London broil is a dish usually made by broiling or grilling marinated flank or round steak and then cutting it against the grain into thin strips. The origin of the name is obscure as the preparation is unknown in London, England. Although many American butchers will label a cut of meat "London broil", the term does not refer to a specific cut. The cut of meat traditionally used is flank steak, but top round roast/steak is also commonly used. The preparation of London broil typically involves marinating the meat for several hours followed by heating in an oven broiler or outdoor grill. In both heating methods the meat is placed approximately three inches from a direct heat source and turned several times to promote even cooking and avoid burning. It is commonly served in thin slices, cut across the grain.