Grilled Rosemary Beef with Tomato Chutney


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

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