How to cut london broil?

Start cutting the London broil into 1/8-inch strips against the grain at a 45-degree angle. This is a slight angle, which will create diagonal cuts in the steak. This is a slight angle, which will create diagonal cuts in the steak. read more

Ribeye steak: This cut is more flavorful than tender, thanks to its heavy marbling. Flank steak: A flat, thin cut also known as London Broil that isn't particularly tender, but packs a lot of flavor. Top sirloin steak: Another flavorful but not particularly tender cut. Sources: Atkins. A Cut Above: Your Ultimate Guide to Steak. 2017. Kraft Foods. read more

London broil only needs four to five minutes of cooking time on each side. Set a timer to help you remember when to flip it. Overcooking renders this cut very tough no matter how long it marinates, so keep track of the time. An eight minute steak will cook to rare while 10 minutes gives you a medium rare steak. Pull the meat out of the oven and let it rest for at least five minutes before carving. read more

A London broil is not a cut of meat, but a manner of preparing the meat. London broils are famous for being especially moist and tender, and are most commonly made using top round roast. All London broils must be marinated, cooked until medium rare, and then cut across the grain into small strips to preserve the tender texture of the steak. read more

Cutting flank steak, skirt steak, brisket, London broil, and the like against the grain makes it easier to eat. Here's how to do it. Cutting flank steak, skirt steak, brisket, London broil, and the like against the grain makes it easier to eat. read more

Cutting It Up The final piece in preparing London broil is carving it. Just like wood, meat has fibers that runs through it, so when cooks talk about cutting across the grain, they are talking about cutting across those fibers. Look for the strands running left to right across the steak and cut vertically through them, making thin slices. read more