September Featured Cut: Top Round London Broil

For those of you who receive regular steaks in your Kettle Club share, we’ve prepared a mouthwatering spin on a timeless dish, London Broil.

Origins

Despite its name, the dish isn’t English at all. In fact, it originated right here in North America and is said to have popularized in Philadelphia around 1931. The name actually refers to the method of preparation and not the cut of meat itself.

The original method of preparing London Broil used flank steak, pan seared medium rare and cut across the grain to be served. Today’s London Broil is typically marinated and prepared from a variety of cuts including top round, sirloin tip and chuck steak.

Cooking Tips

Your Kettle Club London Broil comes from top round and arrives pre-marinated in Joe’s famous Black Diamond marinade that includes soy sauce, Worcestershire sauce, balsamic vinegar and a variety of other seasonings.

To enjoy the traditional dish, preheat the grill or broiler and place the meat on a rack 5 inches from the heat source. Cook for 8-10 minutes on each side to achieve a perfect medium rare temperature. Remove the meat from the heat and place on a cutting board to rest for 2 minutes. Slice the meat thinly remembering to cut against the grain to loosen any tight tendons that might cause the meat to be a bit chewy. Enjoy!

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