London Broil Marinade with Balsamic Glaze

Prep Time: 10

Cook Time: 30

Marinate: 6

Total Time: 6 40

Servings:

Author: Giangi Townsend

London Broil Marinade with Balsamic Glaze is one of those recipes that proves simple ingredients can create remarkable flavor.

Ingredients

2 pound London broil

Marinade Ingredients

2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
salt & pepper

Balsamic Glaze Ingredients

1 cup balsamic vinegar
3 tablespoons honey
1 cup dried cranberrries
2 tablespoons Michigan tart cherries
2 tablespoons unsalted butter

US - Metric

Instructions

Marinating the London Broil

In a large glass cooking pan, mix the 2 tablespoons of balsamic vinegar, 2 tablespoons of honey, and olive oil.
With a fork, poke the London broil. Season generously with salt and pepper, then add to the glass pan. Turn to ensure the meat is well covered with the mixture. Cover and refrigerate for a few hours, occasionally turning the meat.

Can be marinated for a minimum of 4 hours up to overnight.

For The Glaze

In a small heavy-bottomed saucepan, add 1 cup of balsamic vinegar, 3 tablespoons of honey, cranberries, and tart cherries. Cook over medium-high heat until reduced by half. When the right consistency is reached, not too thick nor too thin, 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. Save the marinade and baste the meat with it. Bake in the oven for 20 minutes.
Preheat the oven to broil, then broil for about 3 to 5 minutes per side. You can baste it again if you wish.
Remove from oven, cover, and set aside for a couple of minutes. Re-warm the balsamic-vinegar sauce. Slice the meat and serve it with the sauce.

Equipment

Notes

Poke the meat well to allow the marinade to penetrate the meat and tenderize it.
Do not marinade longer than 12 hours.
Once cooked, the dried cherries and cranberries will rehydrate and swell, absorbing most of the sauce. I do love their tartness and bite, so I use a cup in this recipe. If you like more juice and less fruit, reduce the amount from 1 cup to 1/2 cup of dried cherries.
Line the bottom of your broil pan with foil. You will thank me later.
If you find the glaze too tart, add a tablespoon of brown sugar during cooking.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.