<< From: (Dean G.)
Date: Thu, Oct 21, 2004 2:01 PM
Message-id: >

It was on sale, so I thought I'd give it a try. The label says "London
Broil", but that isn't a cut of meat in my book. I may have either a
Top Round, Flank Steak, or Skirt Steak from the looks of it. >><BR><BR>

NOne of those cuts of meat are that similar that you would get them confused.
Top round is a solid usually large chunk of meat, flank is a large piece as
well but the grain runs the opposite direction from the top round (ie, the
length of the steak) and skirt steak is a long thinner strip of steak that has
grain similar to flank but runs the short distance of the cut.

<< From: (Dean G.)
Date: Thu, Oct 21, 2004 2:01 PM
Message-id: >

It was on sale, so I thought I'd give it a try. The label says "London
Broil", but that isn't a cut of meat in my book. I may have either a
Top Round, Flank Steak, or Skirt Steak from the looks of it. >><BR><BR>

NOne of those cuts of meat are that similar that you would get them confused.
Top round is a solid usually large chunk of meat, flank is a large piece as
well but the grain runs the opposite direction from the top round (ie, the
length of the steak) and skirt steak is a long thinner strip of steak that has
grain similar to flank but runs the short distance of the cut.

<< From: (Dean G.)
Date: Thu, Oct 21, 2004 2:01 PM
Message-id: >

It was on sale, so I thought I'd give it a try. The label says "London
Broil", but that isn't a cut of meat in my book. I may have either a
Top Round, Flank Steak, or Skirt Steak from the looks of it. >><BR><BR>

NOne of those cuts of meat are that similar that you would get them confused.
Top round is a solid usually large chunk of meat, flank is a large piece as
well but the grain runs the opposite direction from the top round (ie, the
length of the steak) and skirt steak is a long thinner strip of steak that has
grain similar to flank but runs the short distance of the cut.

<< From: (Dean G.)
Date: Thu, Oct 21, 2004 2:01 PM
Message-id: >

It was on sale, so I thought I'd give it a try. The label says "London
Broil", but that isn't a cut of meat in my book. I may have either a
Top Round, Flank Steak, or Skirt Steak from the looks of it. >><BR><BR>

NOne of those cuts of meat are that similar that you would get them confused.
Top round is a solid usually large chunk of meat, flank is a large piece as
well but the grain runs the opposite direction from the top round (ie, the
length of the steak) and skirt steak is a long thinner strip of steak that has
grain similar to flank but runs the short distance of the cut.

<< From: (Dean G.)
Date: Thu, Oct 21, 2004 2:01 PM
Message-id: >

It was on sale, so I thought I'd give it a try. The label says "London
Broil", but that isn't a cut of meat in my book. I may have either a
Top Round, Flank Steak, or Skirt Steak from the looks of it. >><BR><BR>

NOne of those cuts of meat are that similar that you would get them confused.
Top round is a solid usually large chunk of meat, flank is a large piece as
well but the grain runs the opposite direction from the top round (ie, the
length of the steak) and skirt steak is a long thinner strip of steak that has
grain similar to flank but runs the short distance of the cut.

<< From: (Dean G.)
Date: Thu, Oct 21, 2004 2:01 PM
Message-id: >

It was on sale, so I thought I'd give it a try. The label says "London
Broil", but that isn't a cut of meat in my book. I may have either a
Top Round, Flank Steak, or Skirt Steak from the looks of it. >><BR><BR>

NOne of those cuts of meat are that similar that you would get them confused.
Top round is a solid usually large chunk of meat, flank is a large piece as
well but the grain runs the opposite direction from the top round (ie, the
length of the steak) and skirt steak is a long thinner strip of steak that has
grain similar to flank but runs the short distance of the cut.

dguttudauro wrote on 10/21/2004:

>It was on sale, so I thought I'd give it a try. The label says
>"London Broil", but that isn't a cut of meat in my book. I may
>have either a Top Round, Flank Steak, or Skirt Steak from the
>looks of it.

