Reviewed: Jan. 2, 2009

The bleu cheese butter was fantastic, I think I used a marinate from another recipe though

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Christine

Cooking Level: Intermediate

Living In: Leesburg, Virginia, USA

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Reviewed: Dec. 9, 2008

This recipe is amazing! I did not change a thing and it turned out terrific. I will definitely be making this again!

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Megan B.

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

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Reviewed: Nov. 18, 2008

I have never cooked a London broil before, so I was a little hesitant about overcooking it. I followed the directions exactly as written and the meat turned out fantastic. I had to increase the rub recipe a bit and added a smidgen more cayenne, but other than that everything stayed the same. My husband, my guest and I enjoyed it so much that we managed to consume the entire 3 lbs I prepared and were still craving more. My only warning is, the blue cheese can be a bit overpowering, be careful that you don't go over the recommended amount in the recipe. All in all a wonderful, simple, quick, and delicious recipe everyone should try. Kudos to the chef!

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Michi-Chan

Cooking Level: Intermediate

Home Town: Hialeah, Florida, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 8, 2008

I absolutely LOVE this recipe!!!! Hubby does too and he isn't a big fan of bleu cheese. We also have used just the bleu cheese butter on grilled chicken and it's also fantastic: )

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Katya

Cooking Level: Expert

Home Town: Fredericksburg, Virginia, USA

Living In: Spotsylvania, Virginia, USA

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Reviewed: Nov. 6, 2008

This was delicious! Next time I'll add a little more bleu cheese to the butter, though.

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Shandeen

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Bellingham, Washington, USA

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Reviewed: Nov. 1, 2008

This was really, really rich and came out (with little work) like something I'd order off of a nice restaurant menu. I enjoyed this a lot, but won't make it frequently, as blue cheese is a special treat here. Like one reviewer said, season and let the meat rest before cooking.

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THEBOYCANPLAY

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Oct. 9, 2008

Great!... I made the bleu cheese butter and also bernaise sauce for just in case we didn't like the bleu... Pleaseantly surprised almost all liked it! Thanks for the recipe!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Oct. 9, 2008

Love this recipe!! I use this for company when I make a Filet Mignon roast, but my sister in law gave me similar recipe, but you toast in a frying pan some walnuts till the oils begin to come out then you through them in a food processor and pulverize them and mix them with the bleu cheese butter. Yummy!!!

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daffydilone

Cooking Level: Expert

Home Town: Long Beach, New York, USA

Living In: Wellington, Florida, USA

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Reviewed: Sep. 7, 2008

awesome with a salad!

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Linda

Cooking Level: Intermediate

Home Town: Greenfield, Indiana, USA

Living In: Albany, New York, USA

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Reviewed: Aug. 21, 2008

London broil just can't be cooked in any quick way. We felt like we were eating shoe leather. What's up with all of these great ratings - maybe I'm just lucky that I've been to really good steak restaurants.

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SMalt

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Reviewed: Aug. 21, 2008

Awesome! The Blue Cheese on top is just to die for! Loved the flavor. Fun and easy to make, guests love it

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THECADDYSHACK

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Reviewed: Aug. 13, 2008

I thought this was quite good! Another reviewer is correct when she said that london broil and flank steak are not the same thing. I used flank, because I think it is a bit more tender piece of meat. I thought the rub could've used a little something, but, it was a good starting out point! Next time I will add a little of this, a little of that to suite our tastes! Everyone loved the blue cheese chive butter! We served it with the steak and mashed potatoes. Thanks!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 5, 2008

I have to agree with others, this was an exceptional recipe. I used the broiler as another user suggested. I made the blue cheese butter for myself because my hubby HATES blue cheese but I made him try it anyway. He spread a thin layer on his steak and then was asking if there was anymore left. It was delicios. I will defintely be making again!!! Thanks for the post.

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Erica

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Reviewed: Jul. 30, 2008

We have made this twice now both times with sirloin steak. The rub is incredible and the bleu cheese butter is to die for. The combination is great and adding the chives is a definite. I will make sure to do this with other cuts of meat.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jul. 22, 2008

the only thing i would say is that flank steak is not the same cut of meat as london broil so if you actually buy london broil this recipe rocks.

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lovecheese

Cooking Level: Intermediate

Home Town: Olympia Fields, Illinois, USA

Living In: Schererville, Indiana, USA

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Reviewed: Jul. 18, 2008

This is just so unbelievable!!! We LOVED it!! I did a 2 lb london broil. 8 minutes on one side, 10 on the other. I'd probably do 8 and 8 next time to have it a little rarer. I eased up on the pepper a bit and would probably use even less - maybe half of what the recipe calls for next time. Too spicy for my 5 year old. Otherwise..........perfect!

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Jul. 14, 2008

This was so good! The steak was wonderful, I cooked slow on the grill and cut thinly. The butter was the proverbial cherry on top. YUM!

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MELODY0112

Cooking Level: Expert

Living In: Royal City, Washington, USA

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Reviewed: Jul. 14, 2008

This was so simple, and very delicious! Loved the spicey hot tempered by teh butter sauce . . . mmmm.

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MGALS

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Reviewed: Jul. 9, 2008

We loved the rub on the steaks, but I thought the blue cheese butter was too overpowering.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Jul. 9, 2008

This was sooo good and easy! I made it for company and everyone was impressed. I did use a little less pepper in the rub since little kids were going to be eating it too, but it was still great with lots of flavor. I used a London Broil and grilled it to medium and it was very tender and juicy! I served it with boiled baby red potatoes with chives and butter and grilled carrots.... It was a complete success, thanks for posting!

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