More Great Recipes: Main Dish

London Broil with Cherry-Balsamic Sauce


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By kiki
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1/3 cup dry red wine
1/4 cup balsamic vinegar
2 tablespoons cherry preserves
2 cloves garlic, minced
1/2 teaspoon salt
Freshly ground pepper to taste
1 1/2 pounds London broil, trimmed
3 tablespoons finely chopped shallots
1 teaspoon extra-virgin olive oil
2 teaspoons butter


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.


Remove the meat from the marinade.


Pour the marinade into a small saucepan; add shallot and set aside.


Brush a ridged grill pan 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.


Yield: 6 servings


Pairs Well With


Notes

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