearty meals, family gatherings, and perfectly seared, flavorful beef. But what exactly is London broil, and what other cuts of beef share its characteristics? This article will explore the intricacies of London broil, comparing it to other similar cuts, discussing cooking methods, and unraveling the mystery behind this popular dish.

Table of Contents

Understanding London Broil

Before we can compare London broil to other cuts, we must first define what it is. London broil is not a specific cut of beef, but rather a cooking method and a name often applied to a couple of different cuts, most commonly the flank steak and the top round steak. This ambiguity is where much of the confusion arises.

The key to a successful London broil, regardless of the cut used, lies in proper preparation, marinating, and cooking to medium-rare, followed by slicing thinly against the grain. This ensures tenderness, as both flank and top round can be relatively tough if not handled correctly.

Flank Steak as London Broil

Flank steak is a long, flat cut of beef from the abdominal muscles of the cow. It’s known for its intense beefy flavor and pronounced grain. When used for London broil, flank steak benefits greatly from marinating to tenderize the muscle fibers. The marinade also adds flavor and moisture, which is crucial for this leaner cut.

Top Round Steak as London Broil

Top round steak, on the other hand, comes from the rear leg of the cow. It is a leaner and tougher cut than flank steak. While sometimes labeled as London broil, top round requires even more attention to tenderizing and cooking to avoid becoming dry and chewy. Marinating and proper cooking techniques are even more essential with top round.

London Broil vs. Flank Steak: The Cut Itself

Since flank steak is often sold as London broil, it’s crucial to understand the difference (or lack thereof). In many cases, there is no difference. A butcher might simply label a flank steak as “London broil.” However, the term “London broil” implies a specific preparation and cooking method, emphasizing the importance of marinating and slicing against the grain.

When you see a flank steak labeled as London broil, consider it a suggestion of how to prepare the meat, rather than a different cut altogether. Look for well-marbled flank steaks for a more tender and flavorful result.

London Broil vs. Top Round: The Cut Comparison

Comparing London broil (when it’s actually top round) to flank steak reveals significant differences. Top round is generally tougher and less flavorful than flank steak. It also tends to be thicker. This means top round requires longer marinating times and careful temperature control during cooking to prevent it from becoming too dry.

Flank steak has a looser muscle structure, making it more receptive to marinades and allowing it to cook relatively quickly. Its distinct grain makes it easy to identify and slice correctly against the grain after cooking.

Exploring Similar Cuts of Beef

Now that we have a solid understanding of London broil (and its variations), let’s examine other cuts of beef that share similar characteristics and can be used in comparable ways.

Skirt Steak

Skirt steak, like flank steak, is a thin, flavorful cut that benefits from quick cooking over high heat. It also has a noticeable grain, making it easy to slice against. Skirt steak comes from the diaphragm muscles of the cow, and its rich flavor makes it a popular choice for fajitas, stir-fries, and grilling.

Skirt steak cooks very quickly, so watch it carefully to avoid overcooking. A good marinade is also highly recommended, as it will tenderize the meat and add flavor.

Flat Iron Steak

Flat iron steak is a relatively new cut that has gained popularity in recent years. It comes from the shoulder of the cow and is known for its tenderness and flavor. It is not as stringy as the Skirt Steak, but still has distinct grains in the meat. Flat iron steak is a great option for grilling, pan-searing, or broiling.

Unlike flank and top round, flat iron steak is naturally tender, meaning it doesn’t always require marinating. However, a marinade can still enhance its flavor. Its thickness allows for a good sear while keeping the inside medium-rare.

Tri-Tip Steak

Tri-tip steak comes from the bottom sirloin and is characterized by its triangular shape. It’s a flavorful and relatively tender cut that is often grilled or roasted. Tri-tip is more commonly found on the west coast of the United States but is gaining popularity nationwide.

Tri-tip can be cooked whole or cut into steaks. When grilling, it’s best to sear it over high heat and then move it to a cooler part of the grill to finish cooking to the desired doneness. Like other cuts, slicing against the grain is crucial for tenderness.

Hanger Steak

Hanger steak, also known as butcher’s steak, is a flavorful and tender cut that hangs between the rib and the loin. It is sometimes mistaken for skirt steak, but it is generally thicker and more tender.

Hanger steak is best cooked quickly over high heat to medium-rare. It is also a great candidate for marinating, which will further enhance its flavor and tenderness.

Cooking Methods: Similarities and Differences

While the cuts themselves may differ, the cooking methods for these similar cuts often overlap. High heat, quick cooking, and slicing against the grain are common themes.

Grilling

Grilling is an excellent option for flank steak, skirt steak, flat iron steak, and hanger steak. The high heat sears the outside, creating a flavorful crust, while the inside remains tender. It’s important to preheat the grill properly and monitor the internal temperature of the meat to avoid overcooking.

