Minute Steak London Broil
Known widely as flatiron steaks and found on many a restaurant menu, this cut is one of our customer and personal favorites. These filet steaks are beautifully and evenly marbled, and have very rich flavor. Slice across the grain to serve.
London broil originally referred to broiled flank steak, the term has come to refer more to a method of preparation and cookery than to a specific cut of meat. The preparation of London broil typically involves marinating the meat for several hours followed by high heat searing in an oven broiler or outdoor grill. It is then served in thin slices, cut across the grain.