London Broil With Cherry Salsa Recipes

Steps:

• 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 20 minutes or up to 8 hours.
• Remove the meat from the marinade. Pour the marinade into a small saucepan; add shallot and set aside. Brush a ridged grill pan (see Tip) or heavy skillet with oil; heat over medium-high heat. Add the meat and cook for 10 to 12 minutes per side for medium-rare, depending on thickness, or until it reaches desired doneness. (It may appear that the meat is burning but don't worry, it will form a pleasant crust.) Transfer the meat to a cutting board; let rest for 5 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 the meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce.
• Ingredient note: London broil is a thicker cut of steak that benefits from the tenderizing effects of a marinade.Tip: A ridged grill pan is great for indoor grilling, but you can use the broiler or, if weather permits, cook the steak on an outdoor grill.

Steps:

• Make the London broil: Combine the olive oil, vinegar, garlic, jalapeño, lime juice, cilantro stems, salt and pepper. Place the mixture in a large resealable plastic bag, add the steak, and seal. Refrigerate for 24 hours if time allows.
• Remove the meat from the marinade. Discard the marinade. Dry the meat and bring to room temperature.
• Meanwhile, make the cherry salsa by combining all ingredients. Season to taste. Set aside.
• Heat a large heavy-bottomed skillet over high heat. Season the steak with salt and sear for about 7 minutes on each side, until the internal temperature reads 130 degrees F. Transfer to a cutting board, tent with foil, and let rest about 10 minutes.
• Thinly slice against the grain, and serve with cherry salsa.

Steps:

• Cut steak into thirds; place in a 6-qt. electric pressure cooker. Add salsa, sweet potato, carrot and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally. , Slice roast. Serve with vegetables. Garnish with lime wedges and if desired, chopped cilantro.