What Is London Broil? Cut, Recipes & How to Prepare It

If you’re in England and ask for a London broil at a local restaurant, chances are the server will have no idea what you’re talking about. Why? Despite its name, London broil has no ties to England—its roots are actually in the United States. And here’s where it gets even more interesting: Contrary to popular belief, London broil isn’t a specific cut of meat, but rather a cooking technique. 

There’s a lot of history and mystery surrounding this dish, which we’ll explore in this guide, but the most important thing to understand is that London broil is a versatile cooking method that can turn tougher cuts of meat into tender, flavorful masterpieces–and you have to try it.

At Acabonac Farms, we specialize in high-quality, grass-fed beef that’s perfect for London broil. Our grass-fed cuts are leaner, richer in flavor, and packed with nutrients, making them the ideal choice for this time-tested method. 

Key Takeaways:

• London broil is a cooking method that typically uses tougher cuts like flank or top round.
• The trick is marinating the meat and slicing it thinly against the grain for tenderness.
• Grass-fed beef, like Acabonac Farms’ cuts, offers a richer flavor and leaner texture, along with higher nutritional value.
• Acabonac Farms delivers sustainably raised, grass-fed beef across the US directly to your door.

What is London Broil?

While many people think London broil is a specific cut of meat, it’s actually a cooking method traditionally used for lean, tougher cuts of beef. Typically, it features flank steak, but other cuts like top round or sirloin are also common. The goal? To take a lean, often tougher piece of meat and turn it into something tender and delicious.

Most London broil cuts are sold as steaks or roasts, usually between 1 and 4 inches thick. These cuts benefit from marination, which helps tenderize the meat and enhance its flavor, especially when working with leaner, grass-fed beef.

History of London Broil

Despite the name, London broil has nothing to do with London. The term "London broil" first appeared in American cookbooks in the 1930s, likely as a way to market cheaper cuts of beef (apparently adding “London” to a name makes anything seem fancier). It’s believed to have been first cooked in Philadelphia, but the exact origins remain a bit of a mystery.

Canadian Variants: Since its inception, the London broil has moved beyond the border and several interesting variations have popped up in Canada. In some areas, London broil refers to a ground meat patty or pork sausage wrapped in flank or round steak. A Southern Ontario variant called London broil “loaf” features tenderized flank steak wrapped around spiced minced veal, sometimes with bacon added for extra flavor.

What Does London Broil Taste Like?

London broil is known for its bold, beefy flavor. When cooked over high heat—broiling or grilling—it develops a flavorful crust while staying juicy on the inside. The marination process helps balance the intensity of the meat, adding layers of flavor without overpowering it. What sets London broil apart is its focus on technique rather than the cut. Marination, high heat, and thin slicing transforms tougher cuts into something tender and flavorful–it’s a bit of culinary magic.

Common Cuts of Meat for London Broil

There are a few cuts that work perfectly for London broil:

• Flank Steak: The classic cut for London broil. It’s lean and flavorful but requires marination to achieve tenderness.
• Top Round: Another common choice, often more affordable than flank steak. It has a slightly firmer texture but absorbs marinades well.
• Sirloin: While not as common, sirloin can work well for London broil, offering a bit more marbling than other cuts.

For the best flavor and nutrition, it’s highly recommended to use grass-fed versions of these cuts, like those from Acabonac Farms. Grass-fed beef is leaner and is highly nutritional, especially when compared to grain-fed options. It’s got up to 300% higher amounts of vital nutrients like omega-3 fatty acids and antioxidants. Plus, it’s raised sustainably, meaning it’s better for you and the planet. With meat that is raised on an all natural diet, you’ll be getting the most flavor out of these cuts too!

How to Cook London Broil

The key to a perfect London broil is marinating the meat and cooking it quickly at high heat. Grass-fed beef cooks faster than grain-fed, so keep an eye on cooking times to avoid overcooking. Before you begin, make sure your meat is properly thawed to ensure even cooking.

Here’s a simple guide to cooking London broil:

1. Marinate: Let your meat soak in a marinade for at least 4 hours—overnight is even better. A good marinade not only adds flavor but also tenderizes the meat.
2. Broil or Grill: The second step is in the name! London broil is best cooked with high heat and your oven set to broil. Alternatively, you can also fire up the grill for that charred, crispy exterior.
3. Cook to Medium-Rare: Grass-fed beef should be cooked to medium-rare (around 130°F) to maintain tenderness.
4. Slice Thinly Against the Grain: Once it’s rested, slice the meat thinly against the grain. This technique makes even the toughest cuts melt in your mouth.

Want to maximize flavor? Cooking your London Broil in a cast iron pan is great for getting a nice sear, while a crock pot or instant pot can help tenderize tougher cuts if you're going for a slow-cooked version like barbacoa. These methods work especially well for grass-fed cuts. 

Popular Marinades for London Broil

A good marinade is needed for a true London Broil. The acid in marinades—often from ingredients like vinegar, citrus juice, or wine—helps break down muscle fibers and connective tissue, making the meat softer and easier to chew. Along with acidity, marinades often contain oil and seasonings, which help lock in moisture and infuse the beef with flavor. 

Some of the most common marinade ingredients are:

• Soy Sauce: Adds umami and saltiness.
• Garlic: A must for almost any marinade.
• Vinegar or Lemon Juice: Helps tenderize the meat.
• Olive Oil: Helps the marinade penetrate the meat and keeps it moist.

For the best results, try using organic or locally sourced ingredients, which complement the natural flavors of grass-fed beef and take the quality of your London Broil up a notch.

Serving Suggestions for London Broil

London broil is incredibly versatile. Pair it with roasted seasonal vegetables, a hearty grain like quinoa or farro, or a fresh salad. For the most classic combination, serve it with mashed potatoes or grilled asparagus.

If you’re not feeling a steak dinner, London broil also works great in sandwiches, tacos, or even thinly sliced on top of a salad.

Buy Grass-Fed London Broil Online from Acabonac Farms

Choosing grass-fed beef for your London broil doesn’t just make for tastier results—it’s also a healthier and more sustainable choice. Grass-fed beef has a richer flavor, higher nutritional value, and is raised with care for both the animals and the environment. 

At Acabonac Farms, we take pride in offering grass-fed beef directly from our New York pastures. We raise our cattle with care - a difference you can taste. Whether you're trying our London broil or exploring other cuts, we deliver straight to your door anywhere in the U.S., giving you a true farm-to-table experience without the hassle.

Buy grass-fed london broil online from Acabonac Farms

Frequently Asked Questions About London Broil

Can you eat London broil like a steak?

Yes! When cooked properly and sliced thinly, London broil is delicious served just like a steak.

Is London broil the same as sirloin?

No, but sirloin can be used for London broil. Flank steak and top round are more commonly used.

What happens if you don’t marinate London broil?

Without marinating, the meat can be tough and lack flavor. Marination is key to tenderizing the meat.

Is London broil like chuck roast?

Not really. Chuck roast is fattier and better suited for slow-cooking, while London broil cuts are leaner and cooked quickly over high heat.

What’s the fastest way to tenderize a London broil?

A good marinade, paired with slicing the meat against the grain, is the fastest way to tenderize it.

Is London broil expensive?

It’s typically a budget-friendly option compared to other cuts, especially when buying grass-fed beef.

Should you poke holes in London broil?

Poking holes can help the marinade penetrate the meat better, but it’s not essential.

Should you sear a London broil?

Yes, searing helps lock in juices and adds flavor, especially when broiling or grilling.

Is London broil steak healthy?

Grass-fed London broil is a great source of lean protein, healthy fats, and essential nutrients like iron and zinc.