Surprisingly, however, the first mention of London broil in the U.K. didn't occur until 1971, in a recipe that called for beef skirt, soaked overnight in a savory marinade, then cooked under a ...

When the term "London broil" first spread through America, it referred to a lean cut of beef, like flank steak or round, tenderized with a marinade before cooked under a broiler and sliced against ...

Here's a stick-to-your-ribs type of slow-cooker beef and barley soup. I've also used a chuck roast, rump roast and London ...