London broil

[1][2] "London broil" originally referred to grilled flank steak, although modern butchers may label top round, coulotte, or other cuts as "London broil", and the term has come to refer more to a method of preparation and cookery than to a specific cut of meat.

[3] The preparation of London broil typically involves marinating the meat for several hours followed by high heat broiling in an oven or searing on an outdoor grill.

In parts of central Canada, a ground meat patty wrapped in flank or round steak is known as a London broil.

Others sell a pork sausage patty wrapped in flank or top round steak labeled as London broil.

Another variant, popular in Southern Ontario, is a London broil "loaf", wherein the tenderized flank steak exterior is wrapped around minced and spiced veal as the filler.