(I recommend doubling this top batch of ingredients and then dividing them)
1/3 cup, dry red wine
1/4 cup balsamic vinigar
2 Tbsp cherry preserves
2 cloves garlic, minced
1/2 tsp sea salt
Freshly ground black pepper, to taste
1 1/2 lbs London Broil
1 shallot, finely chopped
1 tsp olive oil
2 tsp butter
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 1 hour (or up to 8 hours).
Remove the meat from the marinade. Pour the marinade into a small saucepan (I made a second batch and threw this original marinade away); add shallot and set aside. Oil a cast iron skillet and heat on medium-high. Add the meat and cook for 6 to 8 minutes per side for medium-rare, or until it reaches desired doneness. (Cooking time will depend on thickness. It may appear that the meat is burning but don't worry, it will form a pleasant crust.) Transfer meat to a cutting board and let rest for 5-10 minutes.
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.
Slice meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce drizzled on top.
This was really great and serves plenty! I love doing London Broils because start to finish (not including the marinade time which I recommend doing for as long as you can. It will really help this tough cut of meat to tenderize and become that much more flavorful!) this meal takes less than 30 minutes. It doesn't get much easier than that and it tastes amazing. The flavors really mesh in the sauce and makes the house smell spectacular.