For London broil using top round, grilling can be challenging due to the cut’s thickness and toughness. It requires careful attention to temperature and may benefit from a longer, slower cooking process or sous vide before searing.

Broiling

Broiling, as the name “London broil” suggests, is another viable cooking method. It provides intense top-down heat, similar to grilling. Broiling is best suited for thinner cuts like flank steak and skirt steak.

When broiling, position the meat close to the heat source for a good sear, but watch carefully to prevent burning.

Pan-Searing

Pan-searing is a versatile method that can be used for all of these cuts. Use a heavy-bottomed skillet, such as cast iron, and preheat it over high heat. Add oil with a high smoke point and sear the meat on both sides until it develops a rich brown crust.

After searing, you can finish cooking the meat in the oven or continue cooking it in the skillet over lower heat until it reaches the desired internal temperature.

Sous Vide

Sous vide involves cooking the meat in a temperature-controlled water bath. This method is particularly useful for tougher cuts like top round, as it allows for precise temperature control and ensures even cooking.

After the sous vide process, the meat can be quickly seared in a hot skillet or on the grill to develop a flavorful crust.

Marinating: A Common Thread

Regardless of the cut of beef you choose, marinating is almost always beneficial, especially for tougher cuts like flank steak and top round. Marinades help to tenderize the meat, add flavor, and retain moisture during cooking.

A good marinade typically includes an acid (such as vinegar or lemon juice), oil, and seasonings. The acid helps to break down the muscle fibers, while the oil helps to keep the meat moist.

Common marinade ingredients include soy sauce, Worcestershire sauce, garlic, herbs, and spices. The duration of marinating depends on the cut of beef. Flank steak and skirt steak typically require at least 30 minutes, while top round may benefit from several hours or even overnight marinating.

Slicing Against the Grain: The Key to Tenderness

Slicing against the grain is crucial for achieving tenderness in cuts like flank steak, skirt steak, and tri-tip. The “grain” refers to the direction of the muscle fibers. Slicing perpendicular to the grain shortens these fibers, making the meat easier to chew.

To identify the grain, look for the lines running along the surface of the meat. Use a sharp knife and slice thinly at a 45-degree angle to the grain.

A Table Comparison of Similar Beef Cuts

Here’s a summary comparing the characteristics of the cuts discussed:

Cut of Beef	Typical Cooking Methods	Flavor Profile	Tenderness	Notes
Flank Steak	Grilling, Broiling, Pan-Searing	Beefy, Intense	Can be tough if not marinated and sliced properly	Often sold as “London Broil”
Top Round Steak	Broiling, Sous Vide & Sear, Slow Cooking	Less Flavorful Than Flank	Tough, Requires Tenderizing	Sometimes sold as “London Broil,” benefits from longer marinating.
Skirt Steak	Grilling, Pan-Searing, Stir-Fries	Rich, Beefy	Can be tough if not properly cooked and sliced	Great for fajitas
Flat Iron Steak	Grilling, Pan-Searing, Broiling	Flavorful, Beefy	Relatively Tender	Doesn’t always require marinating
Tri-Tip Steak	Grilling, Roasting	Flavorful, Beefy	Relatively Tender	Popular on the West Coast
Hanger Steak	Grilling, Pan-Searing	Rich, Beefy	Tender	Also known as butcher’s steak

Conclusion

While “London broil” can refer to either flank steak or top round steak, understanding the characteristics of each cut is essential for achieving the best results. By exploring similar cuts like skirt steak, flat iron steak, tri-tip steak, and hanger steak, you can expand your culinary horizons and discover new ways to enjoy flavorful and tender beef. Remember to consider the cooking method, the importance of marinating, and the necessity of slicing against the grain to unlock the full potential of these versatile cuts. Ultimately, the “best” cut depends on your personal preferences and the desired outcome of your meal. Experiment with different cuts and cooking techniques to find your favorite London broil experience.

What makes London Broil different from Flank Steak?

London Broil, despite its name, isn’t a specific cut of beef. It’s more of a cooking method applied to tougher cuts, often top round steak. Flank steak, on the other hand, is a very specific cut from the abdominal muscles of the cow. While both are lean and relatively tough, requiring similar cooking techniques, their inherent muscle structure differs, affecting the final texture.

Flank steak tends to be wider and thinner than a London Broil, and its muscle fibers run lengthwise. This makes slicing against the grain after cooking crucial for tenderness. London Broil, typically being a thicker cut, benefits from marinating and searing or broiling to medium-rare, followed by a rest period to allow the juices to redistribute. Though they can be used interchangeably in some recipes, the difference in muscle structure and thickness will yield slightly varied results.

