- 1/3 cup dry red wine
- 1/4 cup balsamic vinegar
- 2 tablespoon 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 tablespoon finely chopped shallot
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons butter
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.
- Serving: Per serving
- Calories: 216
- Carbohydrates: 7g
- Fat: 8g
- Protein: 25g
- Dietary Fiber: 0g
- Saturated Fat: 3g
- Monounsaturated Fat: 3g
- Cholesterol: 41mg
- Potassium: 429mg
- Sodium: 260mg
- Exchanges: 1/3 fruit, 3 lean protein, 1/2 fat
- Carbohydrate Servings: