My brother was up last weekend from North Carolina and so we wanted to make a special dinner for the occasion. On on-sale flank steak to the rescue and we made a London Broil with a mushroom sauce.
Making London Broil
- Thread starter kevin313
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fester
Well-known member
Buffalo steak ???
My mom does a London broil on her gas grill that is awsome. I was at Whole Foods yesterday and saw buffalo steaks that looks just like the cut of beef she uses... and the wheels are turning. Great kichen by the way.
My mom does a London broil on her gas grill that is awsome. I was at Whole Foods yesterday and saw buffalo steaks that looks just like the cut of beef she uses... and the wheels are turning. Great kichen by the way.
twintubdexter
Well-known member
That does look very delicious
I'm sure a flank steak is much nicer than the traditional London Broil you find here which is normally a top round or sirloin. I've found a big difference using "choice" meat instead of the less-expensive "select" grade. Most of the flank steaks I see in the market are smaller than the one you used.
There's also the question of broiling. The person I bought my home from broiled chicken constantly and one of the ovens was pretty dirty although they're both self-cleaning. I don't like wasting electricity running cleaning cycles which I've only done once in 12 years. I prefer to hand-clean the oven after I'm finished. I normally use the grill but then of course you can't do the mushroom/gravy step which really made your dish.
I know you don't worry about oven cleaning ever since you bought those rubber gloves and that pair of knee guards for faithful suisse chef Ralph.
I'm sure a flank steak is much nicer than the traditional London Broil you find here which is normally a top round or sirloin. I've found a big difference using "choice" meat instead of the less-expensive "select" grade. Most of the flank steaks I see in the market are smaller than the one you used.
There's also the question of broiling. The person I bought my home from broiled chicken constantly and one of the ovens was pretty dirty although they're both self-cleaning. I don't like wasting electricity running cleaning cycles which I've only done once in 12 years. I prefer to hand-clean the oven after I'm finished. I normally use the grill but then of course you can't do the mushroom/gravy step which really made your dish.
I know you don't worry about oven cleaning ever since you bought those rubber gloves and that pair of knee guards for faithful suisse chef Ralph.
