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Balsamic Glazed London Broil Recipe

Balsamic Glazed London Broil

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (57)

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Average Rating:

Total Reviews: 57

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  • on May 15, 2011

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    "Scrumptious!!!" That's what my 5 year old said!!!! This was great!!! My glaze did not thicken, but it was even better that it didn't! No burning in the broiler and I had an AWESOME dipping sauce! Once I took the meat out to let it sit I drained the pan of the "glaze" and it did thicken then. I doubled everything but the brown sugar, that I added 4 tbs of. And it had the perfect amount of sweetness with a little bite at the end! My husband and daughter(who is 3 both loved it as well!! She even covered her mashed potatos with the extra "sauce" that was leftover! I will make this again and again!!

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  • on May 12, 2011

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    Loved the marinade, however, it wasn't quite thick enough....

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  • on May 11, 2011

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    I made the marinade ahead of time and when I took it off the burner, it thickened up quickly. Very tasty!

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  • on May 10, 2011

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    London broil should only be used for soles in worn out boots, unless they make Kobe London broil and then maybe??? With that said, this glaze is easy, convenient; usually all the ingredients are in one's pantry and the final product is amazing. I did make a couple of changes. I doubled the recipe and instead of 2 tablespoons of brown sugar I added 4. The vinegar is a real strong flavor which my kids aren't too fond of so by adding extra brown sugar it cut down on the acid and it thickened up beautifully, a complaint many of the other reviewers had. I boiled it for a few minutes and then turned my stove down to low and by the time I was ready to glaze the meat it was thick and wonderful. The glaze isn't supposed to be gravy. It's a glaze. It might sound like too much sugar but without it the vinegar would have been too acidy (my 10 year old walked around with his shirt around his mouth and nose because according to him the smell of it cooking was yucky!! p.s. he had 6 slices THANKS

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  • on May 08, 2011

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    OUTSTANDING!!! My kids loved it. My tip would be an extra 2 minutes under the broiler per side.

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  • on May 03, 2011

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    This recipe was very easy to accomplish. My smoke alarm went off but it wasn't the meat burning, it was the sauce in the pan. Maybe I didn't let it thicken enough, but the meat was very tasty with just a hint of sweet at first and then savory. London broil is just difficult to get tender, but I keep trying. It was a little rare for me, but after I sliced it, I put it back under the broiler for one minute and it was perfect. Just enough to keep it pink but not raw. Very lovely.

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  • on April 18, 2011

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    this marinade it outstanding. can't wait to try it on chicken and other meats. i doubled the marinade also (and no matter how long i cooked it, the sauce didn't thicken. i don't like my meats "rare" at all so i cooked the london broil a bit longer. not my favorite cut of meat but the recipe is still great.

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  • on April 11, 2011

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    We thoroughly enjoyed this recipe. I am going to try this again with steaks on the grill. This is all purpose glaze. Took a bit longer in oven to get the desired doneness we wanted. Good stuff.

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  • on April 01, 2011

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    It was quite tasty, but I may have done something wrong; the vinegar mixture didn't get as thick as I expected. I'm going to try it again, though.

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  • on March 26, 2011

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    so simple and easy- I quadrupled the sauce- had no problems getting it thick- the sauce makes for great chicken marinade too!

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