The study of work, industry, and economic institutions is a major part of sociology because the economy influences all other parts of society and therefore social reproduction in general.
London Broil, despite what you might find at the local meat market, is not a cut of beef but rather a method of cooking. It was one of the first recipes to become popular in early restaurants in the United States and so the name London Broil became synonymous with a cut of meat.Where this dish originated is unknown.riginally London Broil was made with a flank steak, but over the years the name has been applied to almost any cut of beef that is very lean and less tender. Hence you might find London Broil being a steak or a roast that comes from the sirloin or round sections of the cow.
The London broil that I purchased was only about 1.5 lbs so it got to a good medium rare (135 degrees F) in just over an hour. I threw it in a hot iron skillet with just a little oil for a minute or two per side to give it a good reverse sear. You could also do this on a hot grill or even under the broiler.repare the London Broil for Smoking. Remove meat from packaging, rinse in cold water and place on a cutting board or in a foil pan to keep the cabinet nice and clean. Pour on a little olive oil. Rub/brush the olive oil all over the top and sides of the meat.