London Broil

Forget everything bad you’ve heard about London Broil, one bite of our flavor-packed South Poll beef and you’ll be begging for seconds. 

London Broil is a large, flat roast cut from the round, or rear leg, of the steer. The cuts from the round are lean and extra flavorful, but can be tough if not cooked properly. 

Many people shy away from London Broil thanks to memories of extra chewy, overcooked steaks. But it doesn’t have to be that way. All London Broil needs to shine is a bit of attention. 

London broil is best cooked very quickly or for a very long time. You can marinate the London Broil then quickly sear it on the grill or in a pan over high heat. As long as you don’t cook the meat past medium rare and slice it thinly, you’ll have a delicious steak for topping salads or putting on sandwiches.

Alternatively, you can braise London Broil. A long, low and slow cook in liquid locks in the moisture in this cut and makes the meat nice and tender. We love to do a classic pot roast in the slow cooker or braise London Broil in tomato sauce and serve over pasta. 

Give London Broil a spot in your dinner rotation and you won’t be disappointed!

Each Harris Homeplace Farm London Broil weighs roughly two pounds which will feed around four people.