London broil

Despite its name, London broil is a beef dish that actually originates from North America. Initially, it referred to broiled flank steak, but these days, you might find various cuts like top round or coulotte marketed as London broil. Essentially, it’s more about the cooking technique than the specific cut of meat.

To make London broil, you start by marinating the meat for several hours to infuse it with flavor. Then, you sear it at high heat using either an oven broiler or an outdoor grill. Once cooked, you slice the meat thinly against the grain. If you’re using it for sandwiches, London broil is usually served rarer than your typical roast beef, providing a unique and tender bite.

In central Canada, there are some intriguing variations on the classic London broil. For example, you might find a ground meat patty wrapped in flank or round steak, or a pork sausage patty encased in steak. Another variation is a "loaf" made by wrapping flank steak around spiced veal. Some versions even include a layer of bacon between the steak and the filling. These regional takes highlight just how versatile and adaptable London broil can be.