When it comes to cooking beef, there are a lot of different cuts to choose from. Two of the most popular options are London Broil and flank steak.

But what happens when you have a recipe that calls for flank steak, but all you have is London Broil? Can you substitute one for the other? Let’s take a closer look.

What is London Broil?

London Broil is a beef dish made by marinating and broiling or grilling a thick cut of meat. The term “London broil” originally referred to the cooking method rather than the cut of beef, but today it typically refers to a cut of meat from the round or flank sections of the cow. This cut is often tough, so marinating and cooking it low and slow can help to tenderize it.

What is Flank Steak?

Flank steak comes from the belly muscles of the cow and is known for its strong, beefy flavor. It’s a lean cut of meat that can be tough if not cooked properly, so it’s often marinated before being grilled or broiled. Flank steak is commonly used in dishes like fajitas, stir-fries, and salads.

Can You Substitute One for the Other?

The short answer is yes, you can substitute London Broil for flank steak in most recipes. However, there are some differences between these two cuts that you should keep in mind:

  • Texture: London Broil is typically tougher than flank steak, so it may require longer cooking times or different cooking methods to achieve the desired level of tenderness.
  • Flavor: Flank steak has a stronger flavor than London Broil, so keep this in mind when substituting one for the other.
  • Thickness: London Broil is usually thicker than flank steak, so you may need to adjust your cooking time accordingly.

How to Substitute London Broil for Flank Steak

If you’re substituting London Broil for flank steak in a recipe, here are some tips to keep in mind:

  • Marinate: Because London Broil is typically tougher than flank steak, it’s a good idea to marinate it before cooking to help tenderize the meat.
  • Cooking Method: Depending on the recipe, you may need to adjust the cooking method. For example, if the recipe calls for grilling flank steak, you may want to broil or pan-sear your London Broil instead.
  • Cooking Time: London Broil is usually thicker than flank steak, so you’ll likely need to increase the cooking time. Use a meat thermometer to ensure that the meat reaches the desired internal temperature.

In Conclusion

While there are some differences between London Broil and flank steak, they can generally be substituted for one another with a few adjustments. Keep in mind that London Broil is typically tougher and less flavorful than flank steak, so marinating and adjusting your cooking method and time may be necessary. With these tips in mind, you can confidently substitute one cut of beef for the other in your favorite recipes.