Culture & Lifestyle • Food

London broil

London broil is a North American beef dish or preparation method in which a lean cut of beef is marinated, cooked quickly over high heat, and sliced thinly against the grain.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

London broil is a North American beef dish or preparation method in which a lean cut of beef is marinated, cooked quickly over high heat, and sliced thinly against the grain. The term is commonly used for flank steak, top round, or other similar cuts, though its precise meaning varies by region and butcher. In Canada, butchers and grocery stores may use London broil as a retail label for lean beef cuts.

Definition

London broil refers to a style of preparing beef, most often involving marination, broiling or grilling, and slicing thinly across the grain. Some dictionaries also treat it as a boneless beef cut or steak label rather than only a method.

Cuts and preparation

The term is commonly applied to flank steak, top round, top sirloin, or other lean cuts. Because these cuts can be tough, the preparation usually emphasizes tenderizing through marination and brief, intense heat.

Name and origin

Food writers and recipe sources note that London broil is not an established English dish and that its name likely arose in North America. The historical origin of the name remains uncertain.

Regional usage

In grocery and butcher contexts, the label can refer to different cuts depending on the market. In some places it is treated as a retail cut name, while in others it is understood mainly as a preparation style.

Key facts

London broil is typically prepared from lean, tougher beef cuts that benefit from marinating and quick, high-heat cooking.
The meat is usually sliced thinly across the grain before serving.
The term has been used both for a cooking method and for packaged beef cuts such as flank steak or top round.
The name does not indicate an established origin in London.

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Canadian context

Canadian butchers and grocery stores may use London broil as a retail label for lean beef cuts, and Canadian home cooks may encounter the term in recipes and supermarket packaging.

Frequently asked questions

Is London broil a cut of meat?

Sometimes, but not always. Many sources describe it as a cooking method, while dictionaries also use it for a boneless cut or steak label such as flank or top round.

What cut is usually used for London broil?

Flank steak is traditional, but top round and other lean, relatively tough cuts are also commonly sold under the name.

How is London broil cooked?

It is usually marinated first, then broiled, grilled, or seared over high heat, and served sliced thinly against the grain.

Does London broil come from London?

No clear evidence ties it to London, and food references generally describe it as a North American term.

Why is London broil sliced against the grain?

Slicing against the grain shortens the meat fibers, which makes each bite seem more tender.

References

Wikipedia — https://en.wikipedia.org/wiki/London_broil
Supports: General description as a beef dish prepared by marinating, grilling or broiling, and slicing across the grain.
Cambridge Dictionary — https://dictionary.cambridge.org/us/dictionary/english/london-broil
Supports: Definition as a piece of boneless beef cooked on or under high heat and served in thin slices.
Merriam-Webster — https://www.merriam-webster.com/dictionary/London%20broil
Supports: Definition as a boneless cut of lean beef such as top round or flank, usually broiled or grilled and sliced diagonally across the grain.
The Spruce Eats — https://www.thespruceeats.com/select-and-cook-london-broil-336355
Supports: Explains that London broil is not a cut of beef but a method of cooking, commonly using flank steak or top round.
Britannica — https://www.britannica.com/topic/London-broil
Supports: Describes London broil in the context of broiling with vinegar, oil, and garlic; supports the preparation style.
CooksInfo — https://www.cooksinfo.com/london-broil
Supports: Notes London broil as a cut of beef suited to a technique that makes tougher beef more tender.