London Broil with Cherry-Balsamic Sauce

  • Active Time 10m
  • Total Time 50m

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.

ingredients

  • 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
  • 3 tablespoons finely chopped shallot
  • 1 teaspoon extra-virgin olive oil
  • 1 1/2 pounds London broil, trimmed (see Ingredient note)
  • 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.

directions

Whisk the wine, vinegar, cherry preserves, garlic, salt and pepper in a small bowl. Place the 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 the 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 10-12 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 5-7 minutes, or until it is reduced to about 1/2 cup. Remove from the heat; add the 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 Publisher. All rights reserved.

RecID 9417

nutrition information per serving

216 calories; 8g total fat; 3g total saturated fat; 41mg cholesterol; 260mg sodium; 7g carbohydrates; 0g fiber; 25g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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