London broil is a North American menu and preparation term for a relatively lean, thick cut of beef that is marinated or seasoned, cooked by broiling or grilling, rested and sliced thinly across the grain. Despite the name, it is not a traditional London butchery cut and does not identify one specific muscle.
Top round or inside round is commonly used, although flank steak and other lean cuts may also be marketed or prepared as London broil. The exact cut varies by supplier and region, so the menu or purchasing specification should identify the actual muscle.
Trim the cut and marinate or season according to the recipe. Grill or broil over suitable heat, turning as required, and use a calibrated thermometer to reach the appropriate safe cooking process for the product and jurisdiction. Rest the meat before slicing. Cut thinly across the grain to shorten the muscle fibres and improve tenderness.
Example: marinate a top-round roast with garlic, herbs and vinegar, grill or broil it, rest it and slice thinly across the grain for a composed plate or sandwich.
London broil describes a preparation and serving style rather than a single cut. It should not be confused with flank steak, top round or another named muscle, even though those cuts may be used to make it.
Chef’s tip: identify the actual cut and thickness before setting the marinade, cooking method and portion cost. Slicing across the grain is essential for a tender result.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
