Though technically the term “London Broil” refers to the cooking technique of cooking steaks quickly over high heat, it’s often used to refer to three different tender cuts from the beef shoulder that take extremely well to marinades and rubs: London Broil, Minute London Broil, and Shoulder Steak. All three of these London Broil cuts are excellent when cooked rare and then served later, cold or at room temperature, which make them ideal for Shabbat, holidays, and leftovers. As long as you don’t overcook it, London Broil is a great way to serve a delicious piece of meat to a large crowd.
LONDON BROIL
London Broil, also called “Mush London Broil” by some kosher butchers, is actually comprised of a few muscles that come from deep in the shoulder. London Broil steaks are about 1.5-2 lb. each and are very tender and very lean. Because London Broil is comprised of three different muscles, the thickness varies throughout the cut. Great for the family that likes varying degrees of doneness.
Get the recipe for LONDON BROIL WITH GARLIC WINE MARINADE
MINUTE LONDON BROIL
Also called Flatiron Steak, London Broil or Butterfly London Broil, our Minute London Broil is a thin cut made from the same cut as a Minute Roast. We remove the gristle that runs through the center, leaving a beautiful filet that is about 1″ thick and weighs .75- 1.25lb.
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SHOULDER STEAK
Shoulder steak is often sold as “Shoulder London Broil” and is comprised of steaks cut from the Silver Tip portion of the shoulder. It’s very tender, but extremely lean, with a unique “high” beefy flavor. This steak should never be cooked more than rare or medium rare, and is great served cold.
Get the recipe for PARSLEY RUB FOR LONDON BROIL
MORE LONDON BROIL COOKING TIPS
London Broils take really well to marinades, which are an easy way to add a lot of flavor to a cut of meat. It is enough to marinate meat for 2-3 hours, but you could also do it overnight (or mix up a marinade in the morning before work, and cook that evening). See our recipe suggestions or share your favorites in the comments.
A London Broil should be seared over high heat, 3-5 minutes per side depending on the size of the cut. We cook our steaks rare, to 140°F, but adjust to your preference.
Allow steaks to rest at least 5-10 minutes before slicing thinly across the grain to serve. If you like, allow steak to cool completely. Slice very thin and serve cold on sandwiches or with salad.
What’s your favorite way to cook London Broil? Leave a comment below!
Naftali Hanau grew up around the corner from the kosher butcher, and has loved meat from a young age. He eventually learned shechita and founded our favorite kosher meat company, Grow and Behold Foods, which sells delicious OU Glatt kosher pastured meat to customers all over the USA. Naf joins us here at JOY of KOSHER with Jamie Geller every month to break down various cuts of meat, serve up his secret recipes and answer your “meaty” questions. Post comments below, or contact Naf directly at [email protected].
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I like to score both sides of the flank steak every half inch across the grain about 1/4″ to 1/8″ deep before marinating.
You got it, Miriam. That sounds delicious.
I like to grill London Broil with a dry or wet rub, slice it thinly, then serve warm over a leafy salad with a light vinaigrette. Simple and tasty! It also works well in place of skirt steak (not the same flavor, but a decent sub when not available), for fajitas.
Hey John — Flank Steak can be cooked like a London Broil (ie, marinated, then seared at high heat) — but it’s actually technically not a kosher cut. The various London Broils, along with Skirt Steak, are a pretty good kosher alternative. Your recipe sounds great — thanks for sharing.
Funny, as a nutrition Chef I always thought ‘London Broil’ was Flank Steak. My favorite way to prepare it is to trim all of the silver skin off and marinate it for 4 days in soy sugar, garlic, scallions, and olive oil. sear on both sides and slice across the grain thinnly! YUMMY!
Hi Elizabeth — thanks for your question! Names for cuts of meat are very regional — they can vary from place to place and even butcher to butcher. We’re not so familiar with the names of cuts in Israel. A London Broil is tender and should be cooked quickly over high heat, so that doesn’t sound like what you’re describing. Generally the most common mistake with braising cuts is not cooking them long enough. The meat will be “cooked” after 30-60 min, but can take hours to become truly tender and delicious. Make sure to braise fully covered (with foil, or a lidded pot), and have the roast partially covered in liquid. Good luck.
Just read your piece on London Broil and my mouth is watering.
Someone told me that #6 meat in Israel is London Broil – do you know if
that’s accurate, and, if so, which kind of London Broil is it?
It IS a very lean piece of meat, and I was told to cook it in a lot of liquid,
like a roast; I’ve had with mixed results.
Thanks
p.s. I tried the email above but it bounced back