Balsamic Glazed London Broil

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There is no better way to make London Broil. This is the best recipe I have made. Thanks Paula

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Unfortunately this dish had no taste whatsoever. And the meat came out extremely dry. Maybe I should have made more sauce, but I followed the recipe as called for. I usually like Paula's dishes, so I'm extremely dissappointed.

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Excellent. Served sliced over a garlic mash potato. Made extra glaze and drizzled over meat and potatoes. Definitely just want to drizzle glaze (not spoon otherwise the flavor would overwhelm meat and potatoes. I did add extra garlic (my family loves garlic and cook for 7 minutes instead of 5 per side. There was a little problem with smoke but I planned for that with the hood thanks to other reviews. Now a family favorite.

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Very tasty! Served it with artisan tortillas, shredded cabbage & chili paste since I'm really not a beef person. But huuby & daughter loved it in medium well with sweet potato wedges:-

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Thank you Paula....your recipe was an excellent way to prepare a nice, tender london broil. I even substituted the splenda version of brown suger and glaze tasted fantastic. Everyone in the house were amazed at how delicious this was....

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This recipe is really good. I had no problem with the glaze thickening. The only problem is the smoke from the broiler. My daughter went out and bought 2 more London Broil for a repeat performance.

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I just took this off the grill literally 15 minutes ago. It smelled delicious and my 13 year old daughter loved it! Before the meat was done, she was eating the glaze off the skillet! Amazing dish, thanks Paula!

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the glaze is great but it gets lost on the beef. Maybe use it as a marinade, but definately not a glaze.

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I've made this recipe plenty of times now. It's almost fail proof and taste great! Only change I make is cooking the meat 7 to 8 minutes per side. Otherwise it's too red!

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I thought the glaze on this was awesome, but I could only really taste it on the parts of meat with fatty edges. I loved the taste though, so I'm thinking that next time I'll marinate the meat in the glaze after it cools down and then use a second batch of glaze to cook. I did follow the suggestion of another reviewer and cook for 7 minutes on each side with the oven door slightly ajar. This gave me a perfect medium rare.

I think this glaze would be awesome on a ribeye where there is a little more fat to carmelize with the glaze. It might be good also to just have some of the warmed glaze to drizzle over the top of the finished sliced meat.