Ingredients Jump to Instructions ↓

  1. 1/3 cup(s) dry red wine 1/4 cup(s) balsamic vinegar 2 tablespoon(s) cherry preserves 2 clove(s) garlic , minced 1/2 teaspoon(s) salt Freshly ground pepper , to taste 1 1/2 pound(s) London broil , trimmed (see Ingredient note) 3 tablespoon(s) finely chopped shallot 1 teaspoon(s) extra-virgin olive oil 2 teaspoon(s) butter

Instructions Jump to Ingredients ↑

  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. 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.


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