My Safeway sells round labeled as "London Broil". It's hardly
my favorite, but I occasionally buy one. I grill it rare to medium
rare, slice it very thin and it's not bad. Leftovers get chopped
for hash.

dguttudauro wrote on 10/21/2004:

>It was on sale, so I thought I'd give it a try. The label says
>"London Broil", but that isn't a cut of meat in my book. I may
>have either a Top Round, Flank Steak, or Skirt Steak from the
>looks of it.

My Safeway sells round labeled as "London Broil". It's hardly
my favorite, but I occasionally buy one. I grill it rare to medium
rare, slice it very thin and it's not bad. Leftovers get chopped
for hash.

(Dean G.) wrote in news:f1acf88b.0410211301.20e5d503
@posting.google.com:

> So I have a large and less than tender cut of meat. I'm thinking about
> searing it, then throwing it in the oven with some vegetables to
> roast. Is it going to be tender enough for this assuming I cut it
> properly?
>

Hammer (tenderize) the sh*t out of it, then proceed.

Andy

(Dean G.) wrote in news:f1acf88b.0410211301.20e5d503
@posting.google.com:

> So I have a large and less than tender cut of meat. I'm thinking about
> searing it, then throwing it in the oven with some vegetables to
> roast. Is it going to be tender enough for this assuming I cut it
> properly?
>

Hammer (tenderize) the sh*t out of it, then proceed.

Andy

when I get a London broil, I just marinade it in a plastic bag and then
put in the oven on a rack at 350 until rare..about 30 minutes or so and
after relaxing a few minutes, slice on an angle thinly. Very good.
Don't overcook.

Cindy Lee


Have a good day`

when I get a London broil, I just marinade it in a plastic bag and then
put in the oven on a rack at 350 until rare..about 30 minutes or so and
after relaxing a few minutes, slice on an angle thinly. Very good.
Don't overcook.

Cindy Lee


Have a good day`

Chef R. W. Miller wrote:
> To purists, London broil is a preparation, not a cut of meat.
>
> It is a steak that is pan-fried (and therefore not grilled) over high heat
> only to medium rare, beyond which point it becomes inedibly tough.
>
> It is a useful preparation for lean, tough cuts of meat, such as flank
> steak, shoulder and round. To the less pure, London broil is a preparation
> that involves marinating a flank steak, then grilling, broiling, or
> pan-frying it.
> Some absolutely promiscuous butchers label various cuts of meat London
> broil, including flank steak, sirloin tip, top round, etc
> .
> We'll assume you have a flank steak.
> For best results, marinate the meat for several hours or overnight in the
> refrigerator in the marinade of your choosing. It is easiest to put the
> marinade and meat in a sealable plastic bag. Turn the bag over once or
> twice. When you are ready, grill the steak over high heat for about 3
> minutes per side, then turn the grill down to medium if using gas or move
> the steak to a cooler area if using charcoal, and cook for another five to
> six minutes, turning it once midway.
>
> Finally, for a flank steak, the grilling is less of an issue than the
> cutting. Flank steaks are tough, so you slice them thinly on a diagonal
> across the grain to sever the tough fibers and make the flavorful steak
> chewable.
> ----------------------------------------------------------------------------


That's a very good "cut and paste" job from http://www.ochef.com/267.htm
However I wouldn't "assume" that the site is correct. It probably
depends on the area that you're in. Around here they sell top-round,
bottom round, also "shoulder". They're typically about 1 1/4" - 1 1/2"
thick. Cooking method depends on which kind you have really. Ask your
butcher (if possible) what the actual cut is.

In this area I have never seen a flank labeled as a L.B.

I will agree with that sites statement that L.B. is a preparation vs
an actual cut.


--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

Chef R. W. Miller wrote:
> To purists, London broil is a preparation, not a cut of meat.
>
> It is a steak that is pan-fried (and therefore not grilled) over high heat
> only to medium rare, beyond which point it becomes inedibly tough.
>
> It is a useful preparation for lean, tough cuts of meat, such as flank
> steak, shoulder and round. To the less pure, London broil is a preparation
> that involves marinating a flank steak, then grilling, broiling, or
> pan-frying it.
> Some absolutely promiscuous butchers label various cuts of meat London
> broil, including flank steak, sirloin tip, top round, etc
> .
> We'll assume you have a flank steak.
> For best results, marinate the meat for several hours or overnight in the
> refrigerator in the marinade of your choosing. It is easiest to put the
> marinade and meat in a sealable plastic bag. Turn the bag over once or
> twice. When you are ready, grill the steak over high heat for about 3
> minutes per side, then turn the grill down to medium if using gas or move
> the steak to a cooler area if using charcoal, and cook for another five to
> six minutes, turning it once midway.
>
> Finally, for a flank steak, the grilling is less of an issue than the
> cutting. Flank steaks are tough, so you slice them thinly on a diagonal
> across the grain to sever the tough fibers and make the flavorful steak
> chewable.
> ----------------------------------------------------------------------------


