London Broil is not a cut of beef. It is a method of cooking. London Broil, Flank Steak, Top Round, whatever you call them, refers to lean meat that is generally tougher than other cuts you could buy. By the way, no one seems to know wher the term “London Broil” comes from. It seems to have nothing to do with London and this term is not even recognized in England.The method of cooking simply refers to temderizing the meat to make it edible. The primary way to do this is through marinating. There are dozens if not more, of steak marinades and tenderizers available. You can also easily make your own. The trick is to let the meat tenderize, probably for at least 2&1/2 hours or up to 24.And while most recipes suggest broiling it, useing a slow cooker on low for 8 hours, will probably make it come out very tender. The difference is you get a different kind of taste using each method.RecipeYou want to marinate this for at least 2 & 1/2 hours and as much as 24. The method is simple. Marinate, remove from fridge & let come up to room temperature (about half an hour). Before you marinate poke holes in the meat to let the marinade seep in. The purpose of the marinade is to tenderize the meat. Bring broiler up to 500 degrees). Broil on each side for only 5 – 7 minutes. Slice in relatively thin strips. Serve. • Another way to make this is to let it marinate, then put in a slow cooker for 8 hours on low. Add enough marinade to cover it up halfway. • Marinade: You can make a marinade out of almost anything. try one made of 1/4 cup balsamic vinegar; 1/4 cup soy sauce; some Worcester sauce; 1/4 cup olive oil; a couple of crushed up garlic cloves; some basil & some black pepper.Here is an idea of how I made it: London Broil
