This was fantastic! Made exactly according to the recipe, piled onto big, crusty kaiser rolls plus fries and coleslaw. Soooooo much better than that stuff in those plastic tubs. Ding-Ding-Ding---Keeper!!!

Reviewed On: May 1, 2011

This is the way I make London broil on the charcoal grill during the summer months. Only difference is that I leave it in the bag (turning every so often) for 2 days. Making sure I have a cool spot on the grill, I sear the meat until there are some char spots on it, then move it over to the cool spot, cover the grill, let it cook to the desired doneness (medium rare for us) and then slice it into wafer thin slices against the grain of the meat, and ooooo-la-la! Leftovers make incredible salads and sandwiches. Well, you already know that!Thanks for sharing your recipe and technique. Al

Reviewed On: Aug. 3, 2009

Laura, this is really good! Al

Reviewed On: May 9, 2009