Can I substitute Skirt Steak for London Broil?

Yes, you can substitute skirt steak for London Broil, although there are some differences to consider. Skirt steak is another cut of beef that benefits from high-heat cooking and slicing against the grain. It’s known for its intense beefy flavor and relatively loose muscle fibers, making it more tender than some cuts often labeled as London Broil. Because skirt steak is thinner than the typical top round labeled as London Broil, it cooks much faster.

When using skirt steak as a substitute, be mindful of the cooking time. It’s best cooked quickly over high heat to medium-rare, avoiding overcooking which can make it tough. The marinade is still highly recommended to help tenderize the meat and add flavor. Skirt steak’s richer flavor profile might also enhance the overall taste of the dish compared to a leaner cut. Be sure to adjust cooking times to ensure the desired level of doneness, and always slice against the grain for maximum tenderness.

How does cooking time differ between London Broil and Top Sirloin?

London Broil, typically a top round steak, and top sirloin require different cooking times due to variations in thickness and tenderness. Top round, often sold as London Broil, is a leaner and tougher cut requiring longer cooking times at lower temperatures or shorter cooking times with a high heat sear. This approach helps break down the muscle fibers and prevents the meat from becoming overly dry and tough. Marinating is almost essential for London Broil to enhance both flavor and tenderness.

Top sirloin, on the other hand, is a more tender cut of beef and can withstand higher cooking temperatures for a shorter period. It doesn’t necessarily require extensive marinating, though it can still benefit from a quick marinade for added flavor. When cooking top sirloin, you can achieve a good sear and maintain a tender interior by using a high-heat method like grilling or pan-searing. The key is to monitor the internal temperature closely to prevent overcooking.

Is there a vegetarian alternative to London Broil with a similar texture?

Finding a direct vegetarian analog to London Broil’s specific texture can be challenging, as the cut is known for its lean, slightly chewy character. However, portobello mushrooms, when prepared correctly, can offer a satisfyingly meaty and substantial texture. Marinating thick-cut portobello caps in a flavorful mixture of balsamic vinegar, soy sauce, garlic, and herbs can mimic the umami notes often associated with beef.

Another vegetarian option is using seitan, also known as wheat gluten. Seitan has a naturally dense and chewy texture that can be manipulated to resemble the texture of cooked beef. By pressing and marinating seitan steaks, then searing or grilling them, you can achieve a similar fibrous quality to London Broil. Consider using a marinade with beet juice for both color and an earthy flavor that enhances the experience.

What marinades work best for London Broil?

The best marinades for London Broil focus on both tenderizing the meat and imparting flavor. Acidic ingredients like vinegar, lemon juice, or Worcestershire sauce are key for breaking down tough muscle fibers. This allows the marinade’s flavors to penetrate deeper into the meat. Combine these with flavorful elements like garlic, herbs, soy sauce, and a touch of sweetness for a well-rounded profile.

A classic marinade might include olive oil, balsamic vinegar, soy sauce, minced garlic, Dijon mustard, dried herbs (such as rosemary and thyme), and a pinch of red pepper flakes. Allow the London Broil to marinate for at least 2 hours, or preferably overnight, in the refrigerator. This extended marinating time ensures maximum flavor absorption and tenderization, resulting in a more palatable and flavorful final product.

How does slicing London Broil against the grain affect its tenderness?

Slicing London Broil against the grain is crucial for maximizing its tenderness. Beef muscle consists of long, parallel fibers. If you slice parallel to these fibers, you are essentially chewing through those long strands, which can be tough. By slicing perpendicular to the grain, you shorten these muscle fibers.

This shortened fiber length makes it significantly easier to chew, as your teeth are now cutting across the shorter strands rather than trying to tear through long, unbroken fibers. Even if the London Broil is perfectly cooked, failing to slice against the grain can result in a chewy and unpleasant eating experience. Always identify the direction of the muscle fibers and cut across them at a 45-degree angle for optimal tenderness.

Can I use a slow cooker for London Broil?

Yes, you can use a slow cooker for London Broil, although the final texture will be different from traditional high-heat cooking methods. Slow cooking breaks down the tough muscle fibers in the meat over an extended period, resulting in a very tender, almost shreddable texture. This method is particularly well-suited for tougher cuts like top round, often marketed as London Broil.

When using a slow cooker, it’s still beneficial to sear the London Broil on all sides before placing it in the slow cooker. This adds a deeper flavor and color to the meat. Add a flavorful liquid, such as beef broth, tomato sauce, or a combination of your favorite marinade ingredients. Cook on low for 6-8 hours or on high for 3-4 hours, until the meat is very tender. The resulting London Broil will be more like pot roast in texture, easily pulled apart with a fork.