Dry Rubbed London Broil

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I've never seen such vastly different reviews of dish in my life. They go from one end to 180* in in the opposite direction. I saved the recipe and was about to give it a try.
I have to believe that there are some who didn't follow the recipe or just eyeballed the measurements.

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this is a perfect recipe if you didnt marinade tha meat. My 1.5 year old daughter loved it. I did cook it a little longer(8-9min on the first side with a criss cross rotation, then flip it and cooked it for the 5 minutes on the other side. If my daughter wasnt eating, I would have spiced it up a little more, but i did rub a ***** load on the london broil, i would use a little more spicier herbs, maybe some cajun spice. but it was good.

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It wasn't horrible, just very very bland

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The absolute worst! Would give it zero stars if I could. Off to order pizza.

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I loved this dry rub and I felt it gave my London Broil a great flavor. I have made this several times since and still enjoy it.

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We loved this recipe. Lots of flavor and perfect for the london broil. Thanks Dave !!

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Terrible

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The rub was amazing, but the cooking time was way off! After cooking it, I had to put it in the oven for another 10 minutes because it was still raw!!!! Be careful!

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I wish I could give this recipe 3.5 stars instead of 3 or rounding up to 4. The cooking method is fabulous, and using a dry rub on this cut of meat rather than a marinade definitely boosts the flavor while requiring less prep time. This can also be cooked using the broiler, but I would cut the cooking time for each side by about a minute each. For my taste preferences however, I found that the chili powder overpowered the nuances of the other spices. Next time I would adjust the measurements to balance the profiles more. Maybe add more garlic powder & paprika? ...Its a good starter rub recipe that you can then adjust to your own preferences.

Cutting the meat on the diagonal bias is a must!

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This is perfect, I cook and experiment with a lot of inexpensive meats,round (top/bottom/round , flank,brisket and chuck roasts with great success.The prep time is minutes, I grilled this on high heat three minutes turned the meat, cook 2 minutes, on each side, tented the meat for 10 minutes, sliced and served.
Perfect!