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London Broil with Herb Butter Recipe

London Broil with Herb Butter

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

Showing 21-30 of 34

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  • on July 09, 2010

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    I marinated this overnight and it was very tasty! However, I didn't care for the herb butter on the meat. I put it on my baked potato & it was fantastic!!! I know how I'll be eating baked potatos in the future!!

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  • on June 13, 2010

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    I made this for my family but grilled the london broil about 7 mins. on each side and sliced across the grain, then added herb butter to each slice. It was great and easy. I also made the herb butter in a mini food processor which was super easy too.

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  • on May 20, 2010

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    This recipe is AWESOME! It is very easy to make and has come out perfect every time. Marinading it over night really brings out the flavor but still tastes pretty good if you only have the four hours to spare.

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  • on May 09, 2010

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    This is a good recipe that was easy to make. The one edit I will make next time when cooking this, is that I will not sprinkle the skillet with 1 tablespoon salt. This made the whole entree taste like a big salt stick. There is enough salt in the marinade and herb butter anyway.

    I marinated the meat overnight and I cooked both sides for 7 minutes for medium-well. Served with smashed red potatoes and fresh steamed broccoli. Hubby and I both loved the London Broil, just wished it tasted a lot less salty. The parts of the marinade that we could taste were divine.

    Bon appetit!

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  • on April 03, 2010

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    Absolutly delicious. Have made this twice to great raves!

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  • on February 17, 2010

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    I made as directed except I also added about 1/2 cup of burgandy wine to the marinade as well. It was certainly easy enough to make but was not the most flavorful marinade ever.

    The herb butter was good and we actually ended up putting some of it on some fried potatoes that I made to go with the steak.

    I have plenty of marinades that are at least as good, so probably wouldn't make this one again unless I use it as a base for more intense flavors like chili or ginger...

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  • on January 03, 2010

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    I goofed and used salted butter instead of unsalted butter, so I just omitted the salt. Despite that , itSTILL turned out excellent!!!

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  • on October 23, 2009

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    I followed this recipe exactly as printed in Feb/Mar issue of Food Network Magazine. My husband still raves about this dinner (the onion rings were the best I ever made - you should link to those too. Since then, I have bought every issue off the newsstand and now I'm a subscriber. I love the magazine, keep up the good work. More here on my experience with this recipe http://foodiejourney.blogspot.com/2009/02/steakhouse-supper.html

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  • on July 22, 2009

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    I got the recipe from the Food Network Magazine. I made the London Broil With Herb Butter and did not change a thing. I also made the onion rings, and the cream spinich that was listed with it.

    It is hard to get my kids to try new things, I love fresh spinch by itself or with-in a salad, but I made it and we all loved it.

    As for the onion rings, I cheated a little bit. I used our favorite seafood batter for the onion rings and I used a little buttermilk with my regular milk and they came out great.

    My oldest who is 16, said "WOW Mom, looks just like it does it the magazine!" So now my children and husband ask me to make this, I do play hard to get, I tell them OMG that is so much hard work, but between us, it is easy as pie!!!!!

    *This is one of our weekly dinners now*

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  • on May 17, 2009

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    What a fabulous dish. I would not change a thing - as a matter of fact the only thing we did a little "different" was that as we sliced it against the grain, we sliced it on an angle as one would slice a brisket. Excellent!

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