London broil, despite its sophisticated-sounding name, isn’t a specific cut of meat. Rather, it’s a preparation method for a relatively inexpensive and lean cut, typically top round steak. The “London broil” technique involves marinating the meat to tenderize it and then broiling or grilling it to medium-rare. It’s then sliced thinly across the grain for maximum tenderness. This popular dish has earned its place on dinner tables across the US, but what happens when your local butcher shop is out of top round, or you’re simply looking for a more readily available or perhaps even a more flavorful alternative?
Understanding London Broil: The Foundation
Before exploring the best substitutes, it’s essential to truly understand what makes London broil unique. Its leanness, its reliance on marination, and its specific cooking and slicing method all contribute to the final product. This helps determine the best possible alternatives that can mimic its characteristics.
The Top Round Steak: The Usual Suspect
As mentioned, top round is the usual cut used for London broil. It comes from the primal round, located in the rear of the cow. This area is known for producing leaner cuts because the muscles are well-developed. This means the meat can be tough if not cooked properly. The key is to use the marinade to tenderize the meat before cooking. This is often followed by high-heat cooking and slicing it thinly against the grain.
The Importance of Marinating
Marinating London broil isn’t just about adding flavor; it’s crucial for tenderizing the meat. Marinades usually contain acidic ingredients like vinegar, lemon juice, or wine, which help break down the muscle fibers. They often include oil to help retain moisture and aromatics such as garlic, herbs, and spices to enhance the flavor profile. A good marinade can transform a relatively tough cut into a tender and palatable dish.
Cooking and Slicing Techniques
The ideal cooking method for London broil is either broiling or grilling. Both methods involve high heat, which sears the outside while leaving the inside medium-rare to medium. Overcooking will result in a tough and dry final product. Once cooked, it’s absolutely critical to let the meat rest before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful bite. And finally, slicing against the grain breaks up the muscle fibers, making the meat significantly easier to chew.
Excellent Alternatives to Top Round Steak
Fortunately, several cuts of beef can be substituted for top round in a London broil recipe. Each has its own unique characteristics, and some may require slight adjustments to the preparation method. However, with a little knowledge and experimentation, you can create a delicious London broil-style dish with any of these alternatives.
Flank Steak: A Flavorful and Popular Choice
Flank steak is a very popular alternative to top round for London broil. It’s a thin, flat cut from the abdominal muscles of the cow. This cut has a pronounced grain, making it perfect for marinating and slicing against the grain after cooking.
Flank steak is inherently more flavorful than top round. However, because it’s also relatively lean, marinating is still essential. A longer marinating time (at least 4 hours, or even overnight) is recommended for best results. Cook it quickly over high heat to medium-rare, and be sure to slice it thinly against the grain.
Skirt Steak: Another Great Option with Intense Flavor
Skirt steak is another thin, flavorful cut that works well as a substitute for top round. There are two types of skirt steak: inside skirt and outside skirt. Outside skirt steak is generally more tender and flavorful, but it can be harder to find and more expensive.
Like flank steak, skirt steak has a prominent grain, and marinating is essential for tenderizing. The cooking method is similar to flank steak: quick, high-heat cooking to medium-rare. Slice against the grain for maximum tenderness. Because skirt steak is often thinner than flank steak, it may cook even faster, so keep a close eye on it.
Sirloin Tip Steak: A Budget-Friendly Alternative
Sirloin tip steak, also known as round tip steak, comes from the round primal, similar to top round. However, it’s located closer to the sirloin, giving it a slightly different texture and flavor profile. It’s generally a more affordable option than flank or skirt steak.
Sirloin tip steak is leaner than flank or skirt steak and can be tougher if not prepared properly. Marinating is crucial for tenderizing. Consider using a marinade with a higher acidity level to help break down the muscle fibers. As with top round, be careful not to overcook sirloin tip steak. Cook it to medium-rare or medium, and slice it thinly against the grain.
Bottom Round Steak: A Tougher, but Manageable Choice
Bottom round steak is another cut from the round primal. It’s even tougher than top round, so it requires more attention to tenderizing. This is a very economical choice for those on a budget.
If using bottom round steak, consider a longer marinating time – up to 24 hours. You may also want to consider using a meat tenderizer before marinating. Braising is another cooking method that can work well with bottom round, as the long, slow cooking helps break down the tough muscle fibers. If broiling or grilling, be very careful not to overcook it, and slice it very thinly against the grain.
Tri-Tip Steak: A More Tender and Flavorful Option
Tri-tip steak comes from the bottom sirloin and is known for its rich flavor and relatively tender texture. While it’s not as common a substitute as flank or skirt steak, it can be a delicious option for a London broil-style dish.
