Hi Karen:-) Re: London Broil

First, I don't know how London Broil got it's name. I checked several of my cookbooks that were the most likely to give some explanation but I couldn't find one. Here is what James Beard had to say in his cookbook, American Cookery,"In recent years flank, which was formerly used almost entirely for braising and stewing, has become a choice cut for grilling. It is also known as London Broil, a standard luncheon dish in restaurants throughout the country. Altough other cuts are sometimes substituted for London Broil, including hip and tenderized chuck, the use of flank steak continues to grow. Since there are only two flanks to each steer, these steaks have become hard to find and increasingly expensive.
Flank steak is broiled either plain or after being marinated in a teriyaki or barbeque marinade. It cooks quickly, taking 5 to 7 minutes to reach the rare state, then must be carved on a sharp diaginal (across the grain) in very thin slices."
London Broil may have been served as a luncheon dish years ago, but now it is most often served for dinner, I think. Broiling was popular as a cooking method before grills or barbeques were as ubiquitous as they are now. Broiling is a method of cooking where you turn only the top heating elements of your oven on and cook one side at a time, turning halfway through the cooking (broiling) process. Incidentally, flank steak becomes tough if cooked beyond the medium-rare stage when broiling or grilling. Another cut used instead of flank steak for London Broil is top round steak. It is also a more tough cut of steak and must be cooked rare or medium-rare and sliced thinly, on the diagonal, across the grain.