Andy wrote:
> Jean B. said...
>
>> Andy wrote:
>>> Jean B. said...
>>>
>>>> sf wrote:
>>>>> On Wed, 20 May 2009 18:54:24 -0700, "Bob Terwilliger"
>>>>> > wrote:
>>>>>
>>>>>> sf wrote:
>>>>>>
>>>>>>> I read somewhere that real london broil is a piece of sirloin (or
>>>>>>> whatever they said) cooked between two pieces of cheaper meat.
>>>>>> I think you're confusing London broil with chateaubriand.
>>>>>>
>>>>> Ah, yes! The memory chips are firing now.... you are absolutely
>>>>> correct sir. However, I *have* actually eaten a cut of meat called
>>>>> London Broil (in my yoot) and it wasn't flank steak - my mother would
>>>>> not have stooped that low. She hated anything that shrieked
>>>>> depression era. Can't say I've seen the term attached to a piece of
>>>>> meat in decades though. I think it might have something to do with
>>>>> truth in labeling here in California.
>>>>>
>>>>>
>>>> Same here re the historical London broil in Massachusetts.
>>> I think the ACME labels top round as "London broil." Meanwhile my old
>>> cookbook recipe calls for flank steak. Chateaubriand is top of the line
>>> and very hard to find and have only seen it at Omaha steaks.
>>>
>>> The flank steak recipe calls for French dressing as the marinade (home
>>> made, not the orange kind). I once used the bottled French dressing and
>>> darn near burned down the house. It's highly flammable stuff!
>>> Definitely wipe off before bbq-ing!!! Nowadays I make due with a little
>>> Dijon mustard and fresh cracked pepper.
>>>
>>> Andy
>> heh. Try the Alan Ladd recipe someday. I think it's the only
>> thing I use dried onion in. (Damn. Reading this NG can be
>> dangerous!)
>
>
> Jean B,
>
> That recipe certainly sounds new and different. They must be talking about
> the top round cut for "London broil." I don't think I've ever seen a 3 lb.
> flank steak!
>
> "Dangerous AND Delicious"
>
> Best,
>
> Andy

Yes, thanks to this thread, I do think it must have been a top
round steak. The recipe isn't new. It dates back to at least
the 50s or 60s. Mom used to serve it at poolside parties.

Of course, one could use the marinade on smaller pieces of meat.

--
Jean B.