London Broil With Cherry Balsamic Sauce Recipes

LONDON BROIL WITH CHERRY-BALSAMIC SAUCE

Steps:

• 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 (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.

LONDON BROIL WITH RASPBERRY-BALSAMIC SAUCE

Steps:

• 1. In a small bowl, combine 1/4 cup of the wine, 1/2 cup of the vinegar, half the minced garlic, half the minced shallots and 2 tablespoons of the oil. Pour into a large resealable plastic bag. Add steak, seal bag, and turn to coat. Refrigerate at least 8 hours, turning occasionally.
• 2. Heat a large grill pan over medium-high heat. Remove steak from marinade, discard marinade. Pat steak dry with paper towels. Brush steak with 1 tbsp oil, and season with salt and pepper to taste. Place steak in grill pan. Cook 8 minutes per side. Reduce heat to medium-low; cook 4-5 minutes more or until an instant-read thermometer registers 125°F. Transfer to a cutting board and let stand 10 minutes.
• 3. Meanwhile, for the sauce, in a small saucepan heat remaining 1 tbsp oil over medium-high heat. Add remaining minced shallots; sauté until soft. Add remaining garlic, cook 1 minute. Reduce heat to medium; add remaining 1/4 cup wine, remaining 1/2 cup vinegar, and raspberry preserves. Cook, stirring, 5 minutes or just until thickened. Season with salt and pepper to taste.
• 4. Thinly slice steak across the grain. Place slices on a warmed serving platter, drizzle with sauce, and serve.

BALSAMIC MARINATED LONDON BROIL

Steps:

• Place London broil in a non-metallic pan.
• Rub olive oil on London broil.
• Add meat tenderizer to both side of meat.
• Pierce meat with fork to work the tenderizer in to the meat on both sides.
• Combine the rest of ingredients in a small bowl.
• Microwave 2 minutes to melt sugar.
• Stir to blend.
• Pour over London broil.
• Cover& refrigerate.
• Marinate over night or up to 2 days turning often.
• Place London broil on heated grill.
• cook till desired doneness.
• If desired warm left over marinate and baste while grilling.

LONDON BROIL WITH CHERRY SALSA

Steps:

• Make the London broil: Combine the olive oil, vinegar, garlic, jalapeño, lime juice, cilantro stems, salt and pepper. Place the mixture in a large resealable plastic bag, add the steak, and seal. Refrigerate for 24 hours if time allows.
• Remove the meat from the marinade. Discard the marinade. Dry the meat and bring to room temperature.
• Meanwhile, make the cherry salsa by combining all ingredients. Season to taste. Set aside.
• Heat a large heavy-bottomed skillet over high heat. Season the steak with salt and sear for about 7 minutes on each side, until the internal temperature reads 130 degrees F. Transfer to a cutting board, tent with foil, and let rest about 10 minutes.
• Thinly slice against the grain, and serve with cherry salsa.

CHERRY BALSAMIC SAUCE

Steps:

• Mix vinegar and olive oil; reduce mixture to ½ cup.
• Add chopped cherries, mustard, sugar, herbs, salt, and pepper; simmer 10 minutes. Reserve half of sauce for marinade.
• Add halved cherries to remaining sauce; return mixture to a boil and simmer about 1 minute.
• Serve with grilled meat, poultry, or fish. Makes 4 servings sauce (and about 1/3 cup marinade).