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