London Broil Roast Beef: What It Is and How to Cook It Perfectly

What Exactly Is London Broil Roast Beef?

If you’ve ever browsed the meat section at your local grocery store or dined at a steakhouse, you might have seen “London Broil” on the menu or label. But what is London Broil roast beef, really? Despite its name, London Broil isn’t a specific cut of beef, nor does it have any direct ties to London, England. Instead, it’s a method of preparing and cooking certain cuts of beef to create a delicious, tender, and flavorful dish.

Understanding London Broil: Not a Cut, But a Technique

London Broil refers to both a method of marinating and cooking beef, as well as the resulting dish. Traditionally, tougher cuts like top round steak or flank steak are used. These cuts are known for their rich beefy flavor but can be chewy if not prepared correctly. The London Broil technique transforms these affordable cuts into a meal that’s both juicy and satisfying.

Why Is It Called London Broil?

Despite the British-sounding name, London Broil is an American creation. The term first appeared in the United States in the early 20th century. Over time, grocery stores and butchers started labeling certain cuts as “London Broil,” even though it’s the cooking style—not the cut itself—that defines the dish.

What Cuts of Beef Are Used for London Broil?

While there’s no official “London Broil” cut, the most common choices include:

• Top Round Steak: Lean and flavorful, this is the classic choice for London Broil.
• Flank Steak: Another popular option, known for its intense beefy taste.
• Sirloin Tip: Sometimes used for its tenderness and flavor.

The key is choosing a cut that’s lean but can become tender with proper marinating and cooking.

The Classic London Broil Preparation Method

The magic of London Broil comes from its preparation. Here’s how it’s typically done:

1. Marinating: The beef is soaked in a flavorful marinade (often with ingredients like soy sauce, olive oil, garlic, vinegar, and herbs) for several hours or overnight. This not only infuses flavor but also helps tenderize the meat.
2. Broiling or Grilling: After marinating, the beef is cooked quickly at high heat—either under a broiler or on a hot grill—to achieve a nice char on the outside while keeping the inside juicy.
3. Slicing: The cooked meat is always sliced thinly against the grain to maximize tenderness.

Why Marinate?

Marinating is essential for London Broil because it breaks down some of the tougher muscle fibers in lean cuts like top round or flank steak. This results in a much more tender and flavorful dish.

Step-by-Step Guide: How to Cook London Broil Roast Beef

1. Choose Your Beef: Pick a top round or flank steak that’s at least 1-1.5 inches thick.
2. Prepare the Marinade: Combine your favorite marinade ingredients—think soy sauce, Worcestershire sauce, olive oil, balsamic vinegar, garlic, black pepper, and fresh herbs—in a large resealable bag or dish.
3. Marinate: Place the beef in the marinade and refrigerate for at least 4 hours, preferably overnight for best results.
4. Bring to Room Temperature: Before cooking, let the beef sit at room temperature for about 30 minutes. This ensures even cooking.
5. Cook: Preheat your broiler or grill to high. Remove the beef from the marinade, pat dry, and cook for about 5-7 minutes per side (for medium-rare), depending on thickness.
6. Rest: Let the cooked beef rest for 10 minutes before slicing. This allows juices to redistribute for maximum tenderness.
7. Slice Against the Grain: Always slice thinly against the grain for best texture and tenderness.

Tasty Marinade Ideas for London Broil

The marinade is where you can get creative! Here are some tasty combinations to try:

• Classic Garlic & Herb: Olive oil, minced garlic, fresh rosemary, thyme, salt, pepper, and lemon juice.
• Asian-Inspired: Soy sauce, ginger, garlic, sesame oil, brown sugar, and green onions.
• Balsamic & Dijon: Balsamic vinegar, Dijon mustard, honey, olive oil, crushed red pepper flakes.

Serving Suggestions: How to Enjoy London Broil

Sliced London Broil is incredibly versatile. Serve it hot as a main course with roasted vegetables or mashed potatoes. Or enjoy leftovers cold in sandwiches and salads. It’s also great wrapped in tortillas for quick steak fajitas!

Tips for Cooking London Broil Like a Pro

• Don’t Overcook: Lean cuts can dry out quickly. Aim for medium-rare to medium doneness (about 130-135°F internal temperature).
• Let It Rest: Resting after cooking keeps the juices inside the meat instead of running out when you slice it.
• Slicing Matters: Cutting against the grain shortens muscle fibers and makes each bite more tender.
• Tweak Your Marinade: Adjust sweetness, acidity, or spice to match your taste preferences.

Common Questions About London Broil Roast Beef

Is London Broil good for roasting?

While “roast” is sometimes used in store labels, traditional London Broil is best cooked quickly with high heat (broiling or grilling) rather than slow-roasted. However, you can roast it at high heat if you don’t have a broiler or grill available—just keep an eye on doneness!

Can I use other cuts for London Broil?

Absolutely! While top round and flank steak are classic choices, sirloin tip or even skirt steak can work well using the same marinating and cooking techniques.

How do I keep my London Broil from being tough?

The secret is marinating long enough and slicing thinly against the grain. Avoid overcooking—medium-rare is ideal for juicy results.

What’s the best way to store leftovers?

Leftover London Broil keeps well in an airtight container in the fridge for up to 3 days. Slice before storing for easy use in sandwiches or salads.

The Bottom Line

London Broil roast beef isn’t just a meal—it’s a smart way to turn affordable cuts of beef into something truly special with just a little prep work. By marinating well and cooking quickly at high heat, you’ll end up with meat that’s both flavorful and tender. Next time you see “London Broil” at your butcher or grocery store, you’ll know exactly what it means—and how to make it at home!

Quick Recap: Key Points About London Broil Roast Beef

• London Broil is a cooking method, not a specific cut of meat.
• Tougher cuts like top round or flank steak are transformed by marinating and quick cooking.
• Slicing against the grain is crucial for tenderness.
• It’s versatile: serve hot as an entrée or use leftovers in sandwiches and salads.

Ready to Try London Broil at Home?

If you’re looking for an affordable yet impressive beef dish that’s packed with flavor and easy to prepare, give London Broil roast beef a try. With these tips and tricks, you’ll be serving up tender slices like a pro in no time!