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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 23, 2008
This was very good- wonderful flavors for summer. I marinated mine for 7 hours in the fridge, then let it come to room temperature for an hour before patting it dry and adding the dry rub. The only deviation from the recipe was that I doubled it to accommodate a 3lb. london broil. Delicious! Thank you.
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Reviewer:

2obies
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Feb. 14, 2008
Really tasty and very easy to make. I only had a few hours to marinate so the meat (london broil) wasn't as tender as I would have liked. I would try to marinate overnight next time.
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2 users found this review helpful

Reviewer:

BABSKITCHEN
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Cooking Level: Intermediate
Living In: Cleveland, Ohio, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 24, 2008
my wife and I thought that this was pretty good.
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Reviewer:

sonicsour
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Cooking Level: Intermediate
Home Town: Dayton, Ohio, USA
Living In: Columbus, Ohio, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 30, 2007
Good easy way to do a big steak. I used olive oil for canola, and garlic powder for garlic salt (we are watching our sodium). I wish I had saved alittle for basting, or pout some aside for dipping though.
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robybird
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: May 14, 2007
This was a great recipe. My family really enjoyed it. The cut I was using was slightly larger so I doubled the marinade ingredients and extend the cook time. Even with the extended cooking time it came out VERY rare (even though the cut was the same thickness as a regular london broil). I would suggest searing it first and then lowering the heat and cooking it a bit longer - maybe 10 minutes per side. I had to make 3 minor substitutions and dropped the bay leaf since I didn't have one on hand. I substituted the following: Olive oil for canola oil Ketchup for tomato paste garlic powder for garlic salt.
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3 users found this review helpful

Reviewer:

Kelleysvt
Cooking Level: Expert
Living In: Orange, Vermont, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 4, 2007
My meat eaters were extremely happy with this recipe Susan, as it turned out very tender and juicey. I had this baby marinating all day which I suppose helped to make this fairly inexpensive cut of meat so delicious. Thanks so much!
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4 users found this review helpful

Reviewer:

LINDA MCLEAN
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Cooking Level: Expert
Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA
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