¼ cup balsamic vinegar
2 Tbsp cherry preserve
2 cloves garlic, minced
½ tsp salt
freshly ground pepper to taste
1 ½ lb London broil, trimmed (see ingredient note)
3 Tbsp finely chopped shallot
1 tsp extra virgin olive oil
2 tsp butter
1. 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.
2. 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.
3. 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.
4. Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce.
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.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 216
- Calories from fat 72
- Total Fat 8gm 12%
- Saturated Fat 3gm 15%
- Monounsaturated Fat 3gm
- Sodium 260mg 11%
- Total Carbohydrates 7gm 2%
- Protein 25gm
- Cholesterol 41mg 14%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.