London Broil Steak with Balsamic Brown Sugar Glaze
Prep Time
Serves
Cooking Mode
2 tbsp firmly packed light brown sugar
1 tbsp Compliments Balsamic Vinegar of Modena
1 tsp Sensations Original Dijon Mustard
2 ½ pounds London Broil Steak
Salt and freshly ground pepper
2 tbsp Compliments butter
2 tbsp firmly packed light brown sugar
1 tbsp Compliments Balsamic Vinegar of Modena
1 tsp Sensations Original Dijon Mustard
2 ½ pounds London Broil Steak
Salt and freshly ground pepper
2 tbsp Compliments butter
Directions
1Preheat broiler to high heat.
2In a small bowl, mix together sugar, vinegar, and mustard until smoothly blended; set aside.
3Season meat with salt and pepper to taste.
4Melt 1 tablespoon butter in a 12- to 14-inch heavy frying pan over medium-high heat.
5Add meat and cook without turning until underside is seared and well browned, about 4 minutes. (Vent stove well as meat may splatter).
6Add remaining butter and turn meat over; cook until other side is well browned, 2-3 more minutes.
7Transfer meat to a large broiler pan. Broil 4-6 inches from heat until top is sizzling and a bit more browned, about 4 minutes.
8Turn meat over and continue broiling 4 more minutes.
9Quickly spoon sugar mixture over meat and broil until glaze bubbles and meat is rare (120°F) in center (cut to test or measure with an instant read meat thermometer), about 2 more minutes.
10Transfer meat to a carving board and let stand 5 minutes.
11To serve, cut crosswise into thin slices and spoon juices over meat.
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