Contrary to supermarket meat labels, London broil is not a cut of beef nor is it British. Rather, it is a classic American way to prepare a large, flat steak, which can be anything from sirloin to round to flank. Since the steak needs to be sliced thinly, flank is the perfect choice, as it is full flavored but must be tenderized by marinating and thinly slicing across the grain.
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