"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.


Then that was less usual. We don't have any older recipes for 'London
Broil' that use anything but flank steak.