- Cooking Time:
- Preparation Time:
- 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
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Super Buddies Homemade Doggie Treats
Recipes in Rotation with Douglas E. Welch
Favourites from Ana's Romanian KitchenSee More
Steak with red onion relish
Merry Christmas CookiesSee More