I don't quite understand. Just how did you overdo it? :)

". . . a few slices for a cold next day salad . . . "

That's where you went wrong :-)

I do the same thing with my smoker. Over the weekend I did beef ribs, pork spareribs, a brisket, and pork country style ribs. We managed to eat the ribs over the course of 4 days. The brisket got sliced and put in the freezer for lazy days.

Thanks for the reminder about London Broil. It's great,but I'd forgotten about it too. It's another piece of meat that just keeps on giving.

London Broil isn't something we see here, it's sold simply as flank steak. It's marinated or grilled and sliced thinly, we just don't call it London Broil.

Elery does the same thing with the smoker and now with his new charcoal grill. We crank the thing up, we're going to do chicken, fish, maybe some beef, a pork butt, whatever will go in there. It's much like my "never bake an orphan" philosophy in the kitchen, don't turn on the oven for a single item, bake an oven full, LOL.

Congratulations on finding a REAL meat market, they are few and far between any more.

Annie

London broil used to be flank here, rarely now. It's on sale here, USDA prime, choice of top round, top sirloin or shoulder. Which should I buy now that I have a craving?

London Broil can be a thick round steak, as my Mother-in-law used to call it. That was in the NYC area. It is also available under that label here in the Atlanta area. As I recall it was best cooked rare and sliced very thinly

Growing up my mom often make flank steak - using the real cut of meat known as flank steak. She would marinate it in Catalina salad dressing and broil it. Always delicious! I can't look at a package of real flank steak these days due to sticker shock.

My MIL was the queen of "London broil" on the grill. She would season it well, grill it or broil it medium rare, and carve very thin to eagerly awaiting family at the table. Leftovers made great sandwiches, cold with mayo and horseradish. She is in her 90's now and no longer cooks, but she left us her recipes and memories of much wonderful food.

Teresa

The London Broil in markets here in Northern California are not flank steak. Rather they are top round steak, about 2 inches thick. Every online source I've read said that the London Broil started out as flank steak but today is more often a top round steak. That probably accounts for some of the confusion.

The link below shows a picture of what is commonly referred to as London Broil.

Here is a link that might be useful: Cook's Thesaurus - Beef Loin Cuts - London Broil