Makes 4 servings
8 garlic cloves
1/2 cup balsamic vinegar + 1 Tbsp., divided
1/4 cup olive oil + 1 1/2 Tbsp., divided
2 Tbsp. minced fresh rosemary
1 1/2 to 2 1/2 lb Windy N Ranch London Broil
1-2 large red onions
2 Large Heirloom tomatoes, sliced into thick wedges
Mince garlic, sprinkle with 1/2 teaspoon salt and mash into a paste. In a small bowl, whisk together garlic paste, 1/2 cup vinegar, 1/4 cup olive oil, 2 teaspoons salt, and black pepper to taste. Pour into a resealable plastic bag and add London Broil, turning and massaging to coat. Seal bag and marinate meat in the fridge for at least 4 hours. After marinating, bring to room temp, remove steak from bag and discard marinade.
Cut onion lengthwise into 3/4"-thick wedges. Insert a toothpick horizontally through each wedge to hold it together. Whisk together 1 tablespoon balsamic vinegar and 1 1/2 tablespoons oil and salt and pepper to taste in a bowl. Add onions, tossing gently to coat. Remove onions from bowl; add tomatoes and toss to coat in remaining vinegar mixture.
To cook meat, sear over high heat for 1 minute on each side, then cook over medium high heat (uncovered on a charcoal grill; covered on a gas grill) until internal temp reads 120 degrees F, then allow to rest for 10 minutes (for medium-rare). While meat is resting, grill onions and tomatoes, turning once, for 6-10 minutes until soft and nicely charred. Slice roast against the grain and serve with grilled veggies.
*Recipe adapted from www.epicurious.com. Check out their recipe for grill specific heating and cooking instructions.
Published on 09/13/2016