That's a very good "cut and paste" job from http://www.ochef.com/267.htm
However I wouldn't "assume" that the site is correct. It probably
depends on the area that you're in. Around here they sell top-round,
bottom round, also "shoulder". They're typically about 1 1/4" - 1 1/2"
thick. Cooking method depends on which kind you have really. Ask your
butcher (if possible) what the actual cut is.

In this area I have never seen a flank labeled as a L.B.

I will agree with that sites statement that L.B. is a preparation vs
an actual cut.


--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.

In article >,
(Dean G.) wrote:

> It was on sale, so I thought I'd give it a try. The label says "London
> Broil", but that isn't a cut of meat in my book. I may have either a
> Top Round, Flank Steak, or Skirt Steak from the looks of it.
>
> So I have a large and less than tender cut of meat. I'm thinking about
> searing it, then throwing it in the oven with some vegetables to
> roast. Is it going to be tender enough for this assuming I cut it
> properly?
>
> Other than that, and the classic London Broil recipes, what else might
> I do with it? It looks like it would work for Fajitas and perhaps even
> in a stir fry, but I'd like to cook it whole. Does it need to be
> marinaded? It seems every London Broil recipe has some kind of
> marinade. Would a Saurbraten recipe work? Enough vinegar will
> tenderize anything, and I could put a lardon (sp?) all the way through
> this puppy.
>
> Dean G.
>

slow cook it...
Treat it like Brisket. :-P
One of the WORST pieces of meat I EVER had at work
was London Broil! I ended up giving it to the dog. :-P
And even SHE could barely chew it! She is a border collie.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
(Dean G.) wrote:

> It was on sale, so I thought I'd give it a try. The label says "London
> Broil", but that isn't a cut of meat in my book. I may have either a
> Top Round, Flank Steak, or Skirt Steak from the looks of it.
>
> So I have a large and less than tender cut of meat. I'm thinking about
> searing it, then throwing it in the oven with some vegetables to
> roast. Is it going to be tender enough for this assuming I cut it
> properly?
>
> Other than that, and the classic London Broil recipes, what else might
> I do with it? It looks like it would work for Fajitas and perhaps even
> in a stir fry, but I'd like to cook it whole. Does it need to be
> marinaded? It seems every London Broil recipe has some kind of
> marinade. Would a Saurbraten recipe work? Enough vinegar will
> tenderize anything, and I could put a lardon (sp?) all the way through
> this puppy.
>
> Dean G.
>

slow cook it...
Treat it like Brisket. :-P
One of the WORST pieces of meat I EVER had at work
was London Broil! I ended up giving it to the dog. :-P
And even SHE could barely chew it! She is a border collie.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

ost (Dimarela) wrote in message >...
> << From: (Dean G.)
> Date: Thu, Oct 21, 2004 2:01 PM
> Message-id: >
>
> It was on sale, so I thought I'd give it a try. The label says "London
> Broil", but that isn't a cut of meat in my book. I may have either a
> Top Round, Flank Steak, or Skirt Steak from the looks of it. >><BR><BR>
>
> NOne of those cuts of meat are that similar that you would get them confused.
> Top round is a solid usually large chunk of meat, flank is a large piece as
> well but the grain runs the opposite direction from the top round (ie, the
> length of the steak) and skirt steak is a long thinner strip of steak that has
> grain similar to flank but runs the short distance of the cut.

In that case, it must be a Top Round. Sounds like a candidate for
slowly braising it until it falls apart and makes lots of proto-gravy.

