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How to Slice London Broil So It’s Tender
How do you slice London broil? Rest it 5 to 10 minutes, find the direction of the grain, then slice it very thin, about 1/4" or less, across the grain with the knife tilted at a 45-degree angle. Thin, angled slices shorten the muscle fibers and make this lean cut tender. Our pick is the Slicing & Carving Knife 12", Gladiator Series, NSF Certified ($99), a 12" slicer in German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Its long blade cuts wide, thin bias slices in one stroke.
London broil is a cooking method more than a specific cut. It's usually top round or flank steak, marinated, cooked hot and fast, then sliced thin. These cuts are lean and can be chewy, so slicing is half the recipe.
Why the slicing matters
| Slice | Result |
|---|---|
| Thick, with the grain | Chewy, stringy |
| Thick, across the grain | Better, still firm |
| Thin, across the grain | Tender |
| Thin, across the grain, on a bias | Most tender; wide, attractive slices |
Step by step
Rest. 5 to 10 minutes on a board, loosely tented.
Find the grain. Look for the long parallel lines of muscle fiber on the surface. On top round, they can be harder to see; cut a small test slice and look at the cut face.
Turn the meat. Position it so your knife will cross those lines at a right angle.
Tilt the blade. Hold the knife at about 45 degrees to the board instead of straight up and down. This gives wider slices with even shorter fibers.
Slice thin. Use the full length of the blade, heel to tip, in one smooth stroke for each slice. Aim for 1/4" or thinner.
Why a long, sharp blade
Bias slices are wide, often wider than an 8" chef's knife can cross comfortably. A 12" slicer lets you finish each slice in one pull without sawing, which keeps the edges clean and the juice in. A sharp edge matters more than force: lean beef squashes under a dull knife. Our guide to cutting against the grain explains the science.
Serving ideas
- Fan slices over a salad with blue cheese.
- Pile on a toasted roll with horseradish sauce.
- Serve with roasted potatoes and pan juices.
- Chill leftovers and slice even thinner for sandwiches.
Leftovers
Keep any unsliced piece whole and wrapped. Cold London broil slices more thinly and neatly than warm, which is perfect for next-day sandwiches.
Safety tips
- Work on a heavy board with a damp towel underneath so it can't slide.
- Keep your guiding hand flat and well behind the edge.
- Use long strokes rather than pressing down hard.
- Hone the edge before you start; a sharp knife needs less force and slips less.
Related: how to cut flank steak and how to cut skirt steak.
Our picks
Slicing & Carving Knife 12", Gladiator Series, NSF Certified ($99). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A 12" slicer for bias cuts.
Slicing & Carving Knife 12", Shogun Series, ELITE ($199). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. A thinner Japanese-steel slicer.
FAQ
What knife is best for slicing London broil?
A long slicing knife. The Dalstrong Gladiator Series 12" Slicing & Carving Knife ($99) cuts wide, thin bias slices in one stroke.
Which way do you slice London broil?
Thinly, across the grain, with the knife tilted at about 45 degrees.
How thin should London broil be sliced?
About 1/4" or thinner.
What cut is London broil?
Usually top round or flank steak, cooked hot and sliced thin.
Why is my London broil tough?
Usually from slicing with the grain or too thick, or overcooking.
