Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain, and is known for its london broil steak recipe flavor and chewiness. French butchers call the cut bavette, which means “bib”. Flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas.

It can be grilled, pan-fried, broiled, or braised for increased tenderness. This meat-related article is a stub. You can help Wikipedia by expanding it. Please log in with your username or email to continue. By using our site, you agree to our cookie policy. How is where trusted research and expert knowledge come together. This article was co-authored by Ollie George Cigliano.

Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques. There are 7 references cited in this article, which can be found at the bottom of the page. How marks an article as reader-approved once it receives enough positive feedback. This article has been viewed 300,445 times. What exactly is a London Broil?

Culinary pundits agree that the dish isn’t even from London! What’s certain is this: London Broil is a flank steak dish that, when cooked correctly, is filling, flavorful, and nutritious. Though the London Broil can be cooked several different ways, marinating and slow-grilling the meat is an easy way to impart delectable texture and flavor. While good chefs can make a tasty London Broil from a cheap piece of meat, this can be challenging, so opt for a high-grade piece of beef whenever you can. If you’re unsure of which cuts of flank steak are the best, talk to your local butcher. Note that some butchers may label a cut of meat called top round steak as London Broil, rather than flank steak. Flank steak sometimes has an unfair reputation as a tough, chewy, and flavorless cut of meat.

However, this is only true if the meat is poorly-prepared. A number of ways can make flank steak tender before you even begin to cook it. Hit it with a tenderizing mallet on a clean cutting board. This breaks up the meat’s tough muscle fibers, giving it a softer texture.