Grilled Rosemary Beef with Tomato Chutney


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

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


Best Wine Deals

See More Deals »

Snooth Media Network