hi I'm chef David Nelson from culinary Hall of Fame calm and I'm going to show you how to cut a London broil properly first we have to kind of understand what London broil is it's usually a lower cut a lower quality cut of meat with the denser fiber than you would find in and maybe a tenderloin or a New York steak so to demonstrate that I'm going to use the flank steak and you can see that they've the long fibers in here run from one end to the other so once we cook that we're going to slice it against the grain making those fibers much smaller then if it was cut with the grain so let me show you just what I mean here's a flank steak that we just took off the grill and I'm going to cut it you can see the grain is going this way so I'm going to cut it against the grain on a a bias on an angle here just like that and that's going to be very juicy and tender you can see the juices come out there because I've let it rest about ten minutes before I sliced it now to demonstrate I'm going to cut this piece right here with the grain and you see you can't tear that because of the the the grain is so long and tough but by slicing it on a bias it just pops it just makes it real tender and easy to eat so that is how to properly cut a London broil chef David Nelson signing off you