RecipeMuncher

London Broil didn’t come from London. You probably wouldn’t find it there. And in fact it doesn’t really refer to a specific cut of meat, but to a technique for cooking ordinarily tough cuts: Top Round Steak, Chuck Shoulder Steak, Flank Steak, Sirloin Tip, etc. So the term “London Broil” should be used like “pot roast” — a technique, not a cut. But if you’re in the U.S., you’ll probably see plenty of “London Broil” in the (...)