Recipes

[Snicks1]

Balsamic Glazed London Broil

Total Time:
35 min
Prep:
10 min
Inactive:
5 min
Cook:
20 min

Yield:6 servings
Level:Easy
CATEGORIES
Beef Dinner Broiling
Ingredients
1 (3-pound) London broil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup balsamic vinegar
1 tablespoon packed brown sugar
1 garlic clove, smashed and peeled
1 bay leaf
Directions
Preheat the broiler and line a rimmed baking sheet with foil.

Season the meat with the salt and pepper. In a large skillet over low heat, combine the vinegar, brown sugar, garlic, and bay leaf. Simmer until the liquid has reduced by half and is a syrupy consistency, about 5 minutes. Discard the garlic and bay leaf.

Put the meat on the baking sheet and slather it with the glaze. Broil the meat 4 inches from the heat until it reaches the desired level of doneness, about 4 to 5 minutes per side. Remove from the broiler to a cutting board and let rest for 5 minutes. Thinly slice the meat against the grain and transfer it to a serving platter.

Cook's Note: When using the broiler, crack the oven door open so the meat does not burn.

I cut the recipe in half as their was only DH & myself. This is very good. This recipe I found online while googling, it came from Paula Deen. While I am not her biggest fan, it sounded good and was.

With it I served Pan Roasted Broccoli and baked potatoes.

[DiAnne]

This sounds really good. I will have to give it a try. I haven't had London Broil in a long time. Thanks for posting.

[AnneMary]

Me too! This sounds simple and I ccan't wait to try it. Thanks for posting it! AM

[chips]

This reminds me of the Balsamic crock pot roast recipe, which I have not tried. What cut is London Broil? I have heard of it, but I don't think I have ever purchased one. This may be on my menu....Thanks for sharing it.

[queendiva]

I will def. try this glaze on boneless chicken breasts.

[Snicks1]

On 3/2/2014 chips said:

This reminds me of the Balsamic crock pot roast recipe, which I have not tried. What cut is London Broil? I have heard of it, but I don't think I have ever purchased one. This may be on my menu....Thanks for sharing it.

Although American butchers may label a cut of meat "London broil", the term does not refer to a specific cut of meat but to a method of preparation and cookery. The cut of meat traditionally used is flank steak, but butchers may label top round steak or roast as London broil.

[Snicks1]

On 3/2/2014 queendiva said:

I will def. try this glaze on boneless chicken breasts.

That would be fabulous too, I just bet.

[house cat]

oooooh! I'm grilling breasts with the bone in today. I might just try this glaze on them!