London Broil Top Round Vs. Bottom Round eHow
4kodiak / Getty Images. Although London Broil is labeled and sold as a cut of beef in supermarkets, it is actually a cooking method used for flank steak. Adding to the confusion is that supermarket butchers also sell top round steaks or roasts as London Broil. Because of its tough, fibrous texture, the flank steak used for London Broil is marinated for several hours and then broiled or grilled.
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London broil is a popular beef cut that offers a nutritious and tasty option for meat connoisseurs. This cut comes from the top round or flank steak, making it a leaner alternative to the fatty chuck roast. Because of its low-fat content, London broil is best suited for high-heat cooking, which cooks the meat quickly, leaving it tender and juicy.
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The term "London broil" can confuse, because technically it is a method of grilling and slicing the meat rather than a specific cut of beef. However, supermarket cuts labeled "London broil" are most often cut from the flank. Both flank and top round offer good flavor, but they differ in texture.
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When you're ready to cook the steak, remove the meat from the marinade and preheat your grill or oven. Thomason prefers to grilling the steak at high heat or sear it in a cast-iron pan until medium rare (your meat thermometer should read 130°F). Whether you broil or grill, let the steak rest for at least 10 minutes before slicing.
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Top Round, London Broil. A steak from the round, or rear leg, often labeled London Broil. It's a tough steak that will need marinating, and can also be broiled to seal in the juices.. Boneless beef top loin roast has the flavor and chewy texture you want in a sandwich, and due to the cut, all of the fat is on the surface-which makes it.
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Preheat your grill or broiler. If using a grill, aim for medium-high heat. Remove the London broil from the marinade and place it on the grill or under the broiler. Cook for about 7-9 minutes on each side for medium-rare, checking the internal temperature until it reaches 130-135°F (54-57°C).
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Making London Broil. Marinate top or bottom round steaks for 8 to 24 hours. Your marinade should include herbs, spices and acidic liquids such as wine and vinegar. Once your steaks have marinated, broil or grill them for 7 to 10 minutes per side.
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Classic Marinated London Broil. Mustard and Ale Marinated London Broil. Sweet Heat Bourbon London Broil. More Top Round London Broil Recipes. Top round London broil is a popular economical beef cut from the round that is best when marinated. Recipes include Lemon London Broil, London Broil Protein Bow.
London Broil
Method. Prep and salt the steak: Remove steak from refrigerator 2 hours before cooking to bring to room temperature (only do this with whole cuts of meat, never with ground meat.) Cut away any tough connective tissue on the surface of the steak. Use a meat pounder to even out the thickness of the steak if necessary.
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Preheat the oven to 225°F. Season the top round roast liberally with sea salt and crushed peppercorns. Place the wire rack in the center of the roasting pan then place the roast on it. Roast for 1 hour and 30 minutes or until an instant-read thermometer reaches 130-135°F.
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Top Round Steak vs. London Broil: The Major Differences. Top Round Steak and London broil are two terms that are often used interchangeably. However, they are not the same thing. Top Round Steak is a cut of beef that comes from the round primal, which is located in the hindquarters of a cow. It is relatively lean and tough, with very little.
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Flip the steak to the other side to cook for another 3-4 minutes. Check the internal temperature. A thermometer should read 130 degrees for medium rare. If more cooking time is needed, move the steak to a low-heat area of the grill to cook for another 5-10 minutes. Rest the London broil on a clean plate for 5-10 minutes.
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3 Types Of Round Roast, Explained. The round roast comes in three forms. All three cuts come from the rump and back legs of the cow, and the entire cut from the leg is known as the round primal.
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The Difference Between Top Round Roast and Chuck Roast. While both are large, tough cuts of budget-friendly beef, the main difference that sets these two roasts apart is where on the animal they're cut from. Top round roast is cut from the rear leg and is more lean than chuck roast, which is cut from the shoulder and contains more fat.
London Broil/Top Round YouTube
Size. Sirloin steaks are moderately thick, averaging around 9 ounces each, while prime rib and ribeye are typically larger at about 12 ounces. Sirloin steaks generally range in thickness from three-quarters of an inch to one-and-a-quarter inches. On the other hand, flank steak, commonly used for London broil, is cut between 4 and 8 inches long.
Prime Top Round "London Broil" Warm aged 104°/90 min and then 131°/24
Over the years, a number of different steaks have been called London broil. For a while, flank steak was the most common, but flank's popularity on the grill and in stir-fries bumped its price into the $6.99-a-pound range—a bit too rich for London broil territory. Nowadays, you'll mostly see the still-cheap (roughly $3.99 a pound) chuck.
