Richard Kaszeta > wrote in
:

> LucasP > writes:
>> It's a way of preparing flank steak.
>>
>> http://bbq.about.com/od/steaks/a/aa101604a.htm
>
> Or round, or sirloin, or any old random cut of meat they have around
> the butcher shop that's roughly the right shape that they think they
> can slap a "London Broil" sticker on and get more money for it...
>
> There, I've gone and done it again...
>


*INCOMING*!!!!!!!


--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915