When London broil was first introduced in the 1930s, it was made solely with flank steak. Over time, the term and technique expanded to include other lean but tough cuts of meat.

Lean cuts of beef are one of the more difficult cuts of steak to work with, but the London broil method makes short work of them; leaving you with a tender, juicy cut of beef to chow down on.

Wrap the London broil in plastic wrap and place into the freezer for about an hour to partially freeze. This will make slicing much easier. Pull it out, set it onto a cutting board and slice it ...

Ingredients For Slow Cooker London Broil. As tender and flavorful as this beef is on the plate, you might think it is an expensive cut of meat. However, London broil is actually a budget-friendly ...

But truth is, you probably only really know the particular cuts you buy over and over again. That’s good, but there’s a world of great beef out there to explore.

1 medium sweet yellow onion, finely chopped. 4 large garlic cloves, minced. 1 London broil (2 to 2 ½ pound) Directions. Prepare marinade. In a bowl, whisk together balsamic vinegar, lemon juice ...

Contrary to its name, London broil isn't British at all! Instead, the dish hails from North America. Typically people refer to it as broiled flank steak, but top round can also be used. Many ...