Is a London broil a good cut of meat?

Is a London broil a good cut of meat?

Traditionally speaking, a London broil is a top round roast, flank or skirt steak, and is a great money-saving option for family meals or anyone on a budget. Because it’s a lean muscle cut, it also tends to be tougher due to its low fat content.

Is London broil an expensive cut of meat?

A London broil used to an inexpensive meal, but with the popularity of flank steak and skirt steak resulting in higher prices, London Broil is not a cheap meal anymore. It’s not filet mignon expensive, but costs a lot more than ground beef.

Is London broil a tender cut of beef?

This less expensive cut of beef is marinated overnight then seared in a skillet on the stove top producing a flavorful tender steak. Be sure to read my helpful recipe tips for a delicious outcome.

What is cutting against the grain on a London broil?

Position your knife against the direction of the grain. These are the fibres that make up the meat. Identify which direction these lines run and position your knife so that it is sitting in the opposite direction to the lines. Cutting the London broil against the grain will make the meat taste tender and juicy.

Why is London broil cheap?

Because it’s from a tougher part of the animal, London broil is significantly less expensive than other cuts of beef, making them a popular and affordable option for city cooks. As a comparison, an aged boneless strip steak can cost $25.00 per pound whereas London Broil is easy to find at $6.00 to $8.00 per pound.

Is London broil same as top sirloin?

You may also discover that various beef cuts such as the top round, the bottom round, sirloin steak tip, chuck shoulder, or chuck steak is also labeled as “London broil.”

What is London broil good for?

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.

What cut of meat is London broil?

What Cut of Meat is Best Used for London Broil Recipe? London Broil is not necessary the type of meat it is but the way you cook it. It is usually known as flank or top round steak that is marinated over night and then broiled on a high temperature in the oven.

Do you cut meat across the grain or with the grain?

For tender meat, you have to cut it against the grain. But some cuts have fibers running in different directions, making it difficult to identify the grain. To identify which direction the grain of the meat is running, look for the parallel lines of muscle fiber running down the meat, and slice perpendicular to them.

What’s another name for London broil steak?

flank steak
Top-round steak, sometimes sold as “London broil” or topside, or flank steak, are the traditional cuts of beef used for London broil since they take well to marinades.

Is flank steak also called London broil?

What is Flank Steak? Other names for flank steak include London broil and skirt steak, which is actually a different cut (more on that in a moment). This cut of steak comes from the abdominal muscles of the animal, right behind its chest.

Does Coca Cola tenderize steak?

Cola’s high acidity and caramel flavor makes a surprisingly good meat tenderizer. Cola typically has a pH of about 2.7—for comparison, lemon juice has a pH of 2—making it acidic enough to break down some proteins without dissolving your meat.

What cut of meat is best for London broil?

top round steak
What Cut of Meat is Best Used for London Broil Recipe? London Broil is not necessary the type of meat it is but the way you cook it. It is usually known as flank or top round steak that is marinated over night and then broiled on a high temperature in the oven.

What is similar to London broil?

London broil Notes: This is the name of a finished dish, not a cut of meat, but butchers sometimes assign the name “London broil” to the following cuts: flank steak, top round steak, or top blade steak. Each would work well in a London broil recipe.

Why is it called London broil?

The name London broil originally referred to a flank steak that was first pan-fried, then sliced against the grain. This basic technique evolved over time to include the crucial element of marinating the steak, then broiling it, hence the name.