Are Flank Steak and London Broil the Same?

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If you’re a meat lover, you might be familiar with flank steak and London broil. These two cuts of beef are often used interchangeably in recipes, but are they really the same thing Let’s take a closer look.

What is Flank Steak

Flank steak is a thin and flat cut of beef that comes from the abdominal muscles of the cow. It’s a flavorful cut that’s best when marinated and cooked quickly over high heat. Due to its toughness, it’s important to slice flank steak against the grain to make it tender.

What is London Broil

London broil, on the other hand, is not actually a cut of beef but rather a cooking method that can be used on several cuts including flank steak, top round, or bottom round. To prepare London broil, the meat is marinated for several hours and then broiled or grilled until it reaches medium-rare or medium doneness.

How Are They Different

The main difference between flank steak and London broil lies in their preparation methods. While flank steak is simply a cut of beef that can be grilled or seared quickly after marinating, London broil requires longer marination time and cooking time. Another difference lies in their thickness – flank steak is typically thinner than London broil.

Can They Be Used Interchangeably

While both cuts can be used interchangeably in some recipes, it’s important to keep in mind their differences in preparation method and thickness. For example, if you’re making a recipe that calls for grilling or searing over high heat for a short amount of time, flank steak would be your best choice due to its thinness. However, if you’re making a recipe that requires longer marination and cooking time, London broil would be a better choice.

Conclusion

So, are flank steak and London broil the same The answer is no – they are two different cuts of beef with distinct preparation methods and thicknesses. While they can be used interchangeably in some recipes, it’s important to consider their differences before substituting one for the other.

  • Flank steak: Thin and flat cut from the abdominal muscles of the cow. Best when marinated and cooked quickly over high heat.
  • London broil: A cooking method that can be used on several cuts including flank steak, top round, or bottom round. Requires longer marination time and cooking time.

If you’re a fan of beef, try experimenting with both flank steak and London broil to find your favorite way to prepare them!

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