Can anyone definitively describe the difference between these two terms for beef? I have seen two different descriptions of them (tri-tip being one of two cuts from the front of the round, london broil as being a method of cooking top round, bottom round or flank steak) but have also often seen the terms used interchangeably in recipes.
Grilling recipes I've seen indicate either cooking directly over high heat (12-15 min) or alternatively searing each side over high heat then reducing heat to finish (30-35 min).
Anyone care to weigh in on this? TIA.
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