"Wayne Boatwright" wrote in message
.44...

On Sun 09 Jul 2017 10:45:32a, Ophelia told us...

> "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)
>

My dad used to buy sirloin steak to cook on the grill. I always
thought they were tough. After I was living on my own I bought
sirloin steaks a few times, even using a marinade a couple of times.
I still thought they were tough. For many years now I have always
bought either bone-in or boneless ribeye steaks. They cut like
butter and are very tender to eat.

The only way I used sirloin now is if I grind or mince it.


Wayne Boatwright

==

Odd. I season mine and let it rest, then I fry it very quickly on each side
and it is always tender!

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