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Balsamic Glazed London Broil FREE Recipe

I love steak. Period. Unfortunately, it isn't always budget friendly. I am a hound for sales, and often find great sales on steak. London Broil goes on sale very often but I never considered it "steak-worthy" until a friend of mine told me how she marinated it first. It's important to poke holes in it liberally with a fork on both sides before placing it in the marinade to both tenderize the meat and allow the marinade to absorb into the interior.

This particular recipe calls for the broiler, so no matter the weather outside, you can have a delicious, juicy steak with a great smoky crust, any time of year. Enjoy!

Kristin's Balsamic Glazed London Broil FREE Recipe

2lb London Broil (about 2" thick)
1/4 cup balsamic vinegar
2 TBSP red wine vinegar
2 TBSP brown sugar
2 TBSP Worsteshire Sauce
1 TBSP dried rosemary needles
1 tsp Montreal Steak Seasoning
salt & pepper to taste


Pierce the steak liberally on both sides. Mix all the ingredients in a large bowl and turn the steak over a few times to coat evenly. Let sit on the counter for an hour and toss in marinade a few times throughout.

Turn the broiler to high and place the top rack 3-4" from top. Place steak in a large pan and place in the broiler, leaving the door ajar so it won't burn. Cook for 6" on each side for rare-to-medium rare. Pull out of the oven and let set on the counter for 10 minutes to allow the juices to settle into the meat before cutting. Make sure to cut against the grain and as thin as possible (the best way to get a tender bite from an inexpensive cut of meat).


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