LONDON BROIL Meaning and
Definition
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London broil is a culinary term referring to a specific method of preparing and cooking beef rather than a specific cut of meat itself. It typically involves a thick cut of beef, most commonly top round or flank steak, marinated or seasoned with herbs, spices, and other flavorings. The meat is then broiled or grilled at high heat to achieve a flavorful exterior crust while maintaining a juicy and tender interior.
Originating in North America rather than London, the name "London broil" refers to the technique of broiling or grilling the meat rather than the origins of the dish. The term is thought to have been popularized in the mid-20th century, becoming a staple dish in American steakhouse cuisine.
London broil is often enjoyed for its rich, savory flavors and versatility. After cooking, the meat is traditionally sliced thinly against the grain to enhance tenderness. It can be served as a standalone main course, an ingredient in sandwiches, or sliced and incorporated into salads or stir-fry recipes.
Due to its popularity, London broil is now referred to in some regions as a specific cut of meat, such as top round steak, which is used for this particular preparation method. However, it is important to note that London broil primarily refers to the cooking technique itself, showcasing a flavorful and tender result when prepared correctly.
Common Misspellings for LONDON BROIL
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