Beef london broil

London broil is a beef dish made beef london broil broiling marinated beef, then cutting it across the grain into thin strips. Despite its name, the dish and the terminology are North American, not British. London broil” originally referred to broiled flank steak, although modern butchers may label top round, coulotte, or other cuts as “London broil”, and the term has come to refer more to a method of preparation and cookery than to a specific cut of meat.

The preparation of London broil typically involves marinating the meat for several hours followed by high heat searing in an oven broiler or outdoor grill. It is then served in thin slices, cut across the grain. In parts of central Canada, a ground meat patty wrapped in flank or round steak is known as a London broil. Some butchers will wrap the flank steak around a concoction of seasoned and ground or tenderized flank steak. Others sell a pork sausage patty wrapped in flank or top round steak labeled as London broil. London broil – Definition of London broil in English by Oxford Dictionaries”.

Archived from the original on March 8, 2017. Beard on food: a Feast of Gastronomic Inspirations, Cooking Ideas, and Irresistible New Recipes. When made with whole roasts, the meat was often larded. The dish is often “touted as traditional”, but it was first documented in 1867, and “does not appear to be very old”. Burgundian specialty in the twentieth century. Julia Child has described the dish as “certainly one of the most delicious beef dishes concocted by man”. Beef bourguignon is generally accompanied with boiled potatoes or pasta.