London Broil with Herb Butter

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Very Tasty Good with a nice glass of Pinot Nior

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I changed a couple things to my family's taste, skipped the herb butter, and it turned out well. I substituted steak sauce for Worcestershire sauce, and I don't use Kosher salt. I also added 3/4 teaspoon of Montreal season. To keep my smoke alarms from going off, I reduced the heat to Medium High heat for the same amount of time and then put it in the oven at 350 for 20 minutes. If you are afraid of the smoke, you can always try this as an alternative.

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As many have said, when all is said and done, the meat you end up with is not bad, maybe a little salty, but it is NOT worth the smoke that is created in this dish! I almost couldn't see the kitchen door, and I followed direction exactly. If you are cooking outside, give it a try, it is an interesting way to have London Broil, but I will never make this indoors again.

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I followed the cooking portion of this recipe to a "t" - except I skipped the herb butter at the end and went with a bleu cheese. I knew it wasn't going to be a good night when my kitchen filled with smoke from the pan. It was completely unpalatable. The salt in the pan saved the beef from charring on one side, but when it was time to turn the beef, the salt crust came with it and the meet charred on the other side without the salt. The end result was a piece of meat with one burnt side and one too-salty-to-eat side. Not to mention it ruined my expensive All Clad pan. Not sure what I did, but I do know I won't be making this again. If you're going to try it, perhaps use a coarse salt, about a medium high heat, and skip the weight.

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Fantastic! Made this for the fiancee last night and it couldn't have gone better. Followed the recipe exactly and had beautiful results. I marinaded the meat for a full day and the flavor was phenomenal with the sear. Herbed butter was a great addition to the steak and veggies. Also, this is the first time I've ever used tarragon- so thank you for the introduction. This meal was so easy and sooo good, I will absolutely be making this again.

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This recipe was divine! I have never, ever made a decent steak in my life before using this recipe. I marinated overnight and the steaks came out succulent and flavorful. I did not make the herbed butter but even without it my dinner guests made comparisons to Peter Luger's.

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This was very good. I only marinated my steak for about 4 hours and it came out quite tender. The marinade however, was not very flavorful, but maybe it would have added more flavor if I marinaded longer. This was a really good even after marinading for just 4 hours.

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I give it four stars only because I followed this recipe exactly and wound up with two things: a smoke filled kitchen and a wonderful steak. While my cooking abilities are not beginner, they do not yet include the perfect cut of red meat but this does bring me one step closer. A wonderful recipe that was paired with a green salad and crusty bread for a chilly November evening.

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FANTASTIC! Easy & incredibly tasty! Paired with the roasted red potatoes recipe... delicious!

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Like another, I did not add the salt to the pan. I also cut up the meat into smaller pieces and it came out great! Perfect with a baked potato (I used the butter for both the meat and potatoes and vegeatables. Delicious!!!