Reviewed: Jul. 30, 2008

We have made this twice now both times with sirloin steak. The rub is incredible and the bleu cheese butter is to die for. The combination is great and adding the chives is a definite. I will make sure to do this with other cuts of meat.

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jul. 22, 2008

the only thing i would say is that flank steak is not the same cut of meat as london broil so if you actually buy london broil this recipe rocks.

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Reviewer:

lovecheese

Cooking Level: Intermediate

Home Town: Olympia Fields, Illinois, USA

Living In: Schererville, Indiana, USA

Reviewed: Jul. 18, 2008

This is just so unbelievable!!! We LOVED it!! I did a 2 lb london broil. 8 minutes on one side, 10 on the other. I'd probably do 8 and 8 next time to have it a little rarer. I eased up on the pepper a bit and would probably use even less - maybe half of what the recipe calls for next time. Too spicy for my 5 year old. Otherwise..........perfect!

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Reviewer:

Dawn in CT

Cooking Level: Intermediate

Living In: Southbury, Connecticut, USA

Reviewed: Jul. 14, 2008

This was so good! The steak was wonderful, I cooked slow on the grill and cut thinly. The butter was the proverbial cherry on top. YUM!

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Reviewer:

Hick Chick

Cooking Level: Expert

Living In: Royal City, Washington, USA

Reviewed: Jul. 14, 2008

This was so simple, and very delicious! Loved the spicey hot tempered by teh butter sauce . . . mmmm.

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Reviewer:

MGALS

Reviewed: Jul. 9, 2008

We loved the rub on the steaks, but I thought the blue cheese butter was too overpowering.

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Reviewer:

readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

Reviewed: Jul. 9, 2008

This was sooo good and easy! I made it for company and everyone was impressed. I did use a little less pepper in the rub since little kids were going to be eating it too, but it was still great with lots of flavor. I used a London Broil and grilled it to medium and it was very tender and juicy! I served it with boiled baby red potatoes with chives and butter and grilled carrots.... It was a complete success, thanks for posting!

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Reviewer:

elliebelly

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Greenville, South Carolina, USA

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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Reviewer:

jojo13

Cooking Level: Intermediate

Home Town: Deposit, New York, USA

Living In: Endicott, New York, USA

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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Reviewer:

Lisa

Cooking Level: Intermediate

Living In: Hackettstown, New Jersey, USA

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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