Ingredients
- 1 (3-pound) London broil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup balsamic vinegar
- 1 tablespoon packed brown sugar
- 1 garlic clove, smashed and peeled
- 1 bay leaf
Directions
Preheat the broiler and line a rimmed baking sheet with foil.
Season the meat with the salt and pepper. In a large skillet over low heat, combine the vinegar, brown sugar, garlic, and bay leaf. Simmer until the liquid has reduced by half and is a syrupy consistency, about 5 minutes. Discard the garlic and bay leaf.
Put the meat on the baking sheet and slather it with the glaze. Broil the meat 4 inches from the heat until it reaches the desired level of doneness, about 4 to 5 minutes per side. Remove from the broiler to a cutting board and let rest for 5 minutes. Thinly slice the meat against the grain and transfer it to a serving platter.
Cook's Note: When using the broiler, crack the oven door open so the meat does not burn.
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By ssoldan
Timonium, MD
on June 17, 2013
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I've made this 2 times. The 1st time I didn't use good quality Balsamic & still thought it was good, but it definitely wasn't a thick glaze. The 2nd time I used a better quality vinegar & let it sit for a few minutes off the heat. It definitely became thicker & was even better! I'm new to London Broil but will keep this in the cookbook.
By sauermk97
on June 03, 2013
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Out of the box this recipe wasn't all that remarkable. I read most of the prior reviews at people modifying it just a little for added taste. I did not marinate the meat at all prior to cooking it which I probably will do next time. There wasn't that much flavor in the meat with just following Paula's recipe to the letter. You are going to have to experiment with it like other people did to get the desired amount of flavor you are looking for. I might try marinating for several hours as my next step.
By merileeb
Comanche TX
on April 29, 2013
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Excellent Dish. I made the glaze and placed it on the meat as a marinade. Left it on for an hour and then barbecued the meat. It was fabulous! My husband couldn't stop eating it. Thanks Paula and Jamie for the great recipe.
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