Preparing London Broil has been a baffling experience for me in the past. For the best flavor, it can not be cooked to your preference (unless that is medium rare) and cut (unless it is in thin slices) like any other steak. This cut of meat or preparation method if you will, has tremendous potential if handled correctly. And for the price at times, it is truly a bargain. London Broil actually has two different meanings. It is either a preparation method or a cut of meat. And, get this, there are no ties to London, England. So, to clarify a bit, London Broil, the preparation method, is pan frying, grilling or broiling the the steak that may have been marinated to medium rare and thinly sliced. Any more cooking, and it will be extremely tough, trust me on this one. Now, London Broil the “cut” is the name that some butchers give a cut of meat like flank steak, skirt steak, top round steak, or sirloin tip steak.

1 1/2  pounds London Broil or similar steak
Your favorite dry steak seasoning or simply salt and pepper
2/3  cup balsamic vinegar
2  tablespoons butter, chilled
1/8  teaspoon garlic salt
Additional salt and black pepper to taste

Sprinkle steak with seasoning or salt and pepper. Preheat broiler, pan or grill to medium high. While the grill is heating, make balsamic glaze by simmering balsamic vinegar in a sauce pan over medium high heat until it reduces to half or 1/3 cup. It Add garlic salt and butter. The chilled butter will help thicken the glaze slightly. Whisk to combine until butter is blended in and sauce is smooth. Season with salt and black pepper if desired. Set glaze aside and heat gently before serving. Cook steak for approximately 4-7 minutes (depending on steak thickness, thicker steaks may take a bit longer) on each side or until medium rare (140 F. in the center). Slice at an angle into thin (1/8 -1/4 inch) slices. Drizzle with balsamic glaze. Makes 4-6 Servings. Enjoy!