Balsamic Glazed London Broil

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The glaze was perfect as was the cooking time! We like beef medium rare and that's exactly what we got!! I was afraid the resting time would over cook the meat, however it allowed the meat's juices to flow & become more moist. Can't wait to try grilling it!

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I have no clue what the other reviewers did that they got poor results. Good balsamic makes a difference and SIMMER the sauce. SInce the glaze was essentially a balsamic vinigrette minus the oil, I salt & peppered the meat and then poked holes with a fork throughout then poured balsamic vinigrette over it for about a half hour prior to putting it on the GRILL. Coated both sides prior to grilling with the glaze. It was perfect and so easy. I would always grill versus broiling if I have the choice.

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The glaze did not provide any flavor. It just tasted like London Broil with nothing on it. Not impressed at all

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This steak wasn't too bad. I've had problems in the past with balsamic vinegar getting too tough, so I may not have cooked the glaze long enough. Any of the glaze that was on the pan burned pretty quickly on the pan and created a great deal of smoke-- we set the alarms off! The end result wasn't as delicious as I thought it would be, and I didn't taste much of the glaze (again, probably because most of it ran off the meat and burned.

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My meat was no where near done in the time required in this recipe. I had to keep putting it back in the oven to cook some more. The meat didn't have much flavor to it. Not something I will make again.