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firmly packed light brown sugar
Compliments Balsamic Vinegar of Modena
Sensations Original Dijon Mustard
2 ½ pounds
London Broil Steak
Salt and freshly ground pepper
Preheat broiler to high heat.
In a small bowl, mix together sugar, vinegar, and mustard until smoothly blended; set aside.
Season meat with salt and pepper to taste.
Melt 1 tablespoon butter in a 12- to 14-inch heavy frying pan over medium-high heat.
Add meat and cook without turning until underside is seared and well browned, about 4 minutes. (Vent stove well as meat may splatter).
Add remaining butter and turn meat over; cook until other side is well browned, 2-3 more minutes.
Transfer meat to a large broiler pan. Broil 4-6 inches from heat until top is sizzling and a bit more browned, about 4 minutes.
Turn meat over and continue broiling 4 more minutes.
Quickly 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.
Transfer meat to a carving board and let stand 5 minutes.
To serve, cut crosswise into thin slices and spoon juices over meat.
Per serving (1/5 of the recipe):