Grilled Rosemary Beef with Tomato Chutney

Ingredients

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

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