A London broil steak sounds like it should be from across the pond in Great Britain, but the actual origins of the dish are shockingly American.

Remove the steak from the marinade and set it on the other half of the sheet. Broil everything for 5 minutes, then use tongs to flip the steak and pears. Broil for another 5 minutes for medium-rare.

For a few years, it was unclear what the term "London broil" referred to, until 1922, when the first written mention of the use of flank steak in London broil first appeared in a New York ...

Red wine vinegar and Worcestershire sauce effortlessly infuse quick-cooking flank steak with bold flavor. Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine ...

Originally, a London broil was a specific cut of beef (flank steak) cooked in a prescribed way (broiled). But the term has since come to refer more […] ...

Achieve a perfectly juicy, tender London broil with this easy recipe, thanks to one secret marinade ingredient you likely already have in your pantry.

Need help preparing that London broil steak, or choosing the right cut of beef for this cooking method? Here's what an expert chef recommends.

While most typically a flank steak, London broil can also be used to label other large, lean, and often tougher cuts of beef, including top round steaks and top sirloin steaks at grocery stores or ...