London Broil with Raspberry-Balsamic Sauce

Susan Feliciano


This came from Kroger's meat department, the Classic Comforts collection. I wanted to get them all saved as I find it difficult to hang on to little recipe cards.

Nutrition Information:
425 calories, 12 g fat, 4 g saturated fat, 35 mg cholesterol, 55 mg sodium, 56 g carbohydrate, 0 g fiber, 24 g protein

pinch tips: How to Freeze Fish, Meat & Poultry






10 Min


25 Min


1/2 c
dry red wine, divided
1 c
balsamic vinegar, divided
2 clove
garlic, minced, divided
2 medium
shallots, minced, divided
4 Tbsp
olive oil, divided
2 lb
london broil steak
1 1/2 c
raspberry preserves

Directions Step-By-Step

In a small bowl, combine 1/4 cup of the wine, 1/2 cup of the vinegar, half the minced garlic, half the minced shallots and 2 tablespoons of the oil. Pour into a large resealable plastic bag. Add steak, seal bag, and turn to coat. Refrigerate at least 8 hours, turning occasionally.
Heat a large grill pan over medium-high heat. Remove steak from marinade, discard marinade. Pat steak dry with paper towels. Brush steak with 1 tbsp oil, and season with salt and pepper to taste. Place steak in grill pan. Cook 8 minutes per side. Reduce heat to medium-low; cook 4-5 minutes more or until an instant-read thermometer registers 125°F. Transfer to a cutting board and let stand 10 minutes.
Meanwhile, for the sauce, in a small saucepan heat remaining 1 tbsp oil over medium-high heat. Add remaining minced shallots; sauté until soft. Add remaining garlic, cook 1 minute. Reduce heat to medium; add remaining 1/4 cup wine, remaining 1/2 cup vinegar, and raspberry preserves. Cook, stirring, 5 minutes or just until thickened. Season with salt and pepper to taste.
Thinly slice steak across the grain. Place slices on a warmed serving platter, drizzle with sauce, and serve.

About this Recipe

Course/Dish: Beef