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!