london broil with raspberry-balsamic sauce

★★★★★ 1 Review
frenchtutor avatar
By Susan Feliciano
from Oak Ridge, TN

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

★★★★★ 1 Review
serves 6
prep time 10 Min
cook time 25 Min

Ingredients For london broil with raspberry-balsamic sauce

  • 1/2 c
    dry red wine, divided
  • 1 c
    balsamic vinegar, divided
  • 2 clove
    garlic, minced, divided
  • 2 md
    shallots, minced, divided
  • 4 Tbsp
    olive oil, divided
  • 2 lb
    london broil steak
  • 1 1/2 c
    raspberry preserves
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How To Make london broil with raspberry-balsamic sauce

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Thinly slice steak across the grain. Place slices on a warmed serving platter, drizzle with sauce, and serve.

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