Balsamic Glazed London Broil
Show: Paula's Best Dishes
Episode: Family Tree
Rate This RecipeRead users' reviews (57)
- Recipe categories: Beef,
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Average Rating:
Total Reviews: 57
Showing 41-50 of 57
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By honey42180_7292140
Englishtown, NJ
on September 23, 2010
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It was so tender, we ate it for 2 days. I might increase the about of sauce next time to get a better coat on both side but awesome, definately will make it again.
By donnabillitere_...
Cornville, AZ
on August 11, 2010
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I love Balsamic and this was a great way to use it. I will make this again for sure.
Thanks Paula for another great one
By miscellaneousmo...
Huntington Beac...
on July 26, 2010
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Glaze is good, but my meat was RAW inside! Was under 3 lbs, too.
By lillianc67
Kisiimmee, Fl.
on July 21, 2010
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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!
By myauntiebonbon_...
stafford, VA
on June 12, 2010
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My sister always wants me to make my London broil with this glaze. I'm going to put some on the grill tonight.
By lsullivan_10699427
on June 02, 2010
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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!
By alfinarizza_128...
South Windsor, 45
on May 15, 2010
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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.
By edithrebecahern...
stephenville, 83
on March 14, 2010
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Meat was tough no flavor whatsoever
By 2pink1blue
Erie
on March 11, 2010
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Did not like this cut of meat AT ALL. U could not even taste the glaze.
By eydie.vargas_12...
lacey, 87
on March 03, 2010
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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.