BALSAMIC-GLAZED LONDON BROIL
Ingredients
3 lbs. Chuck steak for London broil
1/2 tsp. Kosher salt
1/2 tsp. Freshly ground black pepper
1/2 tsp. Celery seed
+/- 1/2 c. Balsamic vinegar
1 tbsp. Packed dark brown sugar
1/2 tsp. Instant coffee crystals
1 Garlic clove, smashed and peeled
1 Bay leaf
1 dash Frank's Hot Sauce
Directions
• Preheat the broiler and line a rimmed baking sheet with foil.
• Season the meat with the salt and pepper.
• In a large skillet over low heat, combine the vinegar, celery seed, brown sugar, garlic, coffee crystals, Frank's and bay leaf. Simmer until the liquid has reduced by half and is a syrupy consistency, about 5 minutes. Discard the garlic and bay leaf.
• Put the meat on the baking sheet and slather it with the glaze. Broil the meat 4 inches from the heat until it reaches the desired level of doneness, about 4 to 5 minutes per side.
• Remove from the broiler to a cutting board and let rest for 5 minutes. Thinly slice the meat against the grain and transfer it to a serving platter.
Heads Up: When using the broiler, crack the oven door open so the meat does not burn.
Recipe inspired by Paula Deen, revised by the author.
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