Isn't this basically like cuts of flank or one you'd use for London Broil?
By the way, isn't London broil a method, and not a cut?
I bought these a couple of days ago, and they are safe and sound in the freezer, even tho yesterday was the sell by date. (yeah, I went into the clean kitchen again!)
Suggestions on how to prepare these, please.
By the way, isn't London broil a method, and not a cut?
I bought these a couple of days ago, and they are safe and sound in the freezer, even tho yesterday was the sell by date. (yeah, I went into the clean kitchen again!)
Suggestions on how to prepare these, please.