A typical North American dish prepared by grilling and broiling of beef is widely known as London broil. Usually the beef is cut into thin strips or steaks and then marinated flank before further broiling & grilling. To make the recipe softer, the beef is marinated for several hours actual before cooking process begins. In both broiling and grilling the beef is placed exactly at an appropriate distance from the heat source. It is commonly served in thin slices, cut across the grain.
However, a cut of meat is called as London broil by the American butchers; the term in itself does not have any specific meaning. Traditional, the cut meat was used in flank steak but now top round steak is widely used.