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Old 05-01-2006, 01:20 PM   #11
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Originally Posted by GB
Actually this is not so (at least around here). What is labeled London Broil is usually top round roast which is different than a flank steak.
That's my understanding too. In the stores here, I am pretty sure that what is soemtimes labeled "Lond Broil" is round steak

Round steak or roast and flank steak come from different parts of the cow and look different.

But a quick google search says that "London Broil" can be round or flank steak.
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Old 05-01-2006, 01:28 PM   #12
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I use the London Broil cut (which is just cut from the round)

all the time for fajitas. It cooks nicely to rare or med rare, can even be fairly tender still at medium, much more forgiving than flank steak.
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Old 05-01-2006, 01:32 PM   #13
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Originally Posted by SizzlininIN
Thanks everyone!
You're very welcome. Let me know if you need any recipes.
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Old 05-01-2006, 01:33 PM   #14
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I recall we had this discussion earlier. It appears to be somewhat ofa local option. Around here (Massachusetts) I've never seen flank steak labeled as LB. It's always a top round/Shoulder steak.

That being said, the process is to grill/broil it and slice across the grain.


Mish:

Flank steak CAN be tough. The single most inportant way to overcome that is to slice the meat across the grain. You can also use a meat mallet, jacqaring tool or Adolph's Meat Tenderizer to tenderize it (still cutting across the grain).
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Old 05-01-2006, 01:47 PM   #15
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Originally Posted by Andy M.
I recall we had this discussion earlier. It appears to be somewhat ofa local option. Around here (Massachusetts) I've never seen flank steak labeled as LB. It's always a top round/Shoulder steak.

That being said, the process is to grill/broil it and slice across the grain.


Mish:

Flank steak CAN be tough. The single most inportant way to overcome that is to slice the meat across the grain. You can also use a meat mallet, jacqaring tool or Adolph's Meat Tenderizer to tenderize it (still cutting across the grain).
Good point, Andy. Think you may have hit the nail on the head re a "local option," since three same opinions came from Mass, while my experience has been on the West Coast, for the most part. Interesting food for thought re why markets stamp/label a cut of meat with different names in different areas.

For me, no matter how I "slice it" - it's one tough piece 'o meat. My solution has been, beat it to death with a mallet & drown it in Worcestershire & smother it with onions
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Old 05-08-2006, 03:04 PM   #16
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I bought some round steak labeled "London Broil" on Sunday and made excellent fajitas from it. It was about half as expensive as flank steak.

We cooked it to medium and sliced it very thin.
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Old 05-08-2006, 05:33 PM   #17
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I love to marinate mine in dales & mojo, and grill or broil yummy its so good...
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Old 05-10-2006, 01:02 AM   #18
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Ha! I noticed that too, they just started labeling some of our steaks London Broil as well. I was disappointed because the cuts don't look anything like what ends up in my plate when I order the London Broil at a restaurant, which is one of my favorite things to eat!
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Old 05-10-2006, 07:35 AM   #19
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Thank you everyone for the information and wonderful ideas!
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Old 05-25-2006, 08:14 PM   #20
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Here's the recipe I got from my mom and its really good but I don't have exact measurments for anything, you really just have to eye ball or use judgement. Here it is:

Soy sauce
Worcestershire sauce
Garlic Powder
Black Pepper
Salt

All you need to do is put the london broil in a baking dish with sides about as high as the meat or alittle more. Once in you can either poke hole in the meat with a fork or something else sharp or not to let the meat absorb more marinade. Then season both sides of the meat generously with the salt, garlic powder, and pepper, but use more of the garlic powder and pepper than salt. Then just drench the meat with nice amount of soy sauce and worcestershire sauce, and flip the meat over a few times to make sure both sides absord it. There should be some of the marinade floating around in the bottom of the dish. Just cover and refrigerate for atleast an hour. And then just grill on a medium-low setting for probably 45 minutes or longer, depending how well or not well you like it. You might wanna use one of those digital thermometers with the doneness monitors on it to better gauge.
Enjoy!
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