London broil

London Broil is a North American beef dish that is typically grilled or broiled and then sliced across the grain. Despite its name, the dish is not associated with the city of London, England.

History

The term "London Broil" originally referred to a method of preparation and cooking, rather than a specific cut of meat. The term first appeared in print in the United States during the 1930s as a marketing term to make the less tender cuts of beef sound more appealing. The exact origins of the name are unknown, but it is widely agreed that the dish has no connection to the city of London.

Preparation

London Broil is typically made with a top-round steak, although other cuts such as flank or shoulder steak can also be used. The meat is marinated for several hours or overnight to tenderize it, then broiled under high heat or grilled. The cooked steak is then sliced thinly across the grain, which further helps to tenderize the meat.

The marinade for London Broil often includes ingredients such as soy sauce, vinegar, honey, garlic, and herbs and spices. The exact ingredients can vary widely, and many different regional and personal variations exist.

Serving

London Broil is often served with potatoes and vegetables, or used in sandwiches. It is also popular as a main dish in a barbecue or cookout.

See also

• Beefsteak
• Grilling
• Broiling
• Marination

   This article is a cattle-related stub. You can help WikiMD by expanding it!

This article is a stub related to food. You can help WikiMD by expanding it!