Note: after talking to the farmer that provided the meat for this recipe, I realized that this cut was actually top round and not flank. I apologize for the mix up, and I’ve updated the post accordingly.
Let’s talk about the cut referred to as “London Broil” for a little bit. Back in the day, flank steaks (taken from the abdomen of the cow) were prepared using a method called “London Broil” (marinated and broiled). Over time, stores started referring to the cut itself as “London Broil”, and then started to use that label for top sirloin (from the cow’s rear end) and top round (from the cow’s hind legs) cuts as well. Today, you’ll find all of these cuts labeled as “London Broil”, but rest assured that this recipe will work well for any of those three cuts.
We usually use these cuts to make beef jerky, because it is consistently lean and easy to slice. But the other day I decided to prepare it traditionally by marinating it overnight and throwing it on a hot grill. I was surprised by how flavorful the steak turned out, and in the end it was a lot of delicious meat with little hands-on work.