I like burritos

London broil is the next ox tail. By that I mean that untill recent history, the oxtail was regarded with suspicion and distain as a cut o meat by most people. Oxtails were available at next to nothing which made them attractive to restaurants that were willing to cook them up in tasty stews and had to talent to turn people on to them. They caught on, and now the once vile oxtail is revered for its meaty flavor and is turning up in stewpots across this great land.
Back to london broil. This cut of meat should be priced along the lines of flank steak in my opinion. It is pretty much the same deal. Tough untill cut against the grain and very thin. It does not require long cooking just different preperation.
I made burritos last night with this broil and it was the bomb . As the name implies, broil that puppy untill rare after slathering some peanut oil and seasonign with whatever spices you want to be tasting in your burrito. I used Johnny's Famous Seasoning Salt. Slice against the grain at an angle.
So everyone go out and instead of getting crummy ground beef or hormone injected chicken for your burrito, go high class and wrasle up some london broil.