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.
London Broil with Cherry-Balsamic Sauce
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.
9 Reviews for London Broil with Cherry-Balsamic Sauce
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.
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!
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"!
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!
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