London Broil with Cherry Balsamic Reduction
Ingredients:
- 1 1/2 lbs. London broil
- 1/2 cup beef broth
- 1/3 cup balsamic vinegar
- 1/3 cup cherry jam
- 2 cloves garlic, minced
- 1/2 tsp. each salt and ground black pepper
- 1 large shallot, minced
- 3 tsp. butter
Place London broil in shallow dish. Whisk together beef broth, vinegar, jam, garlic, salt and pepper. Pour over meat, turning to coat meat on all sides. Allow to marinate for 3-5 hours, turning meat midway. Heat grill to medium hot (for indoor grilling use a ridged grill pan). Brush grill with oil and add meat. Grill for 10 to 12 minutes on each side (for a 2” thick piece) for medium rare. When meat is done, transfer to carving board and place a foil tent over it. Allow to rest 10 minutes. While meat is cooking place marinade in a small saucepan and add chopped shallots. Bring to a boil and simmer until reduced by half. Remove from heat and whisk in butter. To serve: slice meat thinly and drizzle sauce over the center of meat. Great over a large green salad tossed with assorted chopped vegetables and balsamic vinaigrette.
Beef tenderloin is greatly desired for being the most tender and popular cut of beef. Sear the steaks over a high temperature for about 1 minute per side, then reduce the heat and continue cooking for 2-5 minutes per side, depending on the thickness. Be sure to use a thermometer to test the temperature. Allow steaks to rest for about 5 minutes before serving.
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