Thanks,
Dean G.

ost (Dimarela) wrote in message >...
> << From: (Dean G.)
> Date: Thu, Oct 21, 2004 2:01 PM
> Message-id: >
>
> It was on sale, so I thought I'd give it a try. The label says "London
> Broil", but that isn't a cut of meat in my book. I may have either a
> Top Round, Flank Steak, or Skirt Steak from the looks of it. >><BR><BR>
>
> NOne of those cuts of meat are that similar that you would get them confused.
> Top round is a solid usually large chunk of meat, flank is a large piece as
> well but the grain runs the opposite direction from the top round (ie, the
> length of the steak) and skirt steak is a long thinner strip of steak that has
> grain similar to flank but runs the short distance of the cut.

In that case, it must be a Top Round. Sounds like a candidate for
slowly braising it until it falls apart and makes lots of proto-gravy.

Thanks,
Dean G.

Katra > wrote in message >...
> In article >,
> (Dean G.) wrote:
>
> > It was on sale, so I thought I'd give it a try. The label says "London
> > Broil", but that isn't a cut of meat in my book. I may have either a
> > Top Round, Flank Steak, or Skirt Steak from the looks of it.
> >
> > So I have a large and less than tender cut of meat. I'm thinking about
> > searing it, then throwing it in the oven with some vegetables to
> > roast. Is it going to be tender enough for this assuming I cut it
> > properly?
> >
> > Other than that, and the classic London Broil recipes, what else might
> > I do with it? It looks like it would work for Fajitas and perhaps even
> > in a stir fry, but I'd like to cook it whole. Does it need to be
> > marinaded? It seems every London Broil recipe has some kind of
> > marinade. Would a Saurbraten recipe work? Enough vinegar will
> > tenderize anything, and I could put a lardon (sp?) all the way through
> > this puppy.
> >
> > Dean G.
> >
>
> slow cook it...
> Treat it like Brisket. :-P
> One of the WORST pieces of meat I EVER had at work
> was London Broil! I ended up giving it to the dog. :-P
> And even SHE could barely chew it! She is a border collie.
>
> K.

One of my former roommates had a half Border Collie, half Rottweiler.
She could chew through anything, but absolutely would not bark.

I probably will try the slow cooking idea. It seem that it is a round
stake, so a quick sear, followed by a long slow braise seems to be in
order.

Thanks,
Dean G.

Katra > wrote in message >...
> In article >,
> (Dean G.) wrote:
>
> > It was on sale, so I thought I'd give it a try. The label says "London
> > Broil", but that isn't a cut of meat in my book. I may have either a
> > Top Round, Flank Steak, or Skirt Steak from the looks of it.
> >
> > So I have a large and less than tender cut of meat. I'm thinking about
> > searing it, then throwing it in the oven with some vegetables to
> > roast. Is it going to be tender enough for this assuming I cut it
> > properly?
> >
> > Other than that, and the classic London Broil recipes, what else might
> > I do with it? It looks like it would work for Fajitas and perhaps even
> > in a stir fry, but I'd like to cook it whole. Does it need to be
> > marinaded? It seems every London Broil recipe has some kind of
> > marinade. Would a Saurbraten recipe work? Enough vinegar will
> > tenderize anything, and I could put a lardon (sp?) all the way through
> > this puppy.
> >
> > Dean G.
> >
>
> slow cook it...
> Treat it like Brisket. :-P
> One of the WORST pieces of meat I EVER had at work
> was London Broil! I ended up giving it to the dog. :-P
> And even SHE could barely chew it! She is a border collie.
>
> K.

One of my former roommates had a half Border Collie, half Rottweiler.
She could chew through anything, but absolutely would not bark.

I probably will try the slow cooking idea. It seem that it is a round
stake, so a quick sear, followed by a long slow braise seems to be in
order.

Thanks,
Dean G.

>I probably will try the slow cooking idea. It seem that it is a round
>stake, so a quick sear, followed by a long slow braise seems to be in
>order.
>
>Dean G.

Well, a "stake" would be tough no matter what... but a nice thick slab of beef
top round marinated and broiled (a la london broil) to a barely medium rare is
succulent. London broil is not any one cut of meat, it is a cooking method.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>I probably will try the slow cooking idea. It seem that it is a round
>stake, so a quick sear, followed by a long slow braise seems to be in
>order.
>
>Dean G.

