Andy wrote:
> Jean B. said...
>
>> sf wrote:
>>> On Wed, 20 May 2009 18:54:24 -0700, "Bob Terwilliger"
>>> > wrote:
>>>
>>>> sf wrote:
>>>>
>>>>> I read somewhere that real london broil is a piece of sirloin (or
>>>>> whatever they said) cooked between two pieces of cheaper meat.
>>>> I think you're confusing London broil with chateaubriand.
>>>>
>>> Ah, yes! The memory chips are firing now.... you are absolutely
>>> correct sir. However, I *have* actually eaten a cut of meat called
>>> London Broil (in my yoot) and it wasn't flank steak - my mother would
>>> not have stooped that low. She hated anything that shrieked
>>> depression era. Can't say I've seen the term attached to a piece of
>>> meat in decades though. I think it might have something to do with
>>> truth in labeling here in California.
>>>
>>>
>> Same here re the historical London broil in Massachusetts.
>
> I think the ACME labels top round as "London broil." Meanwhile my old
> cookbook recipe calls for flank steak. Chateaubriand is top of the line and
> very hard to find and have only seen it at Omaha steaks.
>
> The flank steak recipe calls for French dressing as the marinade (home
> made, not the orange kind). I once used the bottled French dressing and
> darn near burned down the house. It's highly flammable stuff! Definitely
> wipe off before bbq-ing!!! Nowadays I make due with a little Dijon mustard
> and fresh cracked pepper.
>
> Andy

heh. Try the Alan Ladd recipe someday. I think it's the only
thing I use dried onion in. (Damn. Reading this NG can be
dangerous!)

--
Jean B.