I find London Broil to be a tough steak to cook. This is one recipe that I have found, that really does work and the cherry balsamic sauce is delis!
(From Cooking Well Magazine)
- 1/3 cup dry red wine
- 1/4 cup balsamic vinegar
- 2 tbsp cherry preserve
- 2 cloves garlic, mince
- 1/2 tsp. salt & freshly ground pepper to taste
- 1 ½ pounds Manchester-Farms Organic Grass-Fed London Broil
- 3 tbsp shallot, finely chopped
- 2 tbsp butter softened
In a small bowl, whisk together wine, balsamic vinegar, cherry preserve, garlic, salt and pepper. 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.
Heat the grill to medium high. Grill London broil for 10 to 12 minutes per side for medium-rare, depending on the thickness.
Transfer the meat to a cutting board and rest for 5 minutes.
While the meat is cooking, bring the marinade to a boil, cook over medium-high heat for 5 – 7 minutes, or until it is reduced to about 1/2 cup.
Remove from 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.