Reviewed: Apr. 18, 2010

I omitted salt from the rub due to personal taste and it was fine. The bleu cheese butter was rich, tasty and terrific!

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Reviewer:

JEST

Cooking Level: Expert

Reviewed: Apr. 13, 2010

Very nice recipe. The rub was flavorful and the butter...YUM. Thanks for sharing.

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Reviewer:

SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

Reviewed: Apr. 10, 2010

The london broil is tough to cook... I'm not that great at it yet, but my fiance was the grill/broil master. It worked out. This dish was otherwise SUPER easy and realllly tasty :)

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Reviewer:

formulating_a_repertoire

Reviewed: Mar. 11, 2010

Wow, this was just amazing! I think this may be the best dish I've ever made! The only thing I changed was using two "London Broil" cuts of lamb (I was gonna buy the beef, but the lamb was on sale and had the dish name in it!) and I added some extra chives into the bleu cheese butter. I seared the lamb on a really hot pan with olive oil to caramelize the outside. It was amazingly delish! Served with blackened asparagus and a spinach salad with sauteed red onions and clambshell mushrooms. I just can't gush enough!

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Reviewer:

NomNomDelicious

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Mar. 10, 2010

I added a little more to the rub mixture, like paprika, and let it marinate for 8 hours. The rub made the steak so moist and juicy and the blue cheese butter was perfect! I will be making this again and again. Delicious!

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Reviewer:

K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

Reviewed: Jan. 17, 2010

Good basic marinade. Follow earlier suggestion of adding some acid (vinegar) to the sauce.

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Reviewer:

Elaine

Cooking Level: Expert

Reviewed: Jan. 12, 2010

it's all in the buttah!!!! diamond-cut both sides of the meat and then smothered it with garlic powder, onion powder and kosher salt. used a splash of wocestershire and a splash of balsamic vinegar on both sides before tossing it on the barbecue for 15 mins each side. delicious!!!!

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Reviewer:

CHELLECALI

Reviewed: Nov. 12, 2009

This turned out soooo yummy! I did marinate the london broil first and it was very tender! The garlic butter was yummy tooooo!

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Reviewer:

Wildflower Hill

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Living In: Bloomfield, New York, USA

Reviewed: Nov. 2, 2009

This came out GREAT! My wife said it was her favorite meal I have ever made. I marinated using the "London Broil I" recipe on this site. I added 3 tsp of white vinegar to tenderize the meat. After 8 hours I added the rub and then grilled it for 12 minutes each side over low heat on the grill and it was amazing!

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Reviewer:

TIGGLET

Reviewed: Jul. 15, 2009

Oooookay. 1st: this is London Broil which is NOT flank steak. A "London Broil" is usually a Top Round Roast, not a flank steak. I had a top round cut and used this, but I wish that I had used a flank steak it would have been MUCH better. The blue cheese butter is AWESOME!!! It ABSOLUTELY saved my over-cooked top round! I'm only giving it 4 stars because of the name confusion. I feel that it should be called Kickin' Flank Steak with Bleu Cheese Butter.

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