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London Broil with Cherry-Balsamic Sauce
EatingWell Test Kitchen
“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.”
⅓ cup dry red wine
¼ cup balsamic vinegar
2 tablespoons cherry preserves
2 cloves garlic, minced
½ teaspoon salt
Freshly ground pepper, to taste
3 tablespoons finely chopped shallot
1 teaspoon extra-virgin olive oil
2 teaspoons butter
1½ pounds London broil, trimmed (see Ingredient note)
1Whisk 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.
2Remove 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.
3While 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 ½ cup. Remove from the heat; add butter and whisk until melted.
4Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce.
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.