Well, a "stake" would be tough no matter what... but a nice thick slab of beef
top round marinated and broiled (a la london broil) to a barely medium rare is
succulent. London broil is not any one cut of meat, it is a cooking method.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article >,
(Dean G.) wrote:

> Katra > wrote in message
> >...
> > In article >,
> > (Dean G.) wrote:
> >
> > > It was on sale, so I thought I'd give it a try. The label says "London
> > > Broil", but that isn't a cut of meat in my book. I may have either a
> > > Top Round, Flank Steak, or Skirt Steak from the looks of it.
> > >
> > > So I have a large and less than tender cut of meat. I'm thinking about
> > > searing it, then throwing it in the oven with some vegetables to
> > > roast. Is it going to be tender enough for this assuming I cut it
> > > properly?
> > >
> > > Other than that, and the classic London Broil recipes, what else might
> > > I do with it? It looks like it would work for Fajitas and perhaps even
> > > in a stir fry, but I'd like to cook it whole. Does it need to be
> > > marinaded? It seems every London Broil recipe has some kind of
> > > marinade. Would a Saurbraten recipe work? Enough vinegar will
> > > tenderize anything, and I could put a lardon (sp?) all the way through
> > > this puppy.
> > >
> > > Dean G.
> > >
> >
> > slow cook it...
> > Treat it like Brisket. :-P
> > One of the WORST pieces of meat I EVER had at work
> > was London Broil! I ended up giving it to the dog. :-P
> > And even SHE could barely chew it! She is a border collie.
> >
> > K.
>
> One of my former roommates had a half Border Collie, half Rottweiler.
> She could chew through anything, but absolutely would not bark.

Sounds like an interesting cross. :-)
My BC mostly barks at squirrels. She's made an excellent watch dog
because she is so quiet. Only barks for a reason (except the
aforementioned squirrels!!!).

>
> I probably will try the slow cooking idea. It seem that it is a round
> stake, so a quick sear, followed by a long slow braise seems to be in
> order.
>
> Thanks,
> Dean G.

Good luck and let us know how it turns out?
It's obvious the cooks at work did NOT know how to prepare it!
Odd, as their brisket is always very good. :-)

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
(Dean G.) wrote:

> Katra > wrote in message
> >...
> > In article >,
> > (Dean G.) wrote:
> >
> > > It was on sale, so I thought I'd give it a try. The label says "London
> > > Broil", but that isn't a cut of meat in my book. I may have either a
> > > Top Round, Flank Steak, or Skirt Steak from the looks of it.
> > >
> > > So I have a large and less than tender cut of meat. I'm thinking about
> > > searing it, then throwing it in the oven with some vegetables to
> > > roast. Is it going to be tender enough for this assuming I cut it
> > > properly?
> > >
> > > Other than that, and the classic London Broil recipes, what else might
> > > I do with it? It looks like it would work for Fajitas and perhaps even
> > > in a stir fry, but I'd like to cook it whole. Does it need to be
> > > marinaded? It seems every London Broil recipe has some kind of
> > > marinade. Would a Saurbraten recipe work? Enough vinegar will
> > > tenderize anything, and I could put a lardon (sp?) all the way through
> > > this puppy.
> > >
> > > Dean G.
> > >
> >
> > slow cook it...
> > Treat it like Brisket. :-P
> > One of the WORST pieces of meat I EVER had at work
> > was London Broil! I ended up giving it to the dog. :-P
> > And even SHE could barely chew it! She is a border collie.
> >
> > K.
>
> One of my former roommates had a half Border Collie, half Rottweiler.
> She could chew through anything, but absolutely would not bark.

Sounds like an interesting cross. :-)
My BC mostly barks at squirrels. She's made an excellent watch dog
because she is so quiet. Only barks for a reason (except the
aforementioned squirrels!!!).

>
> I probably will try the slow cooking idea. It seem that it is a round
> stake, so a quick sear, followed by a long slow braise seems to be in
> order.
>
> Thanks,
> Dean G.

Good luck and let us know how it turns out?
It's obvious the cooks at work did NOT know how to prepare it!
Odd, as their brisket is always very good. :-)

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra