WebMD Recipe from EatingWell.com
Total Time: 50 mins (including marinating time)
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.
- 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
- Step 1
- 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.
- Step 2
- 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.
- Step 3
- 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.
- Step 4
- Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce.
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.
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