"London broil" is not a cut of meat but a way to prepare the meat. Usually prepared with "top round steak" but also prepared with "flank steak" or "sirloin steak". The secret of a good "London broil" is in the marinade and cut the meat thin and against the fiber. The rest is excellent for sandwiches the next day. It can also be served with gravy. This recipe includes a marinade with wine and vinegar which causes the meat to become much more tender and provides the basic flavors for delicious meat. Meat should be cooked hot and quick and no more cooked than medium. About cooking the meat puts it hard no matter how long it is marinating. Once ready, remove from the barbecue, let stand for 5 minutes and cut into thin chips against the fiber.
When it comes to the frying pan, you have to go for a cast iron or tri-ply stainless steel. Both are thick and heavy, meaning they do not have hot spots and cook more evenly than thin metals like aluminum. When it comes to meat, choose a raw fillet, the traditional cut used for the London Broil. An intense red color indicates that the meat probably comes from a young animal that was not stressed, which translates into tenderness on the table.