Arri London wrote:
>
> sf wrote:
>> On Wed, 20 May 2009 16:08:08 GMT, blake murphy
>> > wrote:
>>
>>> On Tue, 19 May 2009 20:26:56 -0700, sf wrote:
>>>
>>>> On Tue, 19 May 2009 16:35:51 GMT, blake murphy
>>>> > wrote:
>>>>
>>>>> i think it depends on what you want to cook. skirt may be better for
>>>>> fajitas and the like, but you can't beat flank for london broil.
>>>> Ugh! Flank steak as london broil? I read somewhere that real london
>>>> broil is a piece of sirloin (or whatever they said) cooked between two
>>>> pieces of cheaper meat. Did you mean flank is the throw away meat?
>>> if you are foolish.
>>>
>> Flank is not a "go to" meat for me - ever. Not even for stir fry. I
>> don't know what meat London Broil really is, but it isn't flank.
>>
>>
>
> But 'London Broil' was always made with flank steak in the past. Using
> round steak is more recent. My American cookbooks from the 50s and 60s
> only mention flank steak for 'London Broil'.

Not always. My mom sure didn't use flank steak, and that is the
era we are talking about.

--
Jean B.