
Originally Posted by
Damienm05
London broil is a very lean cut and somewhat affordable. Personally, it is the only beef "staple". It is similar in location on the animal and in texture to brisket, which is the cow's pectoral muscle. The difference in the cuts being that the flank (London Broil) has a very defined grain, so while it's not a tender piece of meat, by cutting across the easily visible grain after cooking - it becomes easily chewable without the high fat/marble content of other tender cuts. This becomes an even better on-the-go choice if you marinate it in some sort of citrus (I like lime/chilis/cilantro/garlic) as the acidity does not tenderize the meat itself but creates enzymes when combined with our own saliva to break down the meat quickly when chewing. Let's recap: Marinate, broil, grill, or pan sear, cut against the grain, Tupperware up, and never eat beef jerky again.