London broil steak with onion marmalade

Ingredients:

Steak

• 1 top round steak, 5cm thick (about 1.3kg)
• 4 large cloves garlic, chopped
• 3 sprigs rosemary, leaves coarsely chopped (about 1 tbsp.)
• 0.5 cup balsamic vinegar
• 0.5 cups red wine
• 0.5 cups olive oil

Onion marmalade

• 4 medium red onions, thinly sliced ​​into half rings
• 3 sprigs rosemary, leaves chopped (about 1 tbsp.)
• 0.5 cup balsamic vinegar
• 1/3 cup olive oil
• 3 tbsp. l. brown sugar
• 2 teaspoons coarse salt
• 0.5 tsp ground black pepper

Toast

• 4 cloves garlic, peeled
• 0.5 tsp salt
• 8 tbsp softened butter
• 8 slices of white bread, 2 cm thick.
• 1 bunch arugula, trimmed and washed
• Mustard and/or horseradish

Preparation:

1. In a plastic bag or shallow dish, combine the garlic, rosemary, balsamic vinegar, wine, and black pepper to taste. Add the meat, turn to coat completely, and cover or seal the bag. Refrigerate for several hours or overnight.
2. Preheat your outdoor grill to indirect heat.
3. Onion marmaladeOn a large sheet of heavy-duty aluminum foil (or a double sheet of regular foil), combine the onions with the remaining ingredients. Fold the edges of the foil up and pinch them together to seal. Place the package on the edge of the grill (over medium-high heat). Grill, turning the sealed package occasionally to ensure the onions are evenly softened, for about 45 minutes.
4. Remove the meat from the marinade, pat dry, and season generously with salt and black pepper to taste. Lightly oil the grill and grill the meat over high heat for 5 minutes. Then rotate it (don't turn it over yet) about 45 degrees. Once the grill marks are visible, flip the meat over and grill the other side in the same manner.
5. Transfer the steak to the cooler side of the grill, cover with an aluminum pan, and cook, turning occasionally (do not flip), until a meat thermometer inserted into the thickest part of the steak registers 125°F (52°C), 15 to 20 minutes. Let the steak rest on a cutting board for about 10 minutes.
6. ToastsMeanwhile, sprinkle the garlic cloves with salt. Using the flat side of a large knife, crush the garlic into a paste. Mix with butter. Lightly oil the grill, place the bread over direct heat, and grill until golden brown on both sides, about 2 minutes each.
7. Remove the bread from the grill and spread generously with garlic butter. Thinly slice the steak diagonally across the grain. Spread the toasts with onion preserves and top with arugula and sliced ​​meat. Serve with mustard and/or horseradish.