Many American butchers will label a cut of meat "London broil". This is incorrect as the term does not refer to a specific cut of meat, but a method of preparation and cookery. The cut of meat traditionally used is flank steak, but in recent years butchers have erroneously labeled top round roast/steak as London Broil. Because the muscle fibers run the entire length of this cut, the meat can be tough if not tenderized via pounding or massaging. Scoring, stabbing, cutting, penetrating, or otherwise mutilating the cut before sending it into the broiler results in a tougher finished product as it allows all the desirable juices to run out of the meat into the pan.
The preparation of London broil typically involves marinating the meat for several hours followed by high heat searing in an oven broiler or outdoor grill. In both heating methods the meat is placed approximately three inches from a direct heat source and turned several times to promote even cooking and avoid burning. It is then served in thin slices, cut across the grain.
In Canada a ground meat patty wrapped in flank or round steak is known as a London broil. Some butchers will wrap the flank steak around a concoction of seasoned and ground or tenderized flank steak (Zehrs Grocers in the GTA). Others sell a pork sausage patty wrapped in flank or top round steak labeled as London broil (Goeman's Lakeshore Meats in St. Catharines, Ontario, Canada). The website for Goeman's differentiates between Canadian London broil (the sausage patties wrapped in Top Round Steak) and American London broil (Top Round Steak). Another variant, popularized in Ontario, is a London broil "loaf", wherein the tenderized flank steak exterior is wrapped around minced and spiced veal as the filler. In some regions, bacon will be added between the flank steak and the veal grind.
3 pounds London Broil1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed tomato soup
1 (1 ounce) package dry onion soup mix
1 teaspoon Worchestshire Sauce
Salt and Pepper to taste
1.Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!
2.In a medium bowl, mix together dry onion soup mix, mushroom and tomato soup; stir in worchestshire sauce. Pour mixture over beef.
3.Cover, and cook on Low for 8 to 10 hours.