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Although American butchers may label a cut of meat "London broil", the term does not refer to a specific cut of meat but to a method of preparation and cookery. The cut of meat traditionally used is flank steak, but butchers may label top round steak or roast as London broil.
The preparation of London broil typically involves marinating the meat for several hours followed by high heat searing in an oven broiler or outdoor grill. It is then served in thin slices, cut across the grain. If cut and used for sandwiches, the meat is usually more rare than traditional roast beef.
In parts of central Canada, a ground meat patty wrapped in flank or round steak is known as a London broil. Some butchers will wrap the flank steak around a concoction of seasoned and ground or tenderized flank steak. Others sell a pork sausage patty wrapped in flank or top round steak labeled as London broil. Another variant, popular in Southern Ontario, is a London broil "loaf", wherein the tenderized flank steak exterior is wrapped around minced and spiced veal as the filler. In some regions, bacon will be added between the flank steak and the veal grind.