Reviewed: Oct. 3, 2006

My pepper loving son liked this recipe more than my husband or me. It was good over rice.

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Luv2Cook

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 5, 2006

Sorry, but this wasn't a hit at our house, and we won't make it again. Very hot. However, it made a great Philly Cheesesteak Sandwich the next day.

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RONP

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Reviewed: May 22, 2006

This recipe was great The meat was not tough at all, any one with problems I think if you cook in low the add the rest of ing. it will be tender

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Kathy Willis

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Reviewed: May 6, 2006

Cooked as is, and used leftover liquid mixed with water to cook some rice. The meat wasn't tough like some, but not really tender either. Mostly, I thought it a bit hot and just too much pepper taste that seemed to over-power the entire meal.

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Erimess

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2005

I haven't made this version on the stovetop in particular, but we make this exact recipe in the crockpot all the time. Can use any cut of meat (tough -- no problem!) Add the whole jar of peppers, juice, peppers and all to the crockpot over the top of your meat. Set the crockpot on high and let it go to work for 8-9. Yes -- on HIGH. The meat is pull-apart tender, very nicely flavored and the peppers just melt in your mouth. Serve it on hard rolls like a philly cheese steak with provolone, american or even queso. Yum!!!

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ERNLI

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Reviewed: Aug. 23, 2005

I gave this to my boyfriend to make. We love trying different ways to do London Broil. This was pretty good. Just a hair too spicy for me, but the flavor was great. A little tough too, but we'll try to cook it a little slower next time. He added a couple of gloves of garlic, which I would definitely recommend.

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MEGANCSTICK

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2004

Instead of cooking the meat in the juices, I took one cup of the pepper, the olive, 1 clove of garlic and made a paste of it in the food processor. I poured this over the sirloin and marinaded for one night. Cooked it on the grill over indirect heat until done.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Jun. 13, 2004

I followed the recipe exact, and cooked on very low heat, and still is turned out very dry. This recipe works if you like your beef very well done, but we like ours more tender, more medium-rare. I will not make this again.

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box7cubs

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Reviewed: May 12, 2004

Everyone in the house loves this. The meat is not tough and the flavor is perfect.

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DZHOPE

Cooking Level: Expert

Home Town: Munford, Alabama, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Feb. 11, 2004

anyone having problems with this recipe, you must not be adding enough hoit pepper juice, or you may be cooking it with the flame to high. It must cook very very SLOW

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BABYSKYBLUE

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Reviewed: Feb. 10, 2004

This brought back to mind a similar recipe I used to make with cherry peppers. First I saute in oil and butter onions and fresh or canned mushrooms, when tender add 1/4 cup of juice from cherry peppers and some sliced cherry peppers heating through and reducing some of the liquid - move to bowl - over med to high heat cook steak of choice for 4 min. on each side (depending on meat thickness). Remove and keep warm - deglaze pan with a bit of red wine if you have it - add onions, etc. to reheat - pour over steak. Serve with mashed potato. I season the veggies with goya seasoning while cooking and also season the steak with it.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Feb. 5, 2004

This recipe was not good at all. It ended up in the garbage. Sorry.

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CASTILLOCA

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Reviewed: Jan. 28, 2004

Excellent recipe. Spicy but not too spicy. I used garlic powder rather than garlic salt. There is more than enough sodium in hot pepper juice. Also sliced onions paper thin and simmered them along with the meat. Served all over rice. Served left overs with mashed potatoes. A new family favorite!!

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CRATLOE

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Reviewed: Nov. 11, 2003

Something a little different. I was afraid braising would ruin the meat's texture, but it did not. Also, I did't have cherry peppers so I used pepperoncini instead -- it worked fine.

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JACKLYNJILL

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Jun. 14, 2003

This one just didn't turn out for me at all. The meat was so tough I could barely chew it, and the flavor didn't really soak into the meat- it was just noticible on the outer edges. After cooking & tasting it initially, I tried slicing the meat, combining it with the juices, and simmering it in a soup pot for a while longer, but it was still very tough. I wonder if it would work in a crockpot?? I think I'll stick to more traditional ways of cooking a London Broil in order to get a more tender piece of meat.

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AMYMCGS

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Reviewed: Mar. 13, 2003

this recipe was just great. the pepper sauce added just a hint of spice and really gave the meat a great taste. i served it with mashed potatoes and thickened the sauce for gravy. my family loved it.

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GLENDRUIDGREEN

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Reviewed: Aug. 9, 2002

The cherry pepper juice made this recipe very salty, and not spicy at all. This is not a true London Broil -- not marinated enough by any means -- and is tough and salty. Use this recipe if you would like to make beef jerky.

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JESSLOV

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Reviewed: Jul. 1, 2002

All I can say is this is excellent. I wasn't sure how this was going to turn out because I was always taught that London Broil needed to be marinated overnight so that it would be tender, but this was tender and had just the right amount of spice to it. We served it with rice and poured some of the juices over top of everything. I now have another recipe for London Broil and what a treat it is. Thanks for sharing it.

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JONCIN

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Reviewed: Sep. 2, 2001

To Vneal, What type of steak to you recommend instead of london broil. I use flank steak all the time and it comes out very very tender. You may need to cook it longer and slower. Kathy

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kat3269

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Reviewed: Aug. 27, 2001

That was excellent!!!! That is all that I heard during our entire meal after making this London Broil.

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DAWN1

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Hot and Spicy London Broil

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