• 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon Compliments Balsamic Vinegar of Modena
  • 1 teaspoon Sensations Original Dijon Mustard
  • 2 ½ pounds London Broil Steak
  • Salt and freshly ground pepper
  • 2 tablespoons Compliments butter


  1. Preheat broiler to high heat. 
  2. In a small bowl, mix together sugar, vinegar, and mustard until smoothly blended; set aside.
  3. Season meat with salt and pepper to taste. 
  4. Melt 1 tablespoon butter in a 12- to 14-inch heavy frying pan over medium-high heat. 
  5. Add meat and cook without turning until underside is seared and well browned, about 4 minutes. (Vent stove well as meat may splatter). 
  6. Add remaining butter and turn meat over; cook until other side is well browned, 2-3 more minutes.
  7. Transfer meat to a large broiler pan. Broil 4-6 inches from heat until top is sizzling and a bit more browned, about 4 minutes. 
  8. Turn meat over and continue broiling 4 more minutes. 
  9. Quickly spoon sugar mixture over meat and broil until glaze bubbles and meat is rare (120°F) in center (cut to test or measure with an instant read meat thermometer), about 2 more minutes.
  10. Transfer meat to a carving board and let stand 5 minutes. 
  11. To serve, cut crosswise into thin slices and spoon juices over meat.