How to Slice London Broil So It Stays Tender

If you've ever cooked London broil and thought it's a little chewy, this post is for you.

This cut gets a bad reputation for being tough, but most of the time, the issue isn't how it's cooked. It's how it's sliced.

London broil is a lean cut of beef with muscle fibers. When it's sliced the wrong way, those fibers make each bite feel tough. The good news is that there's a simple fix, and it makes a noticeable difference.

Why Slicing Matters for London Broil

Because London broil is lean, there isn't much fat to moisten the texture as it cooks; therefore, slicing against the grain shortens the muscle fibers, making the meat tender.

It's important to note that even if the meat is cooked perfectly, slicing with the grain can cause this cut of meat to taste tough and chewy.

How to Find the Grain

Before slicing, take a moment to look closely at the meat.

The grain refers to the direction the muscle fibers are running. On London broil, you'll usually see long lines running in one direction across the surface of the meat.

Once you spot those lines, you'll want to slice across them, not parallel to them. That single change is what turns London broil from chewy to tender.

The Best Way to Slice London Broil

First, let the meat rest for at least 10 minutes after cooking. Resting allows the juices to redistribute, which helps keep the meat moist once it's sliced.

Using a sharp knife, slice the London broil thinly against the grain (at a slight angle rather than cutting straight down).

When it's cooked properly and sliced against the grain, it can be tender and flavorful.

This slicing method is especially important for lean cuts like London broil. If you're making it in the oven, I walk through the full cooking method step-by-step in my London broil recipe.