Is London Broil Really British?

If not British, then what else could a London broil be? Well, for one thing, it can refer to a "boneless cut of lean beef (such as top round or flank) that is usually broiled or grilled and typically served sliced diagonally across the grain," with the first known instance of this definition dating back more than a century to 1902. The phrase itself does indeed derive from London, England, etymologically speaking. However, that doesn't guarantee the same can be said of the food.

Nowadays, there are various unique recipes for this dish, like London broil with mashed cauliflower and Tex-Mex London broil with mango-lime salsa. What about the original recipe, though? The classic example consists of preparing a marinade, adding it to the roast, seasoning the meat, cooking it at a high temperature, flipping it halfway, letting the beef rest, slicing it up, and digging in. But where was this technique invented?

Despite its name, no, London broil is not really British. In fact, if you order a London broil in what would seem to be its namesake metropolis, it's unlikely you'll find anyone who knows what you're talking about. So, if not from the United Kingdom, where did this dish truly come from?

Given that London broil is a fairly common thing in the U.S., it seems likely that it originated in America. However, the fact that it's called a "London broil" made it seem like the dish was from London — which it isn't — so maybe we shouldn't make too many assumptions here. After all, there are other reasons that could explain London broil's popularity in the United States: Those lean beef cuts often used for London broil are affordable and (as evidenced by our own recipes) quite versatile in what they can achieve in the kitchen.

There's another way in which a London broil can turn out to be not quite what you think it is. As mentioned, this term does not refer to a specific cut of meat, but rather, a type of beef prepared in a particular way (marinating and then broiling). This includes the pricier and thicker shoulder roast — also known as flatiron steak — as well as bottom round and sirloin cuts.

Even so, grocers often go out of their way to call certain meats "London broil," ignoring the fact that this term refers more to a cooking technique than a particular cut of beef. (They also ignore the fact that it's not British.) You don't even have to broil it! Pan-searing is fair game, too — it's the high heat that's key. Speaking of which, did we mention that the term "broiling" is actually a North American invention? Ultimately, there's practically nothing British about London broil.