London broil and flank steak are two common cuts of beef that are often confused with each other. Both are lean, flat cuts that come from the underside of the cow, but there are some important differences between london broil vs flank steak when it comes to taste, texture and preparation.
In this blog post, we’ll take a close look at what exactly london broil and flank steak are, how they differ, and tips for cooking each cut of beef to perfection.
Whether you’re looking for a budget-friendly weeknight meal or planning a special dinner, understanding the distinctions between these two cuts of beef is key to choosing and cooking the right one for your needs. Read on to learn all about london broil vs flank steak!
What Is London Broil?
Contrary to popular belief, London broil isn’t a cut of beef but rather a method of preparation and cooking. However, in many supermarkets in the United States, a cut of beef labeled “London broil” is typically a top round roast or steak, which is from the rear muscle of the cow.
The flavor of a London broil (or top round) is also hearty and beefy, but it’s less pronounced than flank steak. It’s a lean cut, with less marbling and fat than flank steak, which can make it less flavorful.
Cooking Method: The traditional London broil preparation involves marinating the beef for several hours, then broiling it in the oven or grilling it over high heat. The high-heat cooking method helps to sear the outside, trapping the juices inside. Like flank steak, it should be sliced thin against the grain to maximize tenderness.
Other Steaks That Are Often Labeled As London Broil
Top Round Steak, Shoulder Top Blade Steak, and Flank Steak are often labeled as London Broil. However, they all have their own unique characteristics and should be cooked differently to bring out the best flavor.
What Is Flank Steak?
Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the cow. It’s a long, flat cut that’s known for its toughness. This is due to the substantial amount of tough muscle fibers and connective tissue, as it’s a part of the cow that gets a lot of exercise.
Flavor-wise, flank steak has a rich, robust beefy flavor that holds up well to marinades and seasonings. It’s often used in fajitas, stir-fries, and other dishes that call for beef strips.
Cooking Method: The key to a tender flank steak is to marinate it for several hours to break down the tough muscle fibers. It’s typically cooked over high heat for a short amount of time, such as grilling or broiling. Once cooked, it’s crucial to cut it against the grain into thin slices to further break up the muscle fibers and make it easier to chew.
What is the method for preparing Flank Steak?
The key to preparing flank steak is tenderizing it before cooking. First, place the steak in a resealable plastic bag and pour in a marinade of your choosing, like soy sauce, wine, garlic, and spices. Let it marinate in the fridge for 2-4 hours, flipping occasionally.
This helps break down tough fibers. Then cook it quickly over high heat on a grill or cast iron skillet for 4 minutes per side for medium-rare doneness. Do not overcook.
Let it rest for 5 minutes before slicing thinly against the grain – this ensures tenderness. Flank steak is nicely paired with chimichurri sauce or used in stir fries, fajitas, or rolls.
What’s the Similarity Between London Broil and Flank Steak?
Both London Broil and flank steak come from the abdominal region of the cow, making them both lean cuts of beef. Additionally, they are both best cooked over high heat in a short amount of time to prevent them from becoming tough.
London Broil Vs Flank Steak
Are you curious about the distinction between London Broil and flank steak? You’ve come to the right place! In this article, we’ll go over the similarities and differences between these two widely used cuts of beef, including their sources and how they should be cooked for best results. Once you’re done, you’ll know all there is to know about London Broil vs flank steak! Let’s get going and dive into our study.
- Cuts of meat: London broil is not actually a specific cut of meat. It refers to a method of cooking marinated flank, top round, or sirloin steak. Flank steak comes specifically from the abdominal muscles of the cow.
- Flavor: Flank steak has a slightly beefier, fuller flavor. London broil can vary a bit in flavor depending on the exact cut of meat used.
- Texture: Flank steak tends to be slightly tougher than cuts used for London broil. London broil from top round or sirloin will be more tender.
- Preparation: Both flank steak and London broil are best marinated before cooking to tenderize and add flavor. London broil is often broiled, grilled or pan-seared. Flank steak does well with high-heat, fast cooking like grilling or broiling.
- Doneness: Flank steak and London broil should not be cooked past medium doneness. Because they are lean cuts, cooking longer makes them tough and dry.
