London Broil with Cherry-Balsamic Sauce

13 Reviews
From: EatingWell Magazine Spring 2004

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.

Ingredients 6 servings

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  • 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
  • 2 teaspoons butter
  • 1 1/2 pounds London broil, trimmed (see Ingredient note)

Preparation

  • Active

  • Ready In

  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.
  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.
  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.
  4. Slice 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.

Nutrition information

  • Per serving: 221 calories; 8 g fat(3 g sat); 0 g fiber; 9 g carbohydrates; 25 g protein; 17 mcg folate; 74 mg cholesterol; 7 g sugars; 0 g added sugars; 100 IU vitamin A; 1 mg vitamin C; 33 mg calcium; 2 mg iron; 258 mg sodium; 478 mg potassium
  • Nutrition Bonus: Zinc (30% daily value).
  • Carbohydrate Servings: 1/2
  • Exchanges: 3 lean protein, 1/2 fat

Reviews 13

July 10, 2016
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By: EatingWell User
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
July 10, 2016
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By: EatingWell User
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
January 05, 2016
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By: EatingWell User
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
July 10, 2015
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By: EatingWell User
Easy, impressive, delicious. Cons: None
January 21, 2013
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By: EatingWell User
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
January 25, 2012
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By: EatingWell User
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.
April 18, 2011
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By: jdcoffer
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
January 23, 2011
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By: betsymartel
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
December 25, 2010
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By: GoodFun-GlutenFree
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!