London Broil

About this cut

London broil is really a method more than a cut, and ours is a thick lean piece from the round. Lean and firm, which is precisely why marinating it and slicing it thin matter as much as they do.

Good for

Marinate it for several hours, grill it hot and fast to medium rare, then rest it well and slice as thin as you can against the grain. Cooked past medium or sliced thick, it turns chewy on you. Done right, it feeds a crowd for very little.

From our kitchen

Marinated all day, grilled hot, sliced thin. It feeds a lot of people for not much money.

Soy sauce, Worcestershire, garlic, oil and a spoonful of brown sugar, into a bag before we leave the house in the morning. On a hot grill about six minutes a side, off at medium rare, and rested a full ten minutes. Sliced as thin as the knife allows, against the grain. Rice, grilled vegetables, and the juices from the board poured back over the top.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.