On Fri, 16 Apr 2004 23:27:08 -0700, ian
<spammapsglenizrainmapsspammaps@spamerolsspammaps. invalid> wrote:

>I have some recipes that call for flank steak, but it is often more
>costly than I am willing to spend, so I would like to know what other
>cuts of beef are reasonably comparable - e.g. bottom round, top round -
>these terms don't mean much to me, so I often just guess, which is a
>risky policy. Can anyone help?

Skirt steak, bottom sirloin flap meat, sirloin or either of the
cuts you mention. They're all used in SE Asian restaurants when
treated properly.

-sw