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Add a photoLondon 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.
Ingredientes
- 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
- On the Side:
- Buttermilk-Herb Mashed Potatoes
- Wilted Spinach with Garlic
- Watercress Salad
- or
- Pineapple Coffee Cake
- Broiled Mango
- Other main: Turkey Cutlets with Parsnips, Apples & Shiitakes
- London Broil with Cherry-Balsamic Sauce
Direcciones
- 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.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 6 servings | |
| Calories 321 | |
| Calories from Fat 116 | 36% |
| Total Fat 12.88g | 16% |
| Saturated Fat 4.8g | 19% |
| Trans Fat 0.32g | |
| Cholesterol 121mg | 40% |
| Sodium 295mg | 12% |
| Potassium 602mg | 17% |
| Total Carbs 3.18g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.68g | 1% |
| Protein 42.27g | 68% |