Tri-tip steak is more forgiving than top round, flank, or skirt steak. It doesn’t necessarily require a long marinating time, although marinating will certainly enhance the flavor. Cook it to medium-rare or medium, and be sure to slice it against the grain. Note that the grain of tri-tip can change direction, so pay close attention when slicing.
Comparing the Alternatives
Here’s a brief comparison of the various alternatives, highlighting their key characteristics:
- Flank Steak: Flavorful, relatively tender, readily available. Requires marinating.
- Skirt Steak: Very flavorful, can be tougher than flank steak, requires marinating. Two types: inside and outside.
- Sirloin Tip Steak: Budget-friendly, leaner than flank or skirt steak, requires thorough marinating.
- Bottom Round Steak: Most economical, toughest option, requires long marinating and careful cooking.
- Tri-Tip Steak: More tender and flavorful, doesn’t require as much marinating, grain can change direction.
Tips for Choosing the Right Alternative
Selecting the best alternative depends on your personal preferences, budget, and the availability of the cut. Here are some tips to guide your decision:
- Consider your budget: Sirloin tip and bottom round steaks are generally the most affordable options. Flank, skirt, and tri-tip steaks tend to be more expensive.
- Think about flavor: Flank and skirt steaks offer the most intense flavor. Tri-tip also boasts a rich flavor. Top round, sirloin tip, and bottom round are milder in flavor.
- Factor in tenderness: Flank, skirt, and tri-tip steaks are generally more tender than top round, sirloin tip, and bottom round.
- Assess availability: Flank steak is usually readily available at most grocery stores and butcher shops. Skirt steak may be slightly harder to find, and tri-tip may be less common in some regions.
- Don’t underestimate the marinade: No matter which cut you choose, a good marinade is essential for tenderizing and adding flavor.
Mastering the London Broil Technique with Different Cuts
The general principle remains the same regardless of the cut: Marinate, cook hot and fast, rest, and slice against the grain. However, here’s a slight alteration of the cooking process for each specific cut.
- Flank and Skirt Steak: Marinate for at least 4 hours, or preferably overnight. Grill or broil over high heat for 3-5 minutes per side for medium-rare.
- Sirloin Tip and Bottom Round Steak: Marinate for at least 6 hours, or up to 24 hours. Consider using a meat tenderizer before marinating. Grill or broil over high heat for 4-6 minutes per side for medium-rare. Pay close attention to avoid overcooking.
- Tri-Tip Steak: Marinate for at least 2 hours, or up to overnight. Grill or broil over medium-high heat for 8-10 minutes per side for medium-rare. Because tri-tip is thicker, it may require a slightly longer cooking time.
Enhancing Your London Broil: Marinade and Serving Suggestions
Beyond the cut of meat, the marinade and serving suggestions play a key role in creating a delicious London broil experience.
Crafting the Perfect Marinade
A well-balanced marinade is essential for tenderizing the meat and infusing it with flavor. Here are some key ingredients to consider:
- Acid: Vinegar (balsamic, red wine, apple cider), lemon juice, lime juice, or Worcestershire sauce help break down muscle fibers.
- Oil: Olive oil or vegetable oil helps retain moisture and distribute flavors.
- Aromatics: Garlic, onions, shallots, herbs (rosemary, thyme, oregano), and spices (black pepper, red pepper flakes, paprika) add complexity and depth.
- Sweetener: Honey, maple syrup, or brown sugar can balance the acidity and add a touch of sweetness.
- Salt: Salt helps to season the meat and can also aid in tenderization.
Experiment with different combinations of these ingredients to create your own signature marinade.
Serving Suggestions for a Complete Meal
London broil is a versatile dish that can be served with a variety of sides. Here are some popular serving suggestions:
- Roasted vegetables: Asparagus, broccoli, Brussels sprouts, carrots, and potatoes are all excellent choices.
- Salad: A simple green salad or a more elaborate salad with grilled vegetables or fruits can provide a refreshing contrast to the richness of the meat.
- Mashed potatoes or sweet potatoes: These creamy and comforting sides pair perfectly with London broil.
- Rice or quinoa: These grains can be seasoned with herbs and spices to complement the flavor of the meat.
- Bread: Crusty bread or rolls are perfect for soaking up the flavorful juices.
Ultimately, the best cut of meat that is similar to London broil depends on your personal preferences, budget, and availability. While top round is the traditional choice, flank steak, skirt steak, sirloin tip steak, bottom round steak, and tri-tip steak are all excellent alternatives. By understanding the characteristics of each cut and adjusting your preparation methods accordingly, you can create a delicious and satisfying London broil-style dish with any of these options. Remember that a good marinade and proper slicing technique are key to achieving tenderness and flavor, no matter which cut you choose.
