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London broil is a popular and delicious marinated meat. Cutting the meat is a quick and easy process. Cut the meat against the grain to achieve the best taste and texture. If you are making a dish that requires thin strips, cut the London broil into 0.25 inches (0.64 cm) strips at a 45-degree angle.

Method 1
Method 1 of 2:

Cutting Against the Grain

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  1. Resting the meat for a few minutes helps it retain its juices, making the meat tender. When the meat has finished cooking, leave it in a dish for 5 minutes.[1]
    • Place a food cover over the meat while it cools so that flies don’t land on it. If you don’t have a food cover, use aluminium foil instead.
  2. If you look carefully at the meat, you will notice that the meat is made up of fibres. Check which direction the fibres are pointing.[2]
    • If you have trouble seeing which way the lines run, cut a small slice off one end of the steak. This will allow you to clearly see the direction of the lines.
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  3. If you cut the London broil in the same direction as the lines, you will have to chew through the fibres. This will make the meat feel stringy and dry. Place your knife perpendicular to the lines on the London broil to leave the meat soft and juicy.[3]
  4. Watermark wikiHow to Cut London Broil
    This helps to make the slices bigger. Turn your knife so that it is sitting at a 45-degree angle. Keep the knife at an angle as you slice the meat. Place moderate pressure on the knife and saw back and forth to make the cuts.[4]
    • If you are cutting a thin steak, don’t worry about slicing at an angle as it is difficult to do.
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Method 2
Method 2 of 2:

Cutting Thin Strips

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  1. Leaving London broil to rest helps the juices to sink into the meat. This will make the meat much juicier and full of flavour. Leave the London broil in its cooking dish for 5 minutes once it has cooked.[5]
  2. You will notice that the meat has lots of small lines in it. These are the fibres that make up the meat. Identify which direction these lines run and position your knife so that it is sitting in the opposite direction to the lines. Cutting the London broil against the grain will make the meat taste tender and juicy.[6]
    • If you can’t tell which direction the lines run, make a cut on the side of the steak. This will reveal more of the fibres to help you identify their direction.
    • A carving knife will achieve the best results. If you don’t have one, use a sharp kitchen knife instead.
  3. Watermark wikiHow to Cut London Broil
    Start at one end of the steak and make your first cut 0.25 inches (0.64 cm) from the end of the steak. Continue to make cuts every 0.25 inches (0.64 cm). Use a sawing motion to cut the meat instead of pushing down, as this can compress the meat.
  4. Turn the knife on an angle as you cut the meat. This can add up to 50% more length to your strips. Try to maintain a similar angle for each cut so that the slices are a similar width.
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Things You’ll Need

  • Food cover or aluminum foil
  • Carving knife
  • Cooking dish

About This Article

Chef Jeff Woodward
Reviewed by:
Private Chef
This article was reviewed by Chef Jeff Woodward. Jeff Woodward is a Private Chef and the Owner of The Rogue Chef based in Branson, Missouri. With over 20 years of experience in the restaurant industry, he has cooked for esteemed clients including The Harlem Globetrotters, Peyton Manning, Mark Wahlberg, and Justin Timberlake. Chef Jeff won the Branson Tri-Lakes News Reader's Choice Award 2023 for Best Catering. He has been the Featured Chef Demonstrator for 2 years in a row for The Women's Show in Springfield, MO. The Rogue Chef has been the Hollister Chamber of Commerce Spotlight Chef, an award published in Tri-Lakes News. Chef Jeff's food has been featured on KY3 Television. He publishes a recipe weekly in the Branson Globe newspaper and monthly in Lost on the Lake Magazine. He published a feature article for Chef Talks in Discover Home and Style Magazine. He has an associate’s degree from Southwestern Illinois College and a Culinary Arts degree with a Certification in Baking from Ozark Technical College. This article has been viewed 107,834 times.
1 votes - 100%
Co-authors: 5
Updated: February 1, 2024
Views: 107,834
Categories: Beef and Lamb
Thanks to all authors for creating a page that has been read 107,834 times.

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