The name London broil originally referred to a flank steak that was first pan-fried, then sliced against the grain. This basic technique evolved over time to include the crucial element of marinating the steak, then broiling it, hence the name.

Essentially, London broil is a technique that converts a tough, large, thick, lean, and inexpensive cut of meat into tender slices of steak. Although it is called London broil, the technique has nothing to do with England, and it is a North American creation.

It first appeared in print in the United States in 1931, and the famous James Beard says that its city of origin is Philadelphia. When prepared using this technique, the meat can be paired with a number of side dishes, while leftovers can be used in sandwiches or salads.