"dsi1" wrote in message
...

On Sunday, July 9, 2017 at 6:45:25 AM UTC-10, cshenk wrote:
> Wayne Boatwright wrote in rec.food.cooking:
>
> > On Sat 08 Jul 2017 05:02:42p, jmcquown told us...
> >
> > > On 7/8/2017 2:41 PM, cshenk wrote:
> > >> wrote in rec.food.cooking:
> > > >
> > >>> ImStillMags wrote:
> > >>>> Sheldon wrote:
> > >>>>> Your word wrap stinks on ice so I'm top posting.
> > >>>>> I cook London Broil very often, I use top round, and either
> > >>>>> pan
> > >>> fry or >> grill... a 1 1/4" thick slab cooks up to a perfet
> > >>> medium rare in 7-8 >> minutes per side and with no schtinkin'
> > >>> special equipment.>> Um, London broil is a cooking method, not a
> > >>> cut... can be chuck, round, sirloin, and others.
> > > >
> > > >
> > >> Sheldon, you've been told multiple times it is sold as the name
> > >> of a cut in many markets. It DOESNT MATTER that you dont like
> > >> that.
> > > >
> > >> She even says it can be different cuts but it's in the end, a
> > >> type of meat that speaks to lean.
> > >
> > > A butcher may call a cut of beef "london broil" but that's just
> > > marketing. It's a method of preparing lean cuts of beef. Usually
> > > involves marinade. It does not have to be prepared sous vide.
> > > I'm with Sheldon on this one. I can't see any reason to cook
> > > something in a plastic bag in a water bath for 48 hours. I'm sure
> > > it was tender and tasty. Just not something I'd be interested in
> > > when I can cook it and get the same result in just a few hours.
> > > <shrug>
> > >
> > > Jill
> > >
> >
> > I was told once by a chef that London Broil was a method of cooking,
> > and that they meat used most often was flank steak.
>
> He was correct in that it is a method, not a specific cut. Flank Steak
> is a possible rename as well but due to that being a higher priced item
> if named Flank Steak here, (large asian community looking for stir
> fry), not all that likely locally. The main difference I see locally
> is the Flank Steak is pre-cut to small thin portions that lead well to
> stir-fry right away with minimal work on the person from purchase to
> wok.
>
> --

On this rock, a London broil is a thick cut of sirloin. I used to buy those
things a lot for stir-fry or just as cooked as a steak. Sometimes it would
even be broiled but that always came out poorly. They should have called it
a sirloin steak instead of London broil. I don't buy mis-named meats
anymore.

==

Sirloin is my favourite steak, preferably with a large salad)

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