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Pastimes : Got A Great Recipe To Share????
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To: patron_anejo_por_favor who wrote (22425)9/29/2009 1:37:04 AM
From: Siber  Read Replies (2) of 25073
 
I make a marinade very similar to what you just posted, except I have never thought of including creole seasoning and creole mustard. It sounds delicious and I will definitely try it the next time I do my London Broil. Thanks for the idea.

Are you rubbing salt in my wound by adding "Slice across the grain into thin diagonal slices."? I'm kidding but I know I'll never live this down. Next time I will not get distracted and focus on how I am slicing it. That's the first time I've made that mistake. It was a biggie.

I always buy the cut that is actually labelled London Broil. You mentioned Flank Steak as an alternative. Is it the same cut with a different name? If not, does it turn out with the same texture and flavor as a London Broil? The Flank Steaks I've seen seem to be much thinner and not as uniformly butchered as the London Broil.
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