Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Ask A Butcher! => Topic started by: Rummm on April 21, 2013, 12:52:19 PM
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London Broil
Technically speaking, a "London Broil" is a term used to describe a method of cooking and carving a Flank Steak back in the early 1900's. It was made famous in a London hotel restaurant and the recipe was brought to New York City by a chef immigrating to America.
There are only two Flank Steaks on a whole cow, so when 'London Broil' became popular back in the 60's and 70's the meat industry started introducing the public to "London Broil" Top Round Steak. That has carried over into today's market as well. Top Round consists of over 95% of "London Broil" sales with Beef Chuck Boneless Shoulder Steak and Beef Round Sirloin Tip Steak filling out the other 5%, depending on what part of the country you live in. Flank Steak is still mentioned as the original "London Broil" in some cookbooks and steak houses around the states.
A "London Broil" should be at least 1½-2" thick, marinated, seared in a hot fire and cooked to a nice medium rare. Let sit for 5-10 minutes to let the juices distribute and then sliced THIN against the grain, on a bias to make the meat tender. Serve with the meat juices poured over the top of the slices.
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You are a wealth of information today.
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Rummm... Welcome aboard! I can tell I will be hanging out on the 'Ask A Butcher' chapter a lot! This is great! I appreciate the information and everything that you bring to the party. (I'm going to need another hard drive to Copy & Paste all of this great information into). ;) I used to just remember it all, but for some reason that doesn't work as well as it used to, so I save it. Now let's see, where did I put that??? ;D
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I used to just remember it all, but for some reason that doesn't work as well as it used to, so I save it. Now let's see, where did I put that??? ;D
You too??? :o I think the government is putting something in the water... I used to have mind like a steel trap - actually I still do, just seems to be closed most of the time... :(
But the info from Rummm is top notch and well worth printing and archiving - I do both!
David
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David, I don't know if I have a mind like a steel trap with the spring broken or a photogenic mind with no film. Dee
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Great info Rumm!
Heck, I'd make a mental note... but don't have anything to write it on! ???