On Saturday, August 13, 2016 at 7:33:40 AM UTC-4, Gary wrote:
> Janet wrote:
> > to add to the confusion, London Broil is an American/Canadian term
> > that's unrecognised in London England (or anywhere else in Britain).
>
> London broil is a specific cut of meat here in the USA. Don't know the
> other name for it. I never buy it as it has almost no fat.

It's flank steak, scored to tenderize, cut into strips, rolled into
a shape that resembles filet mignon, and generally secured with a
skewer. It used to be a cheaper alternative to steak, but I imagine
with the rise in price of flank steak, that's it's concomitantly
more expensive.

Cindy Hamilton