2 Reviews of Garlic Broiler Steak

From: Gerry

On Sep 12, 2008

A great steak when wanting one with a zing which the garlic along with the recipe ingredients most certainly do.Used my little kitchen processor to get those ingredients nice and smooth - firming it up in the freezer is one great tip making it easy to work into the slashes. Other then omitting the Accent and being a little short on the garlic made as posted for a great grilled steak! Going to give the mix a go on my next roast. Thank you for sharing both the recipe and that 'chilling the mix in the freezer' tip - worked for me!

From: Lazarus

On Apr 17, 2009

This was my first experiment with broiled steak. I've always used the barbecue - even in January. I mostly stuck to the recipe, but omitted the garlic salt, as I really didn't feel the need for additional sodium. The steak was good, and the broiler worked well, but I'm not sure if I'll make steaks like this again. I definitely prefer the barbecue to the broiler, and don't know if the added flavour justifies 39g of fat. All in all, however, it was a pleasant eating experience. I do love garlic! Thanks for posting.