London Broil with Steak Sauce Gravy, Smashed Cauliflower with Cheese, Ham and Red Chard

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This recipe was just OK for me. I keep looking for some fantastic way to make london broil but so far have not found one. This one wasn't what I was looking for. The meat was still really, really, really tough even though it was cooked rare and sliced thinly. The sauce was alright. As someone mentioned before, it really tastes like a jazzed up version of A-1. If you like A-1 you will like this sauce.

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I thought this was good- first time to make mashed cauliflower. I didn't take time to read the reviews like I usually do and there was way too much liquid. I had read the Neely's recipe and didn't catch they only use 1 cup of stock. Next time I will try the 1 cup instead. Sorry Rachel, you need to get your volumes right!

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Have to agree with the last review - disappointing. I'm not a huge fan of Rachael Ray recipes to begin with (we like stronger flavors and Rachael's dishes don't often have that - I'm a fan of Tyler Florence's stronger flavors so perhaps this was my fault for even trying another one, but try it I did. The cauliflower was alright, but three cups broth was definitely way too much, as others have said. The end flavor was good but not great, and definitely not worth making again. And I should have kept to my original thought of marinating the London Broil, it is far too tough a piece to be cooked without marinating. It was just dull, all around. I didn't give it an 'awful' review, because we did eat some of it, but I cannot give it better than poor, and I'm somewhat embarrassed something that bleh came out of my kitchen.

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The cauliflower was very good (not great, but 3 c. of chicken stock/broth was WAY too much. Took almost 20 minutes to boil it off.

The red chard/ham/etc. mix was awful. Followed the recipe exactly. Just not to my taste at all, and because the cauliflower took so long, it was way over cooked when I did try it. I actually took a couple bites of it and dumped the rest in the garbage disposal. Very disappointing.

The meat. London broil really needs to be marinated as it is a tough piece of meat. Strongly recommend a marinade recipe to overcome the toughness.

The steak sauce gravy. Disappointing. Directions were followed exactly, but it still tasted like A-1 Steak Sauce. The shallot, beef broth, etc. weren't noticeable, so what was the point? I could have just added the steak sauce without the hassle.

Based on the other reviews, I expected better than average, very good. I was very disappointed. It's very difficult to get all of this done together at the same time, and do all the different pieces-- really took two of us to do it. And it just wasn't worth the money or the effort.

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After reading the reviews, I drained the cauli after the 10 min of boiling....it was done and i thought it would only get watery if it kept cooking. Drained it, added a little butter and S and P and used my stick blender in the pot. It turned out great. Doesn't need cheese. But it definitely needs to be drained.

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I love this recipe. I could never get a London Broil to come out just right till I saw Rachael make this. I tried it and I have been making it for several years now and it is a no-fail recipe. I also love it because I can put 5 oz of thin sliced rare meat on my husband's plate and he thinks he is eating a pound of beef. Since there are only the two of us, I make it for one dinner, refrigerate it and slice it cold for beef salads the next night. The 3rd night I heat a package of a jus and heat the slices in that for French dip sandwiches (on French rolls. We always get at least 3 meals out of one London Broil. Thanks, Rach. This is a winner. Gail

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i made the london broil & gravy. it was really easy. my london broil was thicker than 1-1/2", so it took a while longer to get med rare. this was so easy, it is now going in my files as a go-to meal. will try the cauliflower mash next time.

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I used one third the chicken broth with the cauliflower and it still was too soupy. Read the reviews always first. I guess I would drain the cauliflower once soft, then add cheese and mash. I found it to be very tastey. We also marinated the london broil in the worcestershire for the day prior to broiling. Careful, 6 minutes would be tops on each side, ours was med. well.

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It's a great recipe. It was really easy and I was able to time all the side dishes well within the "6 minutes per side".

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we didn't try the cauliflower (but will now after reading the reviews. the steak sauce was so yummy. i was even thinking of marinating the steak in the sauce just to try it out. i'm stil mastering the cutting against the grain, etc. while cutting steak put needless to say it was delicious.