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London Broil with Cherry-Balsamic Sauce

Source: © EatingWell Magazine
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Rating: 3   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  50 Minutes
  6 servings
London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade. Ours does its job and then doubles as a sauce when simmered with some shallots. Use any steak leftovers on top of a salad or in a sandwich with fresh spinach leaves.

Make Ahead Tip: Marinate the meat (Step 1) for up to 8 hours.
1/3 cup  dry red wine
1/4 cup  balsamic vinegar
2 tablespoons  cherry preserves
2 cloves  garlic, minced
1/2 teaspoon  salt
Freshly ground pepper to taste
1 1/2 pounds  London broil, trimmed (see Ingredient note)
3 tablespoons  finely chopped shallot
1 teaspoon  extra-virgin olive oil
2 teaspoons  butter

Ingredient Note:  London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade.

Tip: A ridged grill pan is great for indoor grilling, but you can use the broiler or, if weather permits, cook the steak on an outdoor grill.
London Broil with Cherry-Balsamic Sauce Recipe at
Whisk wine, vinegar, cherry preserves, garlic, salt and pepper in a small bowl. Place meat in a shallow glass dish. Pour the marinade over the meat and turn to coat. Cover and marinate in the refrigerator, turning several times, for at least 20 minutes or up to 8 hours.

Remove the meat from the marinade. Pour the marinade into a small saucepan; add shallot and set aside. Brush a ridged grill pan (see Tip) or heavy skillet with oil; heat over medium-high heat. Add the meat and cook for 10 to 12 minutes per side for medium-rare, depending on thickness, or until it reaches desired doneness. (It may appear that the meat is burning but don't worry, it will form a pleasant crust). Transfer the meat to a cutting board; let rest for 5 minutes.

While the meat is cooking, bring the marinade to a boil; cook over medium-high heat for 5 to 7 minutes, or until it is reduced to about 1/2 cup. Remove from the heat; add butter and whisk until melted.

Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Grill-Pan Recipes: Easy Meats & Mains
Nutrition Facts per Serving
Yield:   6 servings
Calories: 216
Fat. Total: 8g
Protein: 25g
Carbohydrates, Total: 7g
Fat, Saturated: 3g
% Cal. from Fat: 33%
Cholesterol: 41mg
Sodium: 260mg
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: Randall, TN Reviewed: 04/12/2014
Ingredient List
London broil is not a cut of meat; recipe should state the actual cuts that can be used in a London broil recipe.
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