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.

Makes 6 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 50 minutes (including marinating time)

EASE OF PREPARATION: Easy

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

1. 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.
2. 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.
3. 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.
4. Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce.

NUTRITION INFORMATION: Per serving: 216 calories; 8 g fat (3 g sat, 3 g mono); 41 mg cholesterol; 7 g carbohydrate; 25 g protein; 0 g fiber; 260 mg sodium; 429 mg potassium.

Nutrition bonus: Zinc (33% daily value), Potassium (21% dv).

1/2 Carbohydrate Serving

1/3 fruit, 3 lean protein, 1/2 fat

TIP: Ingredient note: London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade.

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.

MAKE AHEAD TIP: Marinate the meat (Step 1) for up to 8 hours.

RELATED RECIPES: Grilled Steak with Fresh Corn Salad | Flank Steak with Coffee-Peppercorn Marinade | Pork Tenderloin with Grilled Peach-Ginger Chutney | Grilled Filet Mignon with Vegetable Kebabs | Garlic-Chile Flank Steak

This was fabulous. I substituted flank steak since that is what I had on hand and marinated it for several hours. Everything else just as written.

bdeneke, Nashville, TN

I made this recipe for Sunday dinner. The flavor was excellent and it was easy to put together. I marinated it overnight and grilled about 10 minutes for each side.

Amy, MA