London Broil...

London Broil is the name of a recipe or method of cooking; it is not the name of a cut of beef. The recipe first appeared in print in the U.S. in the early 1930's, and consisted of marinated flank steak, broiled or grilled and sliced thinly across the grain. Top round steak and chuck shoulder can also be used

hmmmmmmmm I'm just very scared now ;( My girlfriend ate some people. She just cut em up and made thin slices, then ate em. She even bought knives and forks!!!!!!!!!!! If she wasn't doin that, why woud she need knead knives and forks?????? I'm scared !!!!!!!!!!! Please help!!!! I think maybe she is gonnaeat me !!!!!!!!!! ALIVE !!!!!!!

I came across your discussion after starting a "London Broil" discussion of my own. As I said on a comment above, I think the confusion is because some stores actually label a cut of beef as "London Broil". I guess their reason would be to make it easier for people to find the cut of beef for the dish they are making? In my opinion, London Broil is a method of cooking, not a cut of beef. I did a search on the internet and found a lot of conflict about this dish. Some do refer to it as a cut of beef, others refer to it as a method of cooking. I'm not even clear on what the method IS? My mother used to make a big hunk of steak in the oven and turn it to "broil". She never called it "London Broil" she just said "I'm broiling a steak". But when I heard the term "London Broil" this is what came to my mind. Some people consider London Broil a cut of meat that you buy at the grocery store and then you grill it on the barbecue. I guess it's another one of those dishes where different things come to mind for different people.