Serves 4
Ingredients:
8 cloves garlic
½ cup balsamic vinegar, plus 1 Tbsp., divided
¼ cup olive oil, plus 1 ½ Tbsp., divided
2 Tbsp. minced fresh rosemary
1 ½ to 2 ½ lbs Windy N Ranch London Broil
1-2 large red onions
2 large heirloom tomatoes, sliced into thick wedges
Directions:
Mince garlic, sprinkle with ½ teaspoon salt and, with a fork, mash into a paste. In a small bowl, whisk together garlic paste, ½ cup vinegar, ¼ 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 ¾”-thick wedges. Insert a toothpick horizontally through each wedge to hold it together. Whisk together 1 tablespoon balsamic vinegar and 1 ½ 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°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.