Rating: 4.2 stars
15 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Spring 2004

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Recipe Summary test

total:
50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce.

Tips

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 Facts

221 calories; protein 24.7g; carbohydrates 8.6g; dietary fiber 0.1g; sugars 6.9g; fat 8.3g; saturated fat 3.3g; cholesterol 73.7mg; vitamin a iu 99.8IU; vitamin c 0.7mg; folate 16.7mcg; calcium 32.8mg; iron 1.9mg; magnesium 29.1mg; potassium 477.9mg; sodium 257.6mg; thiamin 0.1mg; added sugar 4g.
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Reviews (11)

15 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/25/2017
Our entire family loves this one--even our picky eater. The sauce is great! This is easy to make and is now a go-to meal for us. Read More
Rating: 5 stars
07/10/2016
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 Read More
Rating: 4 stars
10/29/2011
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! Read More
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Rating: 5 stars
07/13/2015
Easy impressive delicious. Cons: None Read More
Rating: 1 stars
01/25/2012
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. Read More
Rating: 5 stars
10/30/2011
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! Read More
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Rating: 5 stars
10/30/2011
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. Read More
Rating: 5 stars
10/30/2011
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!). Read More
Rating: 5 stars
10/30/2011
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. Read More