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Really? London Broil is just good for grilling/broiling?

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We had a pre-Superbowl party (oops, I mean Big Game XLI) and people brought food over (even though we told them we have plenty for the grill and smoker) so we ended up with the uncooked meats. I threw some in the freezer because we wouldn't be around for a few days and now I'd like to cook it to make room in the freezer. One of them is a London Broil - it's about 1 1/2 inches thick and flat, no visible fat anywhere. It looks really boring, in my opinion.

I did some searching here and it looks like everyone agrees that you either grill it or broil it and then slice it thinly across the grain. Is that it? Nothing else you can do with this cut of meat (that I don't ever buy)?

Is it suitable for stir frys, or would it get too tough and chewy? If I dice it and throw it into the crockpot, would it make a decent beef and barley soup, or would it be too hard? Can I grind it up and use as ground beef or is that just a waste of time?

Help, help, help!

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  1. I think one problem is that london broil is a name that could describe more than one cut of meat.

    Anyhow, I haven't cooked much with it, but you could definitely grind it. Just know it will result in a fairly lean ground beef. Depending on how you like your ground beef or what you'll be using it in, you may want to add in some beef fat as you grind it.

    Just a thought.

    1. For a while here where I live, London Broil was on sale all the time! Since I married a meat-n-potatoes man, I took advantage of those sales. Personally, I used the LB for a TON of meat dishes. Besides on the grill, (which is delish), I have sliced it thin and used it for "steak" sandwiches, stir fries, soft tacos, (chunks) in stews, fajitas, Asian dishes, etc. I have never had a problem with it being tough or chewy. I can't offer advice regarding a soup, though I'd probably use a good beef bone at start for the broth and then cook the beef separately (in a skillet to sear the meat and capture all the juices) adding it to the soup in the end. Oh, and I'd never tried grinding it, but I'd bet a good butcher would be able to tell you. Hope this helps. O=:)

      1. If you are using what, and it sould like to me, is known here as flank steak. It is good for lots of things. Steak and petters, marinated and grilled and thinly sliced into fajitas. I have cut a pocket in it stuffed it then browned and braised and chilled and sliced and served with a creamy horseradish sauce. It looks fantastic. It is a very versatile cut of meat.

        6 Replies
        1. re: Candy

          No, London Broil and Flank Steak are different cuts. London Broil as far as I know is a method of cooking... like broiling ;-) I think it's top round.

          1. re: HaagenDazs

            I guess it depends on where you live. Here flank steak is labeled London Broil as often as it is labeled Flank Steak.

            Aidells and Kelley in their Complete Meat Book identify London Broil as topround and then go on to say that they prefer to use flank steak for London Broil.

            1. re: Candy

              That's interesting, thanks. I figured flank steak is what it is; in other words the names aren't interchangeable like say, a shell steak and a NY strip are the same thing, but have different names. Flank steak to me is that somewhat triangular piece of meat with the long very visible fibers. then again, if London Broil is simply a cooking method, then why can't tenderloin be called London broil?!

            2. re: HaagenDazs

              In the Winn-Dixie chain of supermarkets, london broil is top round. It is a wonderful cut of meat with beefy flavor, but tends to be chewy if not handled properly. I usually score it lightly on both sides and marinate overnight in a ziptop bag (whatever marinades tickle your fancy), then drain, dry off, and grill over high heat for 7-10 minutes on each side. Rest for a bit, then slice thinly. If it is indeed top round, it will stand up to assertive flavors--thai curry pastes, deeply flavored soy marinades, viet fish sauce, lime & chilis and so on.

              1. re: HaagenDazs

                flank steak and london broil are from the the same muscle the only difference is london broil is cut in a large portion of the muscle where as flank steak is cut across the grain in thinner portions

                1. re: gwalsh4

                  Not here.
                  London Broil is cut from the Top Round
                  Where as Flank Steak is from from the Flank and is a whole Muscle

            3. I've used it for making Beef and Broccoli. Take it out of the freezer and while it is still pretty solid, slice it thin and then let it finish thawing in the marinade for the stir fry. That's they only what I have found it can be used in a stir-fry without being tough.

              4 Replies
              1. re: lcole

                Yes, I keep it frozen to slice. Sooooo much easier that way! O=:)

                1. re: lcole

                  Maybe I'll give that a try. Do you find it hard to slice when it's frozen? Maybe I should let it thaw a bit so it's not like a solid hunk of ice.

                  1. re: leanneabe

                    I only let it get a little soft. A nice sharp knife will do the trick just fine.

