"Nancy Young" > wrote in
:

>
> "Andy" <q> wrote
>
>> "Nancy Young" > wrote
>
>>> Flank steak sells quite well, what's packaged as londron broil
>>> around here, long as I remember, is top round or something like
>>> that. Most definitely not flank steak.
>
>> In my old Gourmet cookbook volumes, london broil called for flank
>> steak and a simple homemakde French dressing marinade, the likes of
>> which doesn't represent today's French dressing one bit. One trick
>> the recipe imparted was to lightly score around the edges of the
>> steak to reduce curling while on the bbq or under the broiler to
>> medium-rare, resting then slicing as thin as possible at about 45
>> degrees.
>
> I do love flank steak, I have a recipe for a marinade in the rfc
> cookbook that's how much I love it. Haven't had that in forever.
>
>> Top-round is usually stamped London Broil here too. To which I
>> diamond scrore on both sides, soak it for two days in Stubbs beef
>> marinade turning daily and bbq-ing or broiling to medium-rare.
>> Resting and slicing same as flank.
>
> Thank you for the idea, I cannot recall the last time I made london
> broil (not the flank steak london broil) ... I will be making that
> this summer, I will look for the marinade just to try it. My ex used
> to marinate it in italian dressing, I liked that.
>
> nancy


Last year I actually jumped ship from flank and top-round to skirt steak
once I found a steady supply. More flavorful than flank (cut from the
same area of the cow) It's better known for fajitas but it's steak in my
book.

Andy
Sadly beef-free since Feb. 2006 when my bloodwork numbers rolled in.
*sigh*