-Ingredients

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
3 tablespoons finely chopped shallots
1 teaspoon extra-virgin olive oil
2 teaspoons butter

-Cooking Directions

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.
Yield: 6 servings

3. Still Hungry?
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.

Notes:
Tips

London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade.

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.

Make Ahead Tip