what is the origin of the London Broil?

Answer 1

London Broil

Supermarket butchers have a lot to answer for in making people so confused about beef cuts that many of us just stick to one or two cuts that we know. London Broil is another example of the confusion. Butchers will label some cuts of meat as "London Broil", but in fact, there is no cut of meat that is "London Broil", because London Broil is a technique of cooking beef that converts a tough cut into tender slices of steak.

The actual meat behind the misleading label can be any of the tougher cuts such as Top Round Steak, Chuck Shoulder Steak, Flank Steak, Sirloin Tip, etc. Conscientious butchers really ought to be adding to the London Broil label a short line actually identifying the cut of meat.

Cooking Tips
The meat needs to marinated for anywhere from 8 to 24 hours. Preheat the grill or broiler (you can also do this on a barbeque or pan-fry it), and place the meat in a pan on a rack about 5 inches (13 cm) from the heat. Cook for 7 to 10 minutes per side. If you only like well-done beef, then don't make a London Broil. The meat needs to end up somewhat rare in the middle, with the ends being about medium-rare. If you cook it any past that, you will have shoe leather and will have wasted a cut of meat that you could have braised or stewed instead. Remove from the heat, place on a board, and slice the meat thinly across the grain (which probably will mean slicing it width-wise rather than along the length.)

History
London Broil is not English at all, it is North American. The technique first appeared in print as "London Broil" in the US in 1931; James Beard thought that Philadelphia was the actual city of origin. It is true that originally Flank Steak was suggested as the meat to use.

Literature & Lore
Sometimes, you will see the term "London Broil" used to refer to a mixed grill platter containing various meats including lamb and pork.

Answer 2

originally from a cow



LONDON BROIL
Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.

Answer 3

im not sure its a brisket or flank steak it may have been stolen from the israelites in the london area as they make wonderful use of the same cuts as pastami and brisket or the navy the british one used a lot of salt beef as a staple so it could be from them