London broil by John Spottiswood.

This is the name of a finished dish, not a cut of meat, but butchers sometimes assign the name "London broil" to the following cuts: flank steak, top round steak, or top blade steak. Each would work well in a London broil recipe.

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Also known as

  • Top round steak
  • Butterball steak


flank steak (This is the traditional cut used for a London broil.) OR round steak

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