On May 22, 7:42*am, "Jean B." > wrote:
> 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

My mother made it with thick cut top round, but she made it under the
electric broiler, somewhere between medium and medium well. I'm lucky
that I've always had strong teeth. If I wanted rare meat, I had to do
it myself.

--Bryan