Flank steak and London broil are both types of beef, but they are not the same. Flank steak is a narrower cut of meat that comes from the lower part of the cow, while London broil is a thicker cut that comes from the shoulder blade area. They are both delicious when cooked properly, but they have different flavors and textures.
What is Flank Steak?
Flank steak is a cut of beef that comes from the flank region of the cow. This area is located between the ribs and the loin, which is why flank steak can also be called a “chuck eye steak” or a “pike’s peak steak.” The flank region is well-worked muscle, which gives flank steak its characteristic toughness. In order to tenderize flank steak, it must be cooked slowly using moist heat methods such as braising or grilling. When cooked properly, flank steak has a rich flavor and juicy texture that makes it a favorite among meat-lovers.
What is London Broil?
London broil is a type of meat that is typically made from flank steak. The steak is marinated in a mixture of spices and then grilled or broiled until it is cooked through. This dish is named after the city of London, and it is thought to have originated in the United Kingdom. London broil can be served with a variety of side dishes, or it can be sliced and used as an ingredient in sandwiches or salads. The key to making a perfect London broil is to make sure that the meat is not overcooked, as this will dry out the steak and make it tough to chew.
Difference between Flank Steak and London Broil
Flank steak and London broil are both excellent cuts of meat for grilling, but there are some important differences to keep in mind. Flank steak is a long, thin cut of meat that comes from the lower abdominal area of the cow. It has strong beefy flavor and is best cooked quickly over high heat. London broil, on the other hand, is a broader, thicker cut of meat that comes from the shoulder area. It has a milder flavor and benefits from being cooked slowly over low heat. When shopping for flank steak or London broil, it’s important to look for a cut that is well-marbled with fat. This will ensure that the meat is tender and juicy when cooked.
Conclusion
Flank steak is a cut of beef that comes from the abdominal muscles or diaphragm of the cow. This muscle is used for locomotion, so it’s a tough and lean piece of meat. Because flank steak is so lean, it can be dry if not cooked properly. However, when marinated and cooked correctly, flank steak can be quite tender and flavorful. Flank steak is often grilled or broiled.
London broil is a cut of beef that comes from the shoulder area of the cow. London broil is less expensive than flank steak because it contains more fat and connective tissue. This makes London broil juicier and more tender than flank steak.
