#4 London Broil with Cherry-Balsamic Sauce

London Broil with Cherry-Balsamic Sauce

I have one more from Eating Well magazine and my first failure (that I'm posting!).  It looked good, it sounded good and it probably would have been good, but I overcooked the steak and undercooked the brussel sprouts.   The weather didn't cooperate for cooking out, so I used George Forman grill and cooked for 14 minutes, probably should have cooked for 11-12 minutes.   Shared a huge bottle of Fetzer Reserve which could have had something to do with the overdone steak and underdone brussel sprouts :)  I marinated for 8 hours, served with Emeril's brussel sprout recipe and had mashies, using the left over marinade as a sauce.  Couldn't get the pretty magazine photo to post this time, so the finished product is at the end.  Happy Cooking!

From EatingWell: Spring 2004, The Essential EatingWell Cookbook (2004)

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London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade. Ours does its job and then doubles as a sauce when simmered with some shallots. Use any steak leftovers on top of a salad or in a sandwich with fresh spinach leaves.

6 servings

Active Time: 10 minutes

Total Time: 50 minutes (including marinating 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 (see Ingredient note)
• 3 tablespoons finely chopped shallot
• 1 teaspoon extra-virgin olive oil
• 2 teaspoons butter

Preparation

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.

Tips & Notes

• Make Ahead Tip: Marinate the meat (Step 1) for up to 8 hours.

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.

Nutrition

Per serving: 216 calories; 8 g fat ( 3 g sat , 3 g mono ); 41 mg cholesterol; 7 g carbohydrates; 4 g added sugars; 25 g protein; 0 g fiber; 260 mg sodium; 429 mg potassium.

Nutrition Bonus: Zinc (33% daily value), Potassium (21% dv).

Exchanges: 1/3 fruit, 3 lean protein, 1/2 fat