LONDON BROIL WITH CHERRY-BALSAMIC SAUCE
London 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.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
CHERRY BALSAMIC PORK LOIN
After having a wonderful cherry Brie topping from a local market, I just knew I had to create one for pork. If you're really crazy about cherries, add even more to the slow cooker. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings (1-1/3 cups sauce).
Number Of Ingredients 8
Steps:
- Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides., Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low until tender (a thermometer inserted in pork should read at least 145°), 3-4 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.
Nutrition Facts : Calories 359 calories, Fat 10g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 128mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 0 fiber), Protein 33g protein.
CHERRY BALSAMIC SAUCE
Make and share this Cherry Balsamic Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix vinegar and olive oil; reduce mixture to ½ cup.
- Add chopped cherries, mustard, sugar, herbs, salt, and pepper; simmer 10 minutes. Reserve half of sauce for marinade.
- Add halved cherries to remaining sauce; return mixture to a boil and simmer about 1 minute.
- Serve with grilled meat, poultry, or fish. Makes 4 servings sauce (and about 1/3 cup marinade).
FILET MIGNON WITH CHERRY-BALSAMIC REDUCTION
While visiting Los Angeles, I found this recipe on a card that you can pick up at the local grocers. This particular combination of meat and fruit had me intrigued so I brought it back for use at some later point. Filet mignon is pricey so this is certainly a special occasion food. Planning to serve it with roasted potatoes and maybe some nice asparagus.
Provided by justcallmetoni
Categories Cherries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a small heavy metal or ceramic saucepan. Add shallots and cook until they are soft and wilted, not browned (about 3 minutes). Add garlic and stir for 30 seconds. Add the wine, preserves, vinegar and cherries. Increase the heat to bring the sauce to a light boil, stirring occasionally. Let the sauce reduce to half the original amount (about 10-12 minutes). It should get thick and syrupy.
- When the sauce is almost done, preheat broiler. Pat steaks dry and sprinkle salt and pepper on both sides of the steaks. Broil to the desired level of doneness.
- For rare steaks: cook 2 1/2 minutes per side; for medium rare, cook 3 minutes per side; for medium, cook 3 1/2 minutes per side; for medium well, 4 minutes per side.
- To serve, serve steaks on a serving platter and sauce on the side. Or you can spoon sauce over each steak served on individual plates.
Nutrition Facts : Calories 484.4, Fat 33.3, SaturatedFat 13, Cholesterol 99.2, Sodium 147.6, Carbohydrate 15.3, Fiber 0.9, Sugar 9.6, Protein 26.5
BALSAMIC CHERRY REDUCTION SAUCE
Number Of Ingredients 7
Steps:
- Heat the butter in a small saucepan over medium-high heat. Add the shallots and sauté for a few minutes until translucent. Add garlic and sauté for another minute.
- Add the cherries and balsamic vinegar and simmer for about 10-15 minutes or until reduced.
- (Optional) Mix the cornstarch and water in a small bowl. Whisk the cornstarch mixture into the sauce to thicken. You may add more cornstarch until it reaches your desired consistency.
- Serve over your favorite cut of steak, pork, chicken or duck
PORK CHOPS IN BALSAMIC CHERRY SAUCE
Categories Fruit Sauté Kid-Friendly Quick & Easy Wheat/Gluten-Free Vinegar Cherry Pork Chop Bon Appétit Small Plates
Yield Serves 2; can be doubled
Number Of Ingredients 6
Steps:
- Place pork and vinaigrette in pie dish; turn to coat. Let stand 10 minutes.
- Melt butter in heavy medium skillet over medium heat. Using tongs, lift pork from marinade; shake off excess. Transfer pork to skillet, reserving marinade in dish. Sprinkle pork with pepper. Sauté until brown, about 3 minutes per side. Transfer pork to plate. Add shallot to skillet; stir until softened, about 1 minute. Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits. Return pork to skillet. Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side. Season with salt and pepper. Transfer pork to plates; top with sauce.
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