Have you ever been curious about the distinctions between London broil vs flank steak? You're not the only one. London broil and flank steak might seem like two distinct types of beef cuts. However, London broil is actually a cooking technique that can be applied to various types of meat, including flank steak.
In this article, we will explore the unique qualities of both flank steak and London broil.
London Broil vs. Flank Steak: What Are the Differences?
To select the right cut of steak for your recipe, you need to understand the differences between London broil and flank steak. Here are some key differences between the two, including meat cut location, differences in thickness, and versatility differences.
- Meat cut location: London broil can be prepared using various cuts of beef, while flank steak comes from a cow’s abdominal muscles.
- Differences in thickness: London broil is prepared with a thick cut of beef, but flank steak is a thin cut of beef.
- Versatility Differences: London broil is more versatile because it can get used with different seasoning blends and cuts of beef, while flank steak is limited to dishes that require a strong beefy flavor.
Understanding these differences can help you choose the best cut of beef for your specific recipe and the cooking method you want to try.
A Taste Test: London Broil vs. Flank Steak — Which Is More Flavorful?
London broil is a flavorful cut of beef that can have a range of flavors, depending on the marinade used. This steak has a distinct, beefy flavor that is rich and savory. The texture of London broil is tender and juicy, with a chewy texture. The key to increasing its flavor is to choose a marinade that complements its natural beefy taste, making it a delicious cut of steak.
Flank steak is a flavorful cut of beef that is rich, savory, and noticeably beefy. It has earthy or gamey undertones that add depth to its taste. The meat is lean, with little marbling, which gives it a firm and chewy texture, which is why it's commonly marinated before cooking.
Choosing between London broil and flank steak comes down to personal taste for flavor and texture. The right marinade can further enhance the tender bite and rich, beefy taste that London broil is known for. In contrast, flank steak packs a stronger and beefier flavor with a firmer texture, making it a top choice for those who enjoy a bit of chew in their steak. Whether you prefer tenderness or boldness, both options offer unique and delightful flavors to savor.
What is London Broil?
London broil is a preparation method that is prepared using lean and tough cuts of meat, such as flank steak or top round. This preparation often involves marinating the cut of steak and cooking with a broiling technique to create a mouth-watering dish. Once broiled, the steak is sliced thinly to enhance tenderness, ideal for medium-rare to rare steak.
Best Cuts of Beef for London Broil Preparation
Selecting the appropriate cut of beef is essential to create a juicy, tender, and flavorful London broil dish. Here are some of the best cuts of beef to use for London broil preparation.
- Flank steak
- Top round
- Sirloin tip steak
- Skirt steak
- Hanger steak
- Rump steak
There are many cuts of beef available, which offer endless possibilities for creating a delicious London broil dish. You can find a recipe for London broil here.
What is Flank Steak?
Flank steak's versatility makes it suitable for a variety of recipes, from stir-fry to fajitas, as it is a lean and flat cut of beef. Although this steak contains very little marbling, it's known for its bold, beefy flavor. As a healthier red meat option, flank steak is an excellent source of protein and a popular choice for those on a low-carb or high-protein diet.
How to Choose the Perfect Flank Steak
Picking the right cut of meat is important for a flavorful, robust, and tender flank steak. Here are some guidelines to keep in mind the next time you’re at the store buying steak.
- Be sure the meat has a nice red color with a moist but not wet appearance.
- Avoid any packaged meat with tears or liquid puddling at the bottom.
- The meat should be firm and cold to the touch, not tender or warm.
- All the edges should have an even cut, not a jagged cut.
Understanding these guidelines will help you pick a high-quality flank steak that is fresh and safe to eat.
- A London broil is a cooking technique rather than a specific cut of meat, meaning that it can be used on a variety of cuts of beef. A flank steak refers to a specific cut of meat, from the abdominal muscles of the cow.
- A thick cut of meat is necessary for a London broil, while flank steak is on the thinner side.
- Since London broil can be prepared with a lot of different cuts of meat, it is very versatile. A flank steak, meanwhile, has limited uses due to its strong, beefy taste.
London broil applies as a cooking technique to different meat types, including flank steak, despite appearing as distinct beef cuts. Recognizing the differences in meat cut location and thickness between the two cuts can aid in selecting the best beef cut for your recipe. Additionally, understanding the versatility differences can also help determine which cut to use for your cooking method.
London broil provides a tender bite with a rich beefy taste. On the other hand, flank steak has a stronger, beefier flavor with a firmer texture, offering unique and delightful flavors to savor. Selecting and preparing these meat cuts according to guidelines can result in impressive and mouth-watering dishes.
Speaking of mouth-watering dishes, take a look at this spinach-stuffed flank steak:Print
¼ cup dried tomatoes (not oil packed)
1 1-pound beef flank steak or top round steak, trimmed of separable fat
⅛ teaspoon salt
⅛ teaspoon black pepper
1 10-ounce package frozen chopped spinach, thawed and well drained
2 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh basil
1. In a small bowl soak the dried tomatoes in enough hot water to cover for 10 minutes. Drain. Snip into small pieces.
2. Meanwhile, score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place meat between 2 pieces of plastic wrap. Working from center to edges, pound with the flat side of a meat mallet into a 12×8-inch rectangle. Remove plastic wrap. Sprinkle with the salt and pepper.
3. Spread the spinach over the steak. Sprinkle the softened tomatoes, Parmesan cheese, and basil. Roll the steak up from a short side. Secure with wooden toothpicks at 1-inch intervals, starting ½ inch from an end. Cut between the toothpicks into eight 1-inch slices.
4. Place sides cut side down on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until done as desired, turning once. Allow 10 to 12 minutes for medium rare (145°F) or 12 to 16 minutes for medium (160°). Before serving, remove toothpicks.
- Serving Size: 2 slices
- Calories: 214
- Sodium: 348mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 47mg
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