Balsamic Glazed London Broil

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Glaze is good, but my meat was RAW inside! Was under 3 lbs, too.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made the glaze for the first time and its soooo good! The whole Family loved the taste. I always bake my London Broil with seasoning and soy sauce and wanted a different taste and I got , excellent!! I will use this often to switch things up,Thanks Paula always love your recipes! Keep up all your great dishes!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My sister always wants me to make my London broil with this glaze. I'm going to put some on the grill tonight.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I took the advice of the other reviewers and marinated the London broil for a few hours. I also doubled the glaze recipe. I cooked the London Broil exactly as stated in the recipe. It came out PERFECT! I have never been a fan of this cut of meat. This recipe has changed my mind. My husband and children loved it, too! Thanks, Paula, for the great recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was always afraid of cooking London Broil due to the fear of not being tender enough. I have to say this was a good recipe. I watched it on the Food network and jotted down notes. Paul said to cook 7 min on each side and that was perfect for us. I missed the part of seasoning with salt & pepper first and so the meat was a little bland. Also I thought the glaze was not enough to cover the meat. I am planning to make it again tonight and will double the glaze recipe. I used the leftover meat on top of a Mesclin Salad drizzled with Balsamic vinaigrette, and maybe some crumbled feta or gorgonzola cheese. I typically do not like leftover meat but this was fantastic. The kids enjoyed too. Good receipe but needs a few alterations for more flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Meat was tough no flavor whatsoever

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Did not like this cut of meat AT ALL. U could not even taste the glaze.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I got a bottle of aged balsamic vinegar today so I could make this, I used a flat iron steak and It was tender and tasty however I did not really taste much of the glaze on the finished product. may next time just make my steak and then use the glaze on the cooked steak? One big Problem I wish Paula and Jamie told how on earth you are supposed to get the broiler pan clean again with all that broiled on glaze! Normally I use my griddler when I make flat iron steak, I'm so glad I did not mess it up for this recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was the first time ever my London Broil was perfect. I only had to add a minute to the time, I prefer it not so rare. My 5 year old son said it was delicious and could I make it again tomorrow night!!! Thanks Paula and son :-

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I agree with marinating the steak before grilling or oven roasting. To improve or intensify flavor use a meat tenderizing tool and pierce meat all over, combine dry ingredients increasing salt to 1TBS, pepper to 1/2 TBS, brown sugar to 2TBS. Rub this into the meat as you would a dry rub on pork. Place in a large zip lock bag add the crushed garlic, 1/2 cup balsamic vinegar and bay leaf. Marinate for at least 4 hours or up to 8. Place on an oiled hot grill. Grill on high heat to sear and create grill marks, approx. 4 mins each side. Reduce flame, and continue to cook over indirect/low heat until internal temperature reaches 155. In the meantime make the glaze according to original recipe adding 1/2 tsp onion powder. During the last 10 minutes of cooking baste the steak with the glaze several times coating it well. Desired result would be a slight caramelization. Tent with foil and allow to rest to redistribute juices. Slice against the grain or on the bias as Paula suggests for added tenderness. Fresh green beans with mushrooms and augratin potatoes are favorite accompaniments.