- Cost: Flank steak is often a bit less expensive than other cuts used for London broil. But prices can vary by butcher and location.
- Uses: Both flank steak and London broil are good for slicing across the grain for entrees, sandwiches, fajitas or salads. They are too tough for braising.
In summary – the main difference is that flank steak is a specific cut and London broil refers to a preparation method. But both benefit from marinating and high-heat fast cooking to medium doneness or less.
London Broil Vs Flank Steak Which One Is Healthier?
London broil and flank steak come from similar areas on the cow and are fairly comparable nutritionally. An 3 ounce serving of flank steak has fewer calories (150 vs 162) but a bit more total fat (8g vs 7g) than the same amount of London broil. However, London broil contains slightly more saturated fat (3g vs 2.5g).
Both are rich sources of protein, iron, zinc, and B-vitamins. While slight differences exist, London broil and flank steak can generally be considered equal in terms of nutritional value and healthfulness. Choosing extra lean cuts and trimming visible fat before cooking are good ways to maximize the health profile of both.
Best Method To Cook London Broil
The best way to cook a flavorful, tender London broil is to marinate it first. Make a marinade of soy sauce, red wine, garlic, Worcestershire sauce, and spices and marinate the steak for 2-4 hours.
This will tenderize the meat. When ready to cook, pat the steak dry and rub with a little oil. Sear in a very hot skillet or grill for about 5 minutes per side for medium-rare doneness.
Let rest for 5-10 minutes before slicing thinly across the grain. This cut of beef is perfect for quick grilling or pan-searing. Serving with a sauce like chimichurri or horseradish cream makes a tasty complement.
Best Method To Cook Flank Steak
The key to cooking flank steak is tenderizing it beforehand. Make a marinade of soy sauce, red wine, olive oil, garlic, and spices. Place the steak in a resealable bag with the marinade and let sit for 2-4 hours in the fridge, flipping occasionally. This helps break down tough fibers. Remove steak from marinade and pat dry.
Place on a hot grill or cast iron skillet for 4 minutes per side for medium-rare.
Let rest 5 minutes before slicing very thinly against the grain – this ensures tenderness. Flank steak is great for fajitas, stir fry, or rolls. Chimichurri sauce pairs nicely. Enjoy this flavorful cut!
In conclusion, there are several key differences between London Broil and Flank Steak. Although they both come from the same part of the cow, flank steak is leaner with more omega-3 fatty acids than London Broil. The best cooking method for each cut varies depending on texture, desired flavor profile and time constraints.
Furthermore, when it comes to nutrition, London broil has higher fat content while flank steak provides a better source of protein and other essential vitamins and minerals.
Ultimately, choosing between these two cuts of beef will depend on personal dietary preferences as well as what dish you’re looking to make – whether it be thinly sliced or marinated in something like a stew or pot roast. Regardless of your choice however, either one can yield an amazing meal that everyone can enjoy! meat meat
What are the differences between London Broil and Flank Steak?
The main difference between London Broil and Flank Steak is in their texture. London Broil is tougher due to its marbling whereas flank steak has a more tender texture with more flavor from its fat content. Additionally, flank steak also has less fat, cholesterol, and higher levels of omega-3 fatty acids than London broil.
What is the best cooking method for each cut?
Both cuts of beef are best cooked over high heat for a short amount of time but because of their different textures, London broil can be grilled for longer as it needs more time for tenderizing while flank steak should not be overcooked or else it will become tough and chewy.
What dishes are they best suited for?
Flank steak is ideal for dishes where the meat will be thinly sliced and cooked quickly while London Broil is better when it gets to marinate in something like a stew or pot roast. Additionally, London Broil is more suited for dishes that require longer cooking times. Both cuts are versatile and can be used in a variety of dishes. Just make sure to adjust the cooking time accordingly based on which one you’re using.
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Amparo Zapata is the chef and blogger at Layla’s Authentic Spanish Restaurant. With over 8 years experience as a Spanish chef, Amparo is renowned for his authentic recipes that transport diners to Spain. In addition to cooking, he shares his expertise on the restaurant blog, aiming to educate people about traditional Spanish ingredients and methods through his recipes. Amparo strives to spread the joy of home cooking through his blogging.