We Only Sell Products That We Use - So YOU Only Buy The BEST Products!
{We do NOT sell any type of meat products on the website.  We only sell meat processing supplies and seasonings.}

If you found this page interesting, you may also want to look at the following pages:

Kobe Beef

Chateaubriand

Beef Brisket

Beef Marinade

Tri Tip

Filet Mignon

How To Make Beef Jerky

Flat Iron Steak

Let's get it straight, London Broil is a Cooking Method -
NOT a cut of beef!!

But, many grocery store meat departments and butcher shops sell a cut of beef labeled London Broil. 
What cut of beef is it usually?

It is usually Top Round Roast.

Most often it is a Top Round Roast.  Often I have seen recipes calling for a London Broil using a Top Round Steak - posted as a 2 inch thick, 5 to 6 lb. steak!! 
This is not a Top Round Steak, but a Top Round Roast.  When I have a customer who requests a London Broil, I cut them a large Top Round Roast.
Now that we have that straight-what is the cooking method that makes a London Broil?

The characteristics common to most London Broil Recipes call for:

• Marinating the beef

• Broiling the beef to medium rare in a oven or

• Grilling the beef to medium rare in a bar-b-q grill

• Slicing the finished dish thinly, across the grain, at a 45 degree angle

Spicecraft Prime Steak and Beefburger Seasoning
Formerly called Witts Prime Rib Rub.  6.75 oz. Jar.
Our best selling and most popular Shake-On Seasoning!

To the right is a rough diagram of how to cut the top round steak after cooking at a 45 degree angle across the grain.

Sometimes it is stated before cooking to score the beef cut  in a diamond pattern

That's basically it.  It is not a very unusual cooking method.  The recipe first appeared in print in the U.S. in the early 1930's, and consisted of marinated flank steak. 
 Today the recipe more often calls for a Top Round Steak (or Top Round Roast).