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London Broil with Cherry-Balsamic Sauce

Spring 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (27 votes)

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.



READER'S COMMENT:
"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...
London Broil with Cherry-Balsamic Sauce

9 Reviews for London Broil with Cherry-Balsamic Sauce

05/10/2010

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!

Comments
12/26/2009
Anonymous

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.

Comments
11/09/2009

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.

Comments
10/17/2009
Anonymous

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!).

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