Our favorite way to eat steak, updated, from the recipe archive. Originally posted in 2006. Enjoy! ~Elise

“London Broil” used to be a way of describing a method for cooking lean beef cuts such as flank or top round, which originally was to pan-fry it quickly on medium high to high heat, cook it only to medium rare, and then slice it thinly on the diagonal. The term has since evolved to a method of marinating, and then either grilling or broiling the steak. Furthermore butchers now sell a cut of beef that is called a London Broil which is typically a couple inches thick and is top round.

My mother has a method for pan-frying her steak which she calls London Broil, which does not involve marinating. The steaks we use are usually an inch thick.

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