Balsamic London Broil with Roasted Onions
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Balsamic London Broil with Roasted Onions
Times
- Ready Time : 0 min
Servings
Ingredients
- 1 (2 ½ -pound) London broil
- 5 cloves garlic, minced
- 3/4 cup balsamic vinegar
- 1/4 cup olive oil plus 1 tablespoon
- 1 tablespoon kosher salt
- Freshly ground black pepper
- 2 medium red onions, peeled and cut into wedges
- 2 medium yellow onions, peeled and cut into wedges
- 8 medium shallots, peeled and cut in half
Directions
Prep Time: 8 minutes
Marinate: 3-6 hours
Cook Time: 1 hour
Total Time: 7 hours 15 minutes
In a large resealable bag, combine meat with garlic, balsamic and ¼ cup olive oil. Marinate in the refrigerator for 3 to 6 hours.
Preheat oven to 400 F. Combine onions, shallots and remaining 1 tablespoon olive oil on a large sheet pan and roast 40 to 50 minutes or until tender.
Meanwhile, remove meat from refrigerator for 30 minutes before cooking. Season meat with salt and pepper all over. Heat a large ovenproof skillet over medium high heat and sear London broil 5 minutes per side or until nicely browned. Transfer meat to oven and cook for about 12 to 18 minutes or until a thermometer reads 130 F for medium rare. Let rest 5 minutes before slicing.
To serve place sliced roast on a large platter and garnish with roasted onions.
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Either the ingredients or instructions are wrong as to how much olive oil is needed: ingredients say 1 cup + 1 Tbsp, instructions say 1/4 cup + 1 Tbsp.
1/4 cup + 1 tbsp. is correct – thank you.
This was one of the best recipes ever. It was luscious. I usede a hangar instead of a tenderloin and it worked very well.Thanks for the great recipe!!!!
You don’t state whether we bake the london broil in the oven, or, broil it after having seared both sides.
If it is bake, at what temperature do we do so? Can’t wait to try it. Happy Thanksgiving!
Transfer meat to 400 F oven and cook for about 12 to 18 minutes or until a thermometer reads 130 F for medium rare. Let rest 5 minutes before slicing.
made this for friday night, and it came out amazing! really great instructions coming from a london broil first timer. was soft as butter and perfect!
HOW CAN MEAT TASTE LIKE BUTTER ?? WHY DO PEOLPLE KEEP SAYING THAT ??
It refers to the texture – that it’s soft like butter or melts in your mouth like butter – it’s a texture thing not a taste thing.