Grilled Rosemary Beef with Tomato Chutney


  • 1 ½ tablespoons olive oil
  • 1 pint cherry or grape tomatoes
  • 4 large cloves garlic, unpeeled, ends trimmed
  • 1 pound London broil, cut into 1 1/2-inch pieces
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon kosher salt
  • 12 sprigs fresh rosemary
  • + 2 more ingredients
    • ½ teaspoon black pepper
    • 1 medium red onion, cut into thin wedges

Heat grill to medium. Remove all the leaves from the rosemary sprigs except the top inch; reserve the leaves for another use. Skewer the tomatoes on 3 rosemary sprigs. Repeat with the onions, garlic, and beef, dividing the ingredients evenly among the remaining sprigs and using separate sprigs...

View full recipe at My Recipes


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