London broil

London Broil
The name London Broil is actually a cooking term to the way the meat is cooked rather than how it used by meat markets as a cut of meat.

Though the name sounds English, London broil is a classic American dish. Succulent flank steak is marinated in a savory sauce until it's bursting with flavor. Then the meat is cooked on a grill and cut thinly to extract every morsel of seasoning.

London broil
London Broil is a beef-based food dish that involves cooking flank or round steak close to a cooking source by way of broiling or grilling. The cut of meat traditionally used is flank steak, which is a large section of lean muscle.

~ - ~ is actually a dish and a cut of meat. For the dish, large pieces of flank steak (from the lower hindquarters) or top round (from the inner portion of the hind leg) are cut into pieces, marinated, grilled, or broiled, and then sliced across the grain.

~ - See "Flank steak."
Longhorn cheese - Mild Cheddar cheese produced in the United States; any mild Cheddar can be substituted.
Lop Chong - [Chinese] sweet pork sausage. Find in any Oriental market.

~
A broiled flank steak, sliced on the bias and generally served with a rich mushroom or Bordelaise sauce
Lyonnaise ...

~ - A term used to describe both a dish and a cut of meat. Large pieces of flank steak (from the lower hindquarters) or top round (from the inner portion of the hind leg) are cut into pieces, marinated, grilled, or broiled, and then sliced across the grain.

~
A large steak generally grilled or broiled and cut out of the rib cap, flank, or chuck of beef.
Low-fat Milk
Partially defatted milk containing 1 to 2 percent fat.

~:
A flank steak that has been cut into large pieces, tenderized by marinating, broiled or grilled, then sliced into thin strips across the grain before it is served.
~: ...

lobster rolls..... lobster thermidor..... lobsters..... lollipops..... ~..... Lord Baltimore cake.....ol Louis XIV & modern French cuisine..... Louis XV fare..... Louisiana state foods..... low-fat milk..... luau..... lunch ...

true ~.
flatbrod (Nor.) "Flat bread," very thin and crisp, traditionally made in Norway of rye, barley, and wheat flours.
flatfish Any saltwater fish with both eyes on one side of the head; this includes sole, flounder, turbot, halibut, and plaice.
Fleisch (Ger.) Meat.

What is ~?
What Is a Deviled Egg Platter?
What Are Different Types of Chocolate?
How Do I Choose the Best Cranberry Juice?
What Is Involved in Milling Rice?
What is Brigadeiro?
What Is Surf Clam?
What is Colcannon?
What Is a Luther Burger?
What Are the Different Types of Frozen Yogurt Equipment?

Grilling and broiling is best for steaks of all kinds as well as tenderloin roasts, tri-tip roasts and ~.
This method cooks meat quickly to lock in flavor and moisture.
To grill or broil beef, season or marinate the meat and then cook, flipping once halfway through the cooking time.

~ comes from the top round and can also be grilled. All of the others however, do best made into roasts with moist heat methods. One exception is your deli roast beef. Because it is sliced thin, producers can get away with roasting, (dry heat), the bottom or eye round which are cheaper than the top round.

search
Dry sausage -- Italian origin; made of mildly seasoned pork; contains garlic. ~
search
A flank steak that has been cut into large pieces, tenderized by marinating, broiled or grilled, then sliced into thin strips across the grain before it is served. Long Island Tea ...

If you are going to slice flank steak for a dish, such as ~, using a chef's knife will work fine as the slices should be a little thicker.

I usually have a spare chicken or ~, or a bunch of veggie kebabs ready to take the space on the grill, once my current main course is done. It saves money and time. If you want to enjoy dinner and not tend the grill, move the coals to one size to use an indirect method of cooking.