Difference Between Flank Steak and London Broil

London broil and flank steak are actually the same cut of beef. The difference between them is in how they're prepared and cut for serving. ... While flank steak is cooked whole, London broil is cut into large pieces and then cooked and sliced across the grain.

1. Can you substitute London broil for flank steak?
2. Is London Broil the same as flank steak?
3. What cut of meat is London broil?
4. What is flank steak called in UK?
5. Is Sirloin the same as flank steak?
6. Can I use top sirloin instead of flank steak?
7. Why do they call it London broil?
8. What is the fastest way to tenderize a London broil?
9. What is the best cut of beef for fajitas?
10. What is the difference between London broil and roast beef?
11. Should you tenderize London broil?
12. Why is London broil tough?

Can you substitute London broil for flank steak?

London broil is great sliced over mashed potatoes (a traditionally favorite side dish), as well as turned into fajitas. You can use a London broil for almost any recipe calling for flank steak. The steak can also be slow-cooked for rich-tasting, tender results.

Is London Broil the same as flank steak?

Differences Between Flank Steak and London Broil

The flank steak is cut from the lower section of the cow or the abdominal muscles. The area is usually the succulent loin, but it's before the muscular sinews of the round. The London broil, on the other hand, is a beef dish that is made from boiling marinated beef.

What cut of meat is London broil?

Top-round steak, sometimes sold as "London broil" or flank steak is the traditional cut of beef used for London broil since they take well to marinades.

What is flank steak called in UK?

Is Sirloin the same as flank steak?

Flank steak, also known as a London broil, is a flavorful, lean, boneless cut from the flank of a steer located below the loin and sirloin. You need to use a quick cooking method such as broiling or grilling for this cut of meat. ... Always cut the meat in thin diagonal slices to serve.

Can I use top sirloin instead of flank steak?

Honestly, if you cut the meat thinly and against the grain, most cuts will work. The steaks you listed above will probably be a little better. I would probably go with the sirloin because it has a nice beefy flavor.

Why do they call it London broil?

The original method of the London Broil was a using a flank steak that was pan friend medium rare, and then cut across the grain to be served. This basic method eventually evolved to include marinating the flank steak and broiling it—hence the name.

What is the fastest way to tenderize a London broil?

Try this: Rub steak with the cut side of a halved garlic clove and liberally season both sides of your London broil with salt and pepper. Let it sit at room temperature on a rack set inside a rimmed baking tray for at least one hour. The salt will dissolve and will be absorbed into the meat.

What is the best cut of beef for fajitas?

What Is the Best Cut of Beef to Use for Steak Fajitas? You can use either skirt steak or flank steak for fajitas. Although the two cuts come from different parts of the cow, both skirt and flank steak soak up marinades well, cook quickly, and, when sliced thinly against the grain, taste tender and flavorful.

What is the difference between London broil and roast beef?

The term "London broil" can confuse, because technically it is a method of grilling and slicing the meat rather than a specific cut of beef. However, supermarket cuts labeled "London broil" are most often cut from the flank. Both flank and top round offer good flavor, but they differ in texture.

Should you tenderize London broil?

Use the flat side of a meat tenderizer to pound both sides of the London broil evenly. This breaks down the connective tissues, producing a softer piece of meat once it's grilled. Just remember, think tenderize - not pulverize. And you want to pound the meat evenly.

Why is London broil tough?

Since London broil has so much muscle fiber and connective tissue, it also has very little fat marbling resulting in a tougher cut of meat. Without the holes, the marinade won't be able to reach the inside of the meat which means the meat won't be tender.