Reviewed: May 25, 2009

This was very good. I used olive oil instead of canola and fresh crushed garlic instead of garlic salt.

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jggeb

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2009

The flavor was excellent. I haven't had London Broil for a very long time, and they are right when they say "slice it thinly."

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Sherry

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Reviewed: Oct. 1, 2008

This had a so-so taste. Too much thyme. My london broil didn't come out that tender like I was hoping. I won't be making again. Sorry.

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Jennifer B.

Cooking Level: Expert

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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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2obies

Cooking Level: Intermediate

Home Town: Hollywood, California, USA

Living In: Simi Valley, California, USA

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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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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 24, 2008

my wife and I thought that this was pretty good.

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sonicsour

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Columbus, Ohio, USA

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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

Cooking Level: Intermediate

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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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Kelleysvt

Cooking Level: Expert

Living In: Orange, Vermont, USA

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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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