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London Broil is not a flank steak.
I work in a meat market and the butchers told me that london broil is a seperate cut than flank damnit! london broil is a large, less tender, and lean piece of beef. Flank steak, though also very lean, is bright red and very stringy. useful in fajitas too —Preceding unsigned comment added by 69.181.212.201 (talk) 04:49, 29 March 2008 (UTC)[reply]
The misunderstanding that occurs is this: London broil in the US is used to describe a cut of meat, when originally it meant a particular dish, i.e., a cut of meat cooked a certain way. What you see as "London broil" in a US market is top round. See http://en.wikipedia.org/wiki/London_broil
The interesting question is why in the US did London Broil end up referring to top round? I can't find anything explaining that, but I suspect it has to do with the reputation of flank steak changing, as it used to be (according to my mother and grandmother) a relatively cheap cut. -71.71.244.193 (talk) 21:36, 20 July 2008 (UTC)[reply]
London broil refers to a particular dish made with marinated cuts of beef and is frequently made with flank steak. The cut of beef referred to above as a London broil is nothing more than a marketing term in US grocery stores. Awotter (talk) 04:18, 1 January 2010 (UTC)[reply]
Arrachera is not a flank steak?
Two WikiPedia articles (Skirt steak and Flank steak) each claim to be the souce for the Mexican dish called Arrachera. I had always understood that Arrachera was the Skirt steak, however I am no authority in this area, but I would like to know the real facts of this matter.
bavette is not necessarily flank steak
Also bavette steak is not necessarily flank steak. It can also be flap meat, which comes from close to where the flank is taken out, but it is a completely separate piece from further up the side and and back from the flank steak. — Preceding unsigned comment added by Blleininger (talk • contribs) 03:22, 28 January 2011 (UTC)[reply]
