Derrick Riches is a grilling and barbecue expert. Originally London broil was london broil with flank steak, but over the years, the name has been applied to many other lean, thick cuts of beef, such as top round.
Although the label may not direct the consumer how to cook the piece of meat, a London broil is meant to be marinated and cooked over high heat. It’s a great way to get a really good meal out of a less expensive cut of meat. The marinade traditionally used for London broil can range anywhere from a simple mixture of olive oil with salt and pepper to a mixture of a wide range of ingredients. Grill the marinated flank steak hot and fast and to no more than medium doneness. Overcooking will make the meat tough no matter how long it was marinated. Once the steak is cooked, remove it from the grill, cover it with foil, and allow it to rest, about 5 minutes for thinner cuts and 10 minutes for whole roasts. Resting allows the meat to relax and the juices to flow back into the meat.
Then carve the meat across the grain and serve in thin strips for maximum tenderness. What Does London Broil Taste Like? A London broil is generally a tough cut of meat, but it has great flavor. If prepared correctly, it becomes a flavorful steak with a nice beefy taste and tender chew.
Since it is marinated before being cooked, it will take on the flavors of those ingredients. A London broil begins with a good marinade. A great one to try is a mixture of soy sauce, olive oil, garlic, ginger, balsamic vinegar, and honey. This gives it some basic flavors that complement the beef nicely.