{"id":7831,"date":"2022-11-10T07:34:00","date_gmt":"2022-11-10T07:34:00","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=7831"},"modified":"2023-06-30T11:14:55","modified_gmt":"2023-06-30T11:14:55","slug":"london-broil-vs-flank-steak","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/london-broil-vs-flank-steak\/","title":{"rendered":"London Broil vs Flank Steak: What Are the Differences?"},"content":{"rendered":"\n

What’s the difference between a flank steak and London broil? I see people ask this question often. It’s simple: both<\/strong> types of meat are taken from tough beef cuts<\/strong>. However, London broil actually means a preparation method<\/strong> for flank steak or top round. Flank steak, on the other hand, is a raw steak taken from the abdominal muscles of the cow. London broil is not a type of steak<\/a><\/strong>, per se. It can be a flank steak marinated, broiled, and cut across the grain<\/a>. That’s it!<\/p>\n\n\n\n

I know it’s confusing but I’m throwing the weight of my cooking experience to help you demystify the topic as much as possible. This post aims to highlight the differences between a flank steak and London broil<\/strong>. I’ll tell you the nutritional values, what you can do with each cut of meat, and how they’re prepared. <\/p>\n\n\n

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What’s the Similarity Between London Broil and Flank Steak?<\/h2>\n\n\n\n

Although the flank steak and London broil have some differences, they also share some similarities. The most important of these is that they are thinly sliced \u200b\u200b<\/strong>and have lots of pink meat<\/strong>. <\/p>\n\n\n\n

The meat used is taken from the back belly of the cow, the inner rear of the leg, or anywhere with a lot of lean meat<\/strong> with<\/strong> muscular connective tissue<\/strong> and low<\/strong> fat<\/strong> or marbling<\/a>. <\/p>\n\n\n\n

Differences Between London Broil and Flank Steak<\/h2>\n\n\n\n

Below are some of the key differences between a flank steak and London broil:<\/p>\n\n\n\n

Where the Meat is Taken<\/h3>\n\n\n\n

As I mentioned above, the flank steak<\/strong> is taken from the cow’s belly<\/strong> around the abdominal muscles.<\/strong> It doesn’t necessarily need to have been prepared or marinated to get the flank steak name. <\/p>\n\n\n\n

London broil, on the other hand, is a name for any large, lean, and tough cut of meat like flank steak, sirloin tip roasts, or top round roast. So, if your butcher says that some thin slices of marinated steaks are London broil, just know that they’re not necessarily flank steak.<\/p>\n\n\n\n

Related Reading<\/strong><\/p>\n\n\n\n