London Broil With Cherry Balsamic Sauce Recipes
BALSAMIC-GLAZED LONDON BROIL
London broil is a great, affordable way to serve steak to a crowd, and it's nice and thick, which makes it our favorite cut for grilling or for a sandwich the next day. Or you can slice leftovers, throw them in a pan, and make the world's best steak and eggs for breakfast. We brush the meat with balsamic vinegar, then broil it for a tangy-sweet glaze. You'll be amazed how many compliments you can get from such a simple recipe.
Yield serves 6
Number Of Ingredients 7
Steps:
- Preheat the broiler. Line a rimmed baking sheet with aluminum foil.
- Season the meat with the salt and pepper.
- Combine the vinegar, brown sugar, garlic, and bay leaf in a large skillet. Simmer over a low heat for about 5 minutes, or until the liquid has reduced by half and is a syrupy consistency. Remove and discard the garlic and bay leaf.
- Place the meat on the prepared baking sheet and slather with the glaze. Broil, 4 inches from the heat, turning once, to desired doneness, 12 minutes for medium-rare, up to 14 minutes for medium. Allow the meat to rest for 5 minutes, then slice very thinly, against the grain. Serve hot.
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- 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.
- 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.
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