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. Source: EatingWell Magazine, Spring 2004

EatingWell Test Kitchen
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Ingredients

Directions

  • 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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  • 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.

Tips

Make Ahead Tip: The meat can marinate, covered, in the refrigerator, for up to 8 hours.

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.

Nutrition Facts

221 calories; 8.3 g total fat; 3.3 g saturated fat; 74 mg cholesterol; 258 mg sodium. 478 mg potassium; 8.6 g carbohydrates; 0.1 g fiber; 7 g sugar; 24.7 g protein; 100 IU vitamin a iu; 1 mg vitamin c; 17 mcg folate; 33 mg calcium; 2 mg iron; 29 mg magnesium; 4 g added sugar;

Reviews (15)

Read More Reviews
15 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
12/24/2017
Absolute perfection for a Christmas dinner! We served it with the Garlicky Mashed Potatoes Brussels Sprouts with Chestnuts and Sage Portobello Gravy Healthy Banana Bread and Pumpkin Mousse Pie recipes found here at EatingWell. I am not one for saving menus but this is one for the record books! Thank you for such a fine selection of healthy holiday recipes to choose from. Read More
Rating: 5 stars
10/25/2017
Our entire family loves this one--even our picky eater. The sauce is great! This is easy to make and is now a go-to meal for us. Read More
Rating: 5 stars
07/10/2016
Marinating Time I have found I need to marinate for at least 4 hours. However one time I did it for a day and a half and the meat was mushy so I learned my lesson! Pros: Easy Cons: London Broil can be a tough cut Read More
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Rating: 4 stars
07/10/2016
I've made this at least a dozen times Having made this many times here's what I've learned. Double the marinade recipe. Use a dry wine to balance the cherry preserves. Add fresh cherries to the sauce if you can get them. I like to add rosemary to the sauce. Lightly oil the pan so the meat doesn't stick too much. Bring the marinated meat out of the fridge 10 minutes or so before you cook. Potatoes are a great vehicle for the rest of the yummy sauce! Pros: Simple Delicious and Impressive Cons: Needs a patient cook Read More
Rating: 4 stars
01/05/2016
Good for family or company I have used this recipe since it first came out in Eating Well years ago. It is reliable and tasty. Really good paired with a nice Cabernet Sauvignon which I use in the recipe. I particularly like the cherry preserves but you can substitute for other berries. I have never tried strawberry preserves but strawberries are so good with balsamic vinegar that I might try them next time. I usually serve it with smashed red bliss potatoes with garlic and parsley and green beans or asparagus. Yum! Pros: easy tasty Cons: none Read More
Rating: 5 stars
07/13/2015
Easy impressive delicious. Cons: None Read More
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Rating: 1 stars
01/22/2013
Meat was tough The meat was still tough when cooked medium rare. I marinated the meat for 30 minutes; maybe marinate the full 8 hours or buy a more tender cut of beef. The directions work well for rare but you would need to cook the meat longer at a much lower temperature for anything more. Pros: Easy to prepare. Cons: Meat was tough Read More
Rating: 1 stars
01/25/2012
Terrible recipe This was one of the worst recipes I've ever made. The sauce was tasty but the meat was terrible. My grill pan is ruined and the meat was very dry. It took much much longer to cook than the recipe stated so the whole house reeks because the crust burned so badly. I'm going t make more sauce just so we can use up the meat. Read More
Rating: 5 stars
10/30/2011
Loved this recipe. We didn't have London broil so I substituted with turkey tenderloin (no other changes). My 'not-hungry-tonight' husband had a taste with me at dinner then went back for a full plate. Only problem was that the turkey needed to be cooked to fully-done so was a bit of a mess to clean out of the pan. Will definitely make again (maybe even with beef next time!). Read More
Rating: 5 stars
10/30/2011
Just made this last week and we all agreed this recipe is a keeper. Simple and different. Sauce is delicious. I used a grill pan on my gas stovetop to cook - timed and used a thermometer and the beef came out perfect. You could definately make this for company but if you do so I suggest doubling the sauce. Read More
Rating: 5 stars
10/30/2011
Delicious! I marinated it for the minimum time indicated and it was very juicy and tender. I didn't have cherry preserves so I used some leftover whole cranberry sauce which I think I would do again for the slight tartness of the whole cranberries blended nicely with the sauce and were attractive as well. Also the cooking time indicated was on the rare side so I cooked for 14 minutes per side and used a meat thermometer took it to 145 and then let it rest for 5 minutes. It was tender juicy and beautifully charred on both sides using a ridged grill pan on a gas-top stove. The other commenter is right: make extra sauce: it's so tasty you'll want more than this recipe yields. Easy dinner dish to make my family loved it but also has the sophistication and flavor suitable for entertaining. Read More
Rating: 5 stars
10/30/2011
Absolutely delicious. I started with a 1 LB brisket (it was nicer-looking than the London broil at my butcher counter) and my well-loved cast-iron grill pan. I didn't want to purchase cherry preserves just for this purpose so instead I used blackcurrant preserves. I also didn't have red wine on hand and ended up using dry sake instead. In the future I'd do it again: I think sake does a better job of tenderizing the meat. I let everything marinate for about 2hrs and cooking time was approximately 13min on each side for medium (I was aiming for medium rare but this was purely my fault--I was nervous cooking this thick a slab of meat for the first time). Either way GORGEOUS crust on the meat and it came out tender smoky amazing. Highly recommended! Read More
Rating: 4 stars
10/29/2011
Awesome recipe We don't eat a lot of red meat so when we do we're looking for something unique. This recipe totally hit the spot. Instead of cherry preserves I used this strawberry balsamic jam (made by Stonewall Kitchen) that my husband picked up and of course I thought what the heck am I going to do with this?! It was just perfect in this marinade/sauce. The meat came out flavorful and tender and the sauce turned out beautifully. I served it with steamed broccolini and mashed parsnip potatoes - delish! Read More
Rating: 5 stars
10/29/2011
A restaurant meal at home I made this following the recipie exactly marinating for 8 hours and grilling the steak. It was amazing! It tasted like restaurant meal at home. The steak was tender and had wonderful flavor. The sauce had a sweet/tart combination that was so yummy. I served this with roasted potatos and asparagus. The potatos were a great addition as they were another place to pour the tasty sauce. My non-meat loving children gobbled this up asked for seconds and rated it a "make again"! Pros: Quick Simple Delicious Read More
Rating: 4 stars
10/29/2011
Easy & Tender This was a great way to prepare a London Broil. I used my gas range with a cast iron grill and did about 10 mins each side as I like my beef on the rare side. I served it with the Panko-Crusted Asparagus Spears. Not sure if maybe the side dish affected the flavor but although the meat was good it was slightly on the sweet side for me. I may try it again with cranberries or serving it with a more neutral side-dish. But still a keeper! Pros: easy Read More