London broil is a great, affordable way to serve steak to a crowd, and it’s nice and thick, which makes it our favorite cut for grilling or for a sandwich the next day. Or you can slice leftovers, throw them in a pan, and make the world’s best steak and eggs for breakfast. We brush the meat with balsamic vinegar, then broil it for a tangy-sweet glaze. You’ll be amazed how many compliments you can get from such a simple recipe.

　　

Ingredients

serves 6

　　One 3-pound London broil

　　1/2 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　1/3 cup balsamic vinegar

　　1 tablespoon packed light brown sugar

　　1 garlic clove, smashed and peeled

　　1 bay leaf

　　

Step 1

Preheat the broiler. Line a rimmed baking sheet with aluminum foil.

　　

Step 2

Season the meat with the salt and pepper.

　　

Step 3

Combine the vinegar, brown sugar, garlic, and bay leaf in a large skillet. Simmer over a low heat for about 5 minutes, or until the liquid has reduced by half and is a syrupy consistency. Remove and discard the garlic and bay leaf.

　　

Step 4

Place the meat on the prepared baking sheet and slather with the glaze. Broil, 4 inches from the heat, turning once, to desired doneness, 12 minutes for medium-rare, up to 14 minutes for medium. Allow the meat to rest for 5 minutes, then slice very thinly, against the grain. Serve hot.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.