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London Broil With Onion Marmalade (Food Network Kitchens) Recipe

London Broil With Onion Marmalade (Food Network Kitchens) Recipe

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London Broil With Onion Marmalade (Food Network Kitchens)

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Ingredients:

Serving

4 large cloves garlic, chopped
3 sprigs rosemary, leaves roughly chopped (about 1 tbsp)
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 lb)
kosher salt
4 medium red onions, halved and thinly sliced
3 sprigs rosemary, leaves chopped (about 1 tbsp)
1/2 cup balsamic vinegar
1/3 cup extra-virgin olive oil
3 tbsp dark brown sugar
2 tsp kosher salt
1/2 tsp freshly ground black pepper
4 cloves garlic, peeled
1/2 tsp salt
8 tbsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1939.82 Kcal (8122 kJ)
Calories from fat	889.31 Kcal
		% Daily Value*
Total Fat	98.81g	152%
Cholesterol	367.17mg	122%
Sodium	2249.65mg	94%
Potassium	1621.1mg	34%
Total Carbs	109.37g	36%
Sugars	25.52g	102%
Dietary Fiber	5.28g	21%
Protein	141.05g	282%
Vitamin C	9.8mg	16%
Vitamin A	0.3mg	9%
Iron	16.7mg	93%
Calcium	147.6mg	15%

Amount Per 100 g
Calories	249.18 Kcal (1043 kJ)
Calories from fat	114.24 Kcal
		% Daily Value*
Total Fat	12.69g	152%
Cholesterol	47.17mg	122%
Sodium	288.98mg	94%
Potassium	208.24mg	34%
Total Carbs	14.05g	36%
Sugars	3.28g	102%
Dietary Fiber	0.68g	21%
Protein	18.12g	282%
Vitamin C	1.3mg	16%
Iron	2.1mg	93%
Calcium	19mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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