What makes London Broil a unique cut of meat?
London Broil isn’t actually a specific cut of meat in the same way a ribeye or tenderloin is. It’s more accurately described as a method of preparing and cooking a relatively lean, less tender cut, typically top round steak. The name refers to marinating and then broiling or grilling the steak at high heat, followed by slicing it thinly against the grain to maximize tenderness. This process makes the often-tough top round palatable and flavorful.
The uniqueness lies in the combination of factors: the cut (usually top round), the marinade, the high-heat cooking method, and the crucial slicing technique. Without any one of these elements, you wouldn’t achieve the characteristic texture and taste of a London Broil. It’s a technique designed to elevate a budget-friendly cut of beef into a delicious and satisfying meal.
If I can’t find Top Round, what’s the best alternative cut for London Broil?
The best alternative to top round for London Broil is flank steak. Flank steak is another lean cut, known for its robust flavor and relatively tight grain. It responds very well to marinating and high-heat cooking, making it a suitable substitute for the traditional top round.
However, it’s essential to remember the importance of slicing against the grain. Like top round, flank steak can be tough if sliced incorrectly. Ensure you identify the grain direction before cooking and slice perpendicular to it after cooking for the most tender result. Also, flank steak tends to cook faster than top round, so adjust cooking times accordingly.
How does marinating affect the tenderness of London Broil?
Marinating is absolutely crucial for tenderizing London Broil, especially if you’re using top round. The acids in the marinade, such as vinegar, lemon juice, or even yogurt, help to break down the tough muscle fibers of the beef. This process tenderizes the meat from the outside in, making it easier to chew and more enjoyable to eat.
Additionally, the marinade infuses the meat with flavor, which is especially important for leaner cuts like top round that can sometimes lack rich flavor on their own. The longer the meat marinates (within a safe timeframe, typically up to 24 hours in the refrigerator), the more tender and flavorful it will become. A well-balanced marinade is key to a successful London Broil.
What cooking methods are best for achieving a perfect London Broil?
The classic cooking method for London Broil is, as the name suggests, broiling. Broiling provides high, direct heat, which helps to quickly sear the outside of the meat while keeping the inside relatively rare to medium-rare. This is the ideal doneness for maximizing tenderness.
However, grilling is also an excellent option, especially if you prefer a smoky flavor. Regardless of whether you choose broiling or grilling, the key is high heat and quick cooking. Aim for a medium-rare internal temperature (around 130-135°F) to prevent the meat from becoming dry and tough. Always let the meat rest for at least 10 minutes after cooking before slicing to allow the juices to redistribute.
Can I use a slow cooker for London Broil?
While not traditional, a slow cooker can be used, but it requires a different approach. Slow cooking is best suited for breaking down tough cuts over a long period of time. Therefore, you wouldn’t use the same high-heat searing method as with broiling or grilling.
Instead, you would still marinate the meat, but then sear it quickly in a hot pan before transferring it to the slow cooker with additional braising liquid (such as beef broth, wine, or tomato sauce). Cook on low for several hours until the meat is very tender and easily shreds. This method will result in a different texture than a traditional London Broil, more like a pot roast, but can still be a delicious way to prepare a tougher cut of beef.
How important is slicing London Broil against the grain?
Slicing against the grain is absolutely critical for achieving a tender and enjoyable London Broil. The grain refers to the direction in which the muscle fibers run in the meat. Slicing with the grain will result in long, stringy, and chewy pieces of beef.
Slicing against the grain, however, effectively shortens those muscle fibers, making them much easier to chew. This is especially important for cuts like top round and flank steak, which have prominent grain. Take a close look at the uncooked meat to identify the grain direction before cooking, and then slice accordingly after the meat has rested. This one simple step can make a huge difference in the overall tenderness and eating experience.
What are some creative ways to serve London Broil?
Beyond the classic preparation of thinly sliced London Broil served as the main course, there are many creative ways to enjoy this versatile cut. Consider using it for steak salads, topping mixed greens with sliced London Broil, crumbled blue cheese, and a vinaigrette dressing.
Another excellent option is to use it in sandwiches or wraps. Thinly sliced London Broil pairs well with caramelized onions, peppers, and a horseradish sauce on a crusty roll. You can also shred the slow-cooked version for tacos, burritos, or even pulled beef sliders. Finally, consider using leftover London Broil in stir-fries or as a topping for pizzas for a protein-packed and flavorful addition.