                    1. re: lcole

                      Yes, I second that-to both! O=:)

                2. London Broil, like HaagenDazs, said, is not a cut of meat but a method of preparation. Marinated, grilled or broiled, and sliced thin against the grain. It's a method of prepration designed to make a tough cut more desirable without a long cooking time.

                  Sometimes supermarkets call top round or other round staek/roasts "London Broil" because it's commonly preprared that way. But I have also seen flank steak labeled as London Broil. I imagine clever butchers call lots of difft. things London Broil.

                  1. I can remember when I first discovered 'London Broil' it was a cross section of skirt steak, rolled. It was a way to sell a not very popular cut of beef and very tasty. Then fajitas came on the scene and the price of skirt steak soared. When I first saw thick slabs of round steak being advertised as London Broil, I thought the meat markets didn't know what they were talking about.

                    Today when I see the rolled type of steak it's called a Pinwheel Steak and is usually made of sirloin. Very tasty and relatively inexpensive for such a tasty steak, though at least 4 or 5 times what I used to pay for 'London Broil.'

                    Besides broiling close to a very hot fire so the exterior is crusty and the interior still rosy and serving sliced thin (excellent), you could also coarse grind it or cube it for chili or double grind it for hamburger.

                    1. I prepared one in a crockpot once and it was great. Very tender and flavorful. I browned it on the stove and then added a can of cream of mushroom soup, a can of red wine and cooked it for 8 hours on low. Super easy and wonderful.

                      1. London Broil around me was ALWAYS on sale like the previous poster said. I always marinated the heck out of it, then broiled it. Sliced it up after for fajitas or sandwiches or over a salad. It's not an exciting cut of meat. But when you like beef, are on a budget, and see humongous slabs of it on sale for 50% off, you tend to adjust.

                        1. As someone previously noted, London Broil (top round here in the Southwest) is frequently on sale. Since I'm tasked with making a lot of chili in the near future, I asked my butcher about using LB. He agreed enthusiastically that it would be a great choice for either long, slow cooking OR hot & fast with the attendant thin, diagonal slices. Anything in between the long/slow and hot/fast methods would be dry and stringy the butcher promised.

                          I've never used LB for anything like chili, so I'll let you know.
                          NB: this is going to be cubed meat, not ground beef --- but that is a whole other post!

                          2 Replies
                          1. re: Sherri

                            I'm not impressed with my long/slow results. I think the meat is dry and stringy, almost flavorless. I used about six pounds of meat and this seems a colossol waste of beef. With sufficient seasoning, I'll be able to salvage something useable but will not try this method of cooking top round again.

                            1. re: Sherri

                              Agreed. Top round (or any round cut) doesn't have enough collagen/fat to stand up to long, moist cooking.

                          2. You could also do a Braciole.

                            1. In suburban NY "london broil" is *always* the same cut of meat, and often on sale (as another poster said, I think it's top round.) I sometimes make a burrito filling out of it; I sprinkle with spices (Penzy's taco seasoning for example), add a couple tablespoons of vinegar, a can of green chilis, and a cut up onion, and cook in a dutch oven in a low oven for several hours. It shreds very nicely after that.

                              1. I always used it for a small roast. I bought one last year to make a roast while forgetting that my kitchen has no oven.

                                1. London Broil. Cook it quickly with high heat, and don't cook it more than medium rare or you'll have a chewy mess.

                                  1. In case anyone's interested, if cooked long enough (4 hours in the crockpot), London Broil (top round, whatever it is) does break down into a softer "stew" meat. We tried searing the meat and slicing it thinly, but it just wasn't very enjoyable to eat. So, we cubed the cooked meat and tossed it into the crokpot with beans, tomatoes, corn and sauteed onions and it ended up making a nice hearty soup.

                                    Moral of the story? If the brief cooking didn't make a London Broil you can enjoy, turn it into stew!

                                    1. London Broil is spectacular in Chili - so I suspect if you made crockpot soup/stew of any kind with it, London Broil would be very tender!

                                      1. There was a thread on that just yesterday- various cuts are sold as London Broil; in my area usually hunks of top round as you described. I dislike fatty meat, and find them invaluable for stew meat and ground beef ( a bit lean for hamburgers, even for me, but perfect for sauces and made dishes.) They are on sale here periodically at $2/ Lb., and then I strike!

                                        1. Buy on sale/in bulk, slice it thinly (3/8"), (season),place in dehydrator, 4-5 hours, my dogs love 'em