London broil with balsamic-honey sauce.
After a week-long of running around and having very simple easy dinners, last night I was in the mood to have something new.
Fall is in the air, and I wanted to capture it in my cooking.
London broil is a very special cut of meat that works magic anyway you prepare it.
Broil it, sear it, barbeque, always delicious.
I decided to marinate it with Balsamic vinegar and honey.
A sweet and sour combination.
Preparing the sauce to go along was fun and it was great to have friends over that helped me with the flavor.
We tasted and played with the sauce until we reached our desired flavor.
A simple polenta and long string beans was a perfect side dish.
Cooking tips and suggestions
If you choose to make the polenta, select the Polenta Valsugana, available in most local grocery stores.
Do not leave the pan unattended even for a second, as it cooks fast.
Do constantly stir so no lumps will form or splatter.
Great dinner to get in the fall mood.
If you enjoy this delicious London Broil with Balsamic-Honey Sauce recipe, look at my other recipes.
London Broil with Balsamic-Honey Sauce
- 1 cup balsamic vinegar 1 cup balsamic vinegar
- 3 tablespoons honey 3 tablespoons honey
- 1/4 cup dried cranberrries 1 cup dried cranberries
- 2 tablespoons Michigan tart cherries 2 tablespoons Michigan tart cherries
- 2 tablespoons unsalted butter 2 tablespoons unsalted butter
- 2 pound London broil 1 -2 pound London broil
- 2 tablespoons olive oil 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar 2 tablespoons Balsamic vinegar
- 2 tablespoons honey 2 tablespoons honey
- salt & pepper salt & pepper
- In a large glass cooking pan mix the 2 tablespoons balsamic vinegar, 2 tablespoons honey and olive oil. With a fork poke the London broil and add it the glass pan. Turn to insure the meat is well covered with the mixture. Cover and place in the refrigerator for a couple of hours, occasionally turning the meat.
- In a small heavy bottom sauce pan add 1 cup balsamic vinegar, 3 tablespoons honey, cranberries and tart cherries. Cook over moderate high heat until reduced by half.
- When the right consistency is reached, not too thick nor too thin, need to coat the back of a spoon without looking too thick, turn off the heat and add the butter. Mix well.
- Preheated oven at 375º. In a broiling pan (the one with a top part that has slits and sits over a shallow bottom pan) place the London broil. Cook in the oven for 20 minutes. Turn the oven to broil and broil on both sides for about 5 minutes in each side.
- Remove from oven, cover and set aside for a couple of minutes. Re-warm the balsamic-vinegar sauce. Slice the meat and serve with the sauce over it.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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