Reviewed: Jun. 14, 2008

Finally had a chance to make this. I LOVE it! I am a big bleu cheese fan, and this hit the spot. Thanks for sharing!!!

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jojo13

Cooking Level: Intermediate

Home Town: Deposit, New York, USA

Living In: Endicott, New York, USA

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Reviewed: Jun. 3, 2008

This was absolutely delicious. The blue cheese complimented the pepper. I will never again make london broil without this sauce...

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Lisa

Cooking Level: Intermediate

Living In: Hackettstown, New Jersey, USA

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Reviewed: Jun. 1, 2008

This was "Kickin'"!! Reduced the pepper by half and doubled the bleu cheese butter (had some extra after the meal was over, but that was better than not having enough) :) A previous reviewer said the bleu cheese butter is best at room temp, I wasn't sure what he meant at the time. I started out spreading bleu cheese all over the top of the steak and it melted away to nothing. I found it was much better served on the side. Use a small cookie scoop for a nice presentation.

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: May 21, 2008

I was afraid I would ruin it, and it wouldn't turn out like the other reviewer's did. I am hit or miss with any kind of steak! BUT - this was perfection, tender, juicy and delectable! I don't know why some reviews said London broil was a tough cut. Mine was melt in the mouth tender! I did the olive oil and rub, then let it sit a good half hour, stuck it in the broiler for about 6 min each side, then another section a little more for those who didn't want any pink.

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kayakcapt

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Reviewed: May 5, 2008

Great flavor combination! I only used half the black pepper based on other reviews. We did find that even 11 minutes on a side was too long for medium rare (it ended up more mid-well), even on low heat - be sure to keep a close watch on the steak. Otherwise it was very good!

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SCN

Cooking Level: Intermediate

Home Town: Vienna, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: May 3, 2008

One of our family's favorite recipes! I am a begginer at cooking so was very scared when I had to make a meal for company. I chose this recipe and it was a GREAT pick because it is easy, very good and the taste is impressive. It has been well over a year since I have made it, and the company I had over still talks about it to this day!

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chelsea

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Draper, Utah, USA

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Reviewed: May 2, 2008

Wow....this was really good. The nice thing about it is that the butter is made seperately, and put on at the end, so if the kids don't want the "cheese that smells like feet!" on theirs, you can leave it off! My hubbie and I LOOOVED it. Even the leftovers were delightful the next day. Will definitely make again!!!!!!!! Thank you!

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Laurie

Cooking Level: Intermediate

Home Town: Marshalltown, Iowa, USA

Living In: Davenport, Iowa, USA

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Reviewed: Mar. 30, 2008

Bleu cheese butter is fantastic.

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Meredith in VB

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Mar. 3, 2008

My teenager who usually hates steak loved it an ate 3 servings. Rub is rather spicey with so much pepper so cut it down to 2 tsp. We doubled the butter sauce cause everyone was fighting for more!

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Debbie Nifong

Cooking Level: Intermediate

Home Town: Winston Salem, North Carolina, USA

Living In: Clemmons, North Carolina, USA

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Reviewed: Feb. 5, 2008

This was so good. I had never cooked a london broil before and was somewhat skeptical after some of the other reviews said it was a tough cut of meat, but it turned out excellent. I followed the recipe except I used spray olive oil on the meat and let it sit for a little while as another reviewer suggested, and broiled it instead of grilling since it started raining when I got home. My only reccommendation would be to add a little liquid to let it marinade in next time. I will probably let it marinate in some red wine and add the seasonings. Oh, and the bleu cheese butter is amazing :) Definetly a keeper :)

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Spontaneous Chefs

Cooking Level: Intermediate

Living In: Bagdad, Florida, USA

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Reviewed: Jan. 12, 2008

Good with any grilled meat. We've tried this with several meals served on the side. It's important that the bleu cheese butter is served @ room temperature. Perfectly yummy!

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BSA650

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2007

I've been addicted to this kind of meat and cheese combo ever since I had a steak at an upscale restaurant. Only that time I believe it was a Gorgonzola/garlic butter sauce. Excellent! I was interested in this rub particularly. However, the peppers totally smoked up my house when I used my cast iron grill. It still turned out delicious.

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Anjilee

Cooking Level: Intermediate

Home Town: Americus, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: Nov. 19, 2007

The best steak recipe ever! And so quick and easy!

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Kelli

Cooking Level: Beginning

Home Town: Martinez, California, USA

Living In: Antioch, California, USA

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Reviewed: Nov. 13, 2007

o-m-g! Love this recipe. Makes a super tender, flavorful dinner.

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MAY002

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Reviewed: Oct. 26, 2007

Recipe was very good - I reduced the pepper just a little bit and let the rub sit on the meat for about 30 minutes. The only problem I had was my grill on low isn't quite low enough so it didn't cook as slow as it should have. So I'm sure the meat would have been more tender - but that's my grill's fault!

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stefanie

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Reviewed: Oct. 14, 2007

Excellent recipe!! This has become a regular in our house. I use a london broil cut of round steak, instead of the flank, just because it's more readily available here. I make up a large batch of the rub to keep on hand, making this even easier than it already is. I put the rub on at least an hour before and find it really adds to the flavor. Tons of flavor in this.. the meat is great alone, but with the butter it's to die for! Thanks so much for sharing this.

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tsgma

Cooking Level: Expert

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Reviewed: Oct. 4, 2007

We used a 2 inch NY strip and it was excellent. LOVED the rub. Definitely not overpowering for the steak. The blue cheese mixture on the other hand was too much of a flavor for me. I did not have any chives, but I bet it would have been excellent with that. Next time I think I will use the chives, less blue cheese and perhaps Gorgonzola instead of blue cheese. Highly recommend this recipe if you want something that tastes more upscale without the price tag. :)

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Jenifer

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 22, 2007

Tender beef, excellent melty bleu cheese butter! This was delicious. Earned thumbs up from my whole family, thats rare! :)

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EricaLynPerry

Cooking Level: Expert

Living In: Fairfield, California, USA

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Reviewed: Sep. 18, 2007

This was delicious!

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Lester

Cooking Level: Expert

Home Town: Watsonville, California, USA

Living In: Tacoma, Washington, USA

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Reviewed: Sep. 16, 2007

I hate to admit it, but it is only recently that I have begun to appreciate Blue cheese. I'm still a little scared of it, but I really wanted to try this recipe. I used rib eye steaks instead of flank steak. I added fresh minced garlic and cayenne to the butter mixture, I cut the blue cheese back a bit, and I used gorgonzola. This was delicious. I served it with a whole grain pilaf, mushrooms sauted in butter with garlic and sherry, and a spinach salad. Very good meal. Thanks for the recipe!

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