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London Broil with Cherry-Balsamic Sauce

Spring 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (31 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

12 Reviews for London Broil with Cherry-Balsamic Sauce

01/05/2016
Anonymous
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!

easy, tasty
Comments
07/10/2015
Anonymous

Easy, impressive, delicious.

Comments
07/10/2015
Anonymous

Easy, impressive, delicious.

Comments
01/21/2013
Anonymous
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.

Easy to prepare.
Comments (1)

4 comments

Anonymous wrote 1 year 37 weeks ago

The only way to cook a London

The only way to cook a London Broil is medium rare.

01/25/2012
Anonymous
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.

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