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

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

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

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

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

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

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 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.

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 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.

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

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.

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

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.

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

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

We were soooo hungry and had a london broil in the fridge, but had forgotten to marinate it. We found this recipe and went with it. We doubled the recipe and added a little cornstarch, as suggested on one of the reviews we read. We were afraid of it burning because our oven won't heat with the door open :-/ and it smelled a little like it might be burning, so we kept checking on it. Because of this, I don't know how long we cooked it on each side. All I know is IT CAME OUT PERFECT! For some reason it was the most tender london broil I've ever had. We did let it come to room temp before cooking it and let it rest after cooking it. This might be one secret to making it tender. We also thought that maybe we were getting the burned smell because we added the cornstarch. Anyway, it didn't effect it negatively. IT WAS AWESOME!

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

Forgot to marinate my meat and wanted to add some flavor quick...so glad I picked this sauce. No issues with thickening the sauce (don't be afraid to turn the burner up, and think cold medicine not gravy. Big hit! Would like to try it in other ways.