Contrary to its name, London broil has no connection to London, but is actually a North American culinary delicacy that is often mistaken for a cut of meat. The recipe was first used in the 1930s in America. Today, sumptuous variations in meat are used across the continent. One such is the Canadian London broil which is ground meat patties wrapped in flank or round steak or the London broil 'loaf' wherein ground and seasoned veal is rolled in flank steak. Sometimes, bacon is used between the meat wraparound and the ground stuffing. The American London broil is usually prepared with a muscular cut called flank meat. London broil on the grill is a favorite for outdoor cook-outs in many American households. The recipe is called 'broil' because the meat is cooked over direct heat, however, the reason behind using 'London' in its name is not known. Things to Consider The Meat Type ♨ The most important part in the preparation of grilled London broil is the meat cut and how it is prepared for cooking rather than the grilling. ♨ Any cut of meat can be used for the preparation, though flank meat and skirt steak has traditionally been used. However, rump cut (top round) and sometimes, top loin muscle cut (top sirloin) and shoulder cut are also used. ♨ Flank and skirt meat is less expensive, compared to top round and top sirloin. ♨ You can buy precut London broil meat off-the-shelf at a supermarket or purchase it from the local butcher. ♨ The meat should be about 1 - 2-inch thick, and all external fat trimmed. ♨ The preparation consists of making the meat tender by marinating, before cooking it on a grill. Once prepared, the steak is then sliced thinly, diagonally at 45° angle. The Marinade ♨ The preparation, prior to the grilling is crucial. ♨ To prepare the London broil for cooking, flank meat is first pounded, stabbed or penetrated (this is done to ensure the meat is tender and flavorful, after it is cooked) with a knife or fork on both sides, and then marinated for 6 - 8 hours or overnight (the longer, the better its taste) in the refrigerator. ♨ The marinade can either be homemade, like juice of lemon or tomato, vinegar and wine, or bought from a local grocery store. If you are short of time, instead of marinating, the meat can be pounded with a tenderizing mallet prior to cooking. The Grill ♨ For grilling London broil you have two choices; you can either use a gas grill or a charcoal grill. ♨ Heating the grill is necessary to make sure the inside steak is cooked without the outside meat burning. ♨ In case of gas grill, heat at high and then lower flame to medium for cooking. ♨ If you're using a charcoal grill, let the coal burn till it turns whitish. To get a smoky flavor, you can use small pieces of wood that have been soaked in water. Tips to Cook London Broil

• Place the meat on the grill.
• Cook the meat for 5 - 10 minutes on each side. While broiling the meat, remember to turn it over many times, so that it does not burn and is cooked as desired.
• Since the steak is lean (without fat), don't overcook it as it can become tough and chewy.
• To reduce flare-up while cooking London broil, pick it with the help of tongs, and allow the excess marinade to drip into a pan, before placing it on the grid.
• To check if the meat is tender, use a fork or knife.
• If you have a meat thermometer, check whether the internal temperature has reached 145° F.
• To get the perfectly cooked London broil, pull the meat off the grill when not completely done, as it will continue to cook for a short while before it begins to cool.
• Setting aside the steaks before it is cut across the grain, will also ensure it absorbs its own juices.

The secret of knowing how to cook London broil on the grill lies in the choice of cut of meat. If the cut of meat is thick, it will take longer to cook, thus increasing the toughness of the meat. Regarding tickling the taste buds, you can experiment with flavors and concoct your own homemade marinade recipes. Cooking time will vary according to your taste. Ideally, London broil tastes best when cooked medium rare!