Avoid common pitfalls when cooking London broil with these expert tips to ensure tender, flavorful results every time - no more dry, chewy, or bland beef.

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While the term London broil is typically reserved for flank steak, grocery stores and some butchers may use it to label other large, lean, often tougher cuts of beef, including top sirloin and top ...

London broil is a cooking method used for lean but tough cuts of beef like top round, flank steak, sirloin tip, or skirt steak. Traditionally, it involves marinating the meat overnight before grilling ...

It can be on the chewier side, but once you learn how to prepare it, you may have a difficult time selecting other cuts of beef steak. If you’re familiar with a London broil, then you are also ...

This lean piece of meat, not to be confused with skirt or flap steak is surrounded by fat but the flank itself is extremely lean. Another name for it in Australia is London Broil or Jiffy steak. In ...

London broil isn’t a specific cut of meat — it refers more to the cooking method! While it may be labeled as such, it’s typically a top round roast, flank steak, or skirt steak. Any of these cuts will ...