London Broil With Balsamic Honey Sauce Recipes

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LONDON BROIL WITH BALSAMIC - HONEY SAUCE

Categories     Beef     Bake     Broil     Marinate     Kid-Friendly     Dinner     Fall

Yield 4

Number Of Ingredients 10



LONDON BROIL WITH BALSAMIC - HONEY SAUCE image

Steps:

  • 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, 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.

1 cup balsamic vinegar
3 tablespoons honey (I used orange blossom)
¼ cup dried cranberries
2 tablespoons Michigan Tart Cherries
2 tablespoons butter
1 2-pound London Broil
2 tablespoons Olive oil
2 tablespoons Balsamic vinegar
2 tablespoons honey
Salt and pepper

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



London Broil with Cherry-Balsamic Sauce image

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.

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

GRILLED BALSAMIC LONDON BROIL

Make and share this Grilled Balsamic London Broil recipe from Food.com.

Provided by GinnyP

Categories     Steak

Time 5h8m

Yield 2 serving(s)

Number Of Ingredients 7



Grilled Balsamic London Broil image

Steps:

  • Put all ingredients, except meat, in a container fitted with a lid; cover and shake.
  • Pour the marinade over the top round steak and cover.
  • Marinate in the refrigerator for 4 hours or overnight, turning the meat occasionally.
  • Grill or broil until done as desired.
  • Slice thinly.

1/2 lb top round steak, 1 inch thick
1 tablespoon olive oil
2 tablespoons balsamic vinegar
2 tablespoons gluten-free soy sauce (I use San-J Wheat-Free Tamari Soy Sauce)
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
black pepper, to taste

MARVELOUS MARINATED LONDON BROIL

This steak turns out moist and flavorful. I found this recipe in my local newspaper many years ago.

Provided by Chris from Kansas

Categories     Steak

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8



Marvelous Marinated London Broil image

Steps:

  • Pour the honey into a 2-cup glass measure. Microwave the honey, uncovered, at high, 30 seconds to make it pour easily.
  • Remove the measure from the microwave and add the oil, Worcestershire sauce, soy sauce, lime juice, garlic and onion powder. Whisk to blend well.
  • Place the meat in a gallon-size zipper-top plastic bag. Whisk the marinade once more and pour it over the meat. Seal the bag and turn the bag several times to cover the meat with marinade. Refrigerate 8 to 24 hours, turning the bag at least once, if possible.
  • Turn on a gas grill to medium high.
  • Remove the meat from the marinade and discard the marinade. Grill the meat, covering the grill to the desired doneness, 7 to 10 minutes per side for medium-rare, depending on the thickness. Do not overcook.
  • Remove from the grill and slice across the grain. Serve at once, or let stand until ready to serve. Refrigerate leftovers, covered, up to 3 days.

Nutrition Facts : Calories 273.1, Fat 14.5, SaturatedFat 4.6, Cholesterol 46.5, Sodium 199.5, Carbohydrate 11, Fiber 0.1, Sugar 9.6, Protein 24.3

1/4 cup honey
3 tablespoons vegetable oil
3 tablespoons Worcestershire sauce
1 tablespoon reduced sodium soy sauce
1 lime, juice of
2 teaspoons bottled minced garlic
1 teaspoon onion powder
2 -2 1/2 lbs flank steaks

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  • 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.
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