🥩 Featured Cut of the Week: London Broil
Why Butchers Love It 🔥
While London Broil is often thought of as a specific cut, it’s actually a cooking method used for lean, budget-friendly steaks like top round or flank steak. It’s an affordable, flavorful option—if you know how to cook it properly.
London Broil: A Classic That Deserves a Comeback
Before Tri-Tip became the king of affordable big cuts, London Broil was the go-to for feeding a family on a budget. It’s a solid chunk of meat that, when done right, slices up beautifully and serves a crowd. But let’s be real—most people completely butcher this cut (and not in a good way).
The Biggest Mistake: Overcooking
London Broil is super lean, meaning it’s not forgiving at all. Overcook it just a little, and you’re left with something that tastes like a leather boot—dry, chewy, and disappointing. The key? Marinate it well and cook it fast and hot.
💡 Cooking Tip: Marinate and Grill It Hot
Since London Broil doesn’t have much marbling, a good marinade is key to unlocking flavor and tenderness. Here's what I use:
Olive oil – Helps carry the flavors into the meat
Rice wine vinegar – Adds acidity to break down tough fibers
Before marinating, I take my trusty meat tenderizer (a $2 find from IKEA) and poke some holes in the meat. This helps it soak up all that flavor. Let it sit for at least four hours (overnight is even better).
How to Cook London Broil Perfectly
🔥 Broiling or Grilling
High heat is the way to go – Broil or grill at 450°F
For an inch-and-a-half thick cut → 3-5 minutes per side
For thinner cuts → 2-3 minutes per side
Rest before slicing – This is key to keeping it juicy
Slice thin and against the grain – Maximizes tenderness
The Result: A Juicy, Flavor-Packed London Broil
When done right, you get a beautifully cooked piece of meat that slices up tender and flavorful. You’ll taste that marinade in every bite, and it’ll just pull apart perfectly.
👀 Ever prepped a London Broil yourself?
Let’s go! 🚀🔥
-Meatdad
