London Broil With Onion Marmalade
From Food Network Kitchens Get Grilling, Meredith 2005
Prep Time:30 minInactive Prep Time:12 hr 0 minCook Time:1 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
For the steak:
4 large cloves garlic, chopped
3 sprigs rosemary, leaves roughly chopped (about 1 tablespoon)
1/2 cup balsamic vinegar
1/2 cup red wine
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 2-inch-thick piece beef top round for London broil (about 3 pounds)
Kosher salt
For the marmalade:
4 medium red onions, halved and thinly sliced
3 sprigs rosemary, leaves chopped (about 1 tablespoon)
1/2 cup balsamic vinegar
1/3 cup extra-virgin olive oil
3 tablespoons dark brown sugar
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
For the toast:
4 cloves garlic, peeled
1/2 teaspoon salt
8 tablespoons butter, softened
8 3/4-inch-thick slices good quality white or sourdough bread
1 bunch arugula, washed and trimmed
Mustard and/or horseradish
Directions
For the meat: Mix garlic, rosemary, balsamic vinegar, wine, olive oil,
and black pepper to taste in a self-sealing plastic bag or a shallow
dish. Add the meat, turning to coat, and cover or seal. Refrigerate for
several hours or overnight.
Prepare an outdoor grill with a hot fire for indirect grilling.
For the marmalade: On a large sheet of heavy-duty aluminum foil (or a
doubled piece of regular), toss the onions with the rest of the
marmalade ingredients. Bring edges of foil up and crimp closed. Place
package on the edge of the grill (over medium-high heat). Cook, turning
the sealed package every now and then so the onions cook evenly until
meltingly tender, about 45 minutes.
Remove the meat from the marinade, pat it dry, and season generously
with salt and black pepper to taste. Lightly oil the grill and sear the
meat over high heat for 5 minutes. Then rotate it (don't turn it over
yet) about 45 degrees from its original spot on the grill. Once you've
made your grill mark, flip and repeat on the other side. Move the steak
to the cooler side of the grill, cover with an aluminum pan, and cook,
rotating (not flipping) periodically, until a meat thermometer inserted
into the thickest part of the steak registers 125 degree sF, about 15
to 20 minutes. Let steak rest on a cutting board about 10 minutes.
For the toast: Meanwhile, sprinkle garlic cloves with salt. With the
flat side of a large knife, mash and smear garlic mixture into a paste.
Mix with the butter. Lightly oil the grill, place bread over direct
heat, and toast on both sides until golden brown, about 2 minutes
total. Remove bread from grill and spread generously with the garlic
butter. Thinly slice steak against the grain on an angle. Top toasts
with onion marmalade, arugula, and sliced meat. Serve open-faced with
mustard and/or horseradish.
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Fixed Memorial Day Weekend 2010