First I had to get the Sous Chef to part with some port wine (no easy feat). There's no need to use really great port or really great balsamic here. So it actually was easy to get the Sous Chef to part with some of the cheap port. With this recipe you cook the marinade down to make a sauce for the meat afterward - I like that you do that. I used beef shoulder London Broil and it was quite tasty. After pulling the meat out of the marinade, I used the Jacard to help prevent shrinkage and it help to keep the meat tender. (I won't go on espousing again about the Jacard - just go out and get one already!). Port & Balsamic London Broil (Adapted from Cooking Pleasures) 1/3 c port wine 1/4 c balsamic vinegar 1t Worcestershire sauce 2 garlic cloves, minced 1 T fresh thyme salt/pepper 1 1/2 lb London Broil 2 T chopped shallot 1 T butter Whisk together port, vinegar, Worcestershire sauce, garlic, thyme, and salt/pepper. Marinate steak for at least 2 hours up to...