London Broil with Cherry-Balsamic Sauce Recipe

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London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade. Ours does its job and then doubles as a sauce when simmered with some shallots. Use any steak leftovers on top of a salad or in a sandwich with fresh spinach leaves.

Prep time:
Cook time:
Servings: 6


Cost per serving $7.10 view details
  • 1/3 cup dry red wine
  • 1/4 cup balsamic vinegar
  • 2 tablespoons cherry preserves
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 1/2 pounds London broil, trimmed (see Ingredient note)
  • 3 tablespoons finely chopped shallot
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoons butter
  • On the Side:
  • Buttermilk-Herb Mashed Potatoes
  • Wilted Spinach with Garlic
  • Watercress Salad
  • or
  • Pineapple Coffee Cake
  • Broiled Mango
  • Other main: Turkey Cutlets with Parsnips, Apples & Shiitakes
  • London Broil with Cherry-Balsamic Sauce


  1. Make Ahead Tip: Marinate the meat (Step 1) for up to 8 hours.
  2. Ingredient note: London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade.
  3. Tip: A ridged grill pan is great for indoor grilling, but you can use the broiler or, if weather permits, cook the steak on an outdoor grill.
  4. Whisk wine, vinegar, cherry preserves, garlic, salt and pepper in a small bowl. Place meat in a shallow glass dish. Pour the marinade over the meat and turn to coat. Cover and marinate in the refrigerator, turning several times, for at least 20 minutes or up to 8 hours.
  5. Remove the meat from the marinade. Pour the marinade into a small saucepan; add shallot and set aside. Brush a ridged grill pan (see Tip) or heavy skillet with oil; heat over medium-high heat. Add the meat and cook for 10 to 12 minutes per side for medium-rare, depending on thickness, or until it reaches desired doneness. (It may appear that the meat is burning but don't worry, it will form a pleasant crust.) Transfer the meat to a cutting board; let rest for 5 minutes.
  6. While the meat is cooking, bring the marinade to a boil; cook over medium-high heat for 5 to 7 minutes, or until it is reduced to about 1/2 cup. Remove from the heat; add butter and whisk until melted.
  7. Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 184g
Recipe makes 6 servings
Calories 321  
Calories from Fat 116 36%
Total Fat 12.88g 16%
Saturated Fat 4.8g 19%
Trans Fat 0.32g  
Cholesterol 121mg 40%
Sodium 295mg 12%
Potassium 602mg 17%
Total Carbs 3.18g 1%
Dietary Fiber 0.0g 0%
Sugars 1.68g 1%
Protein 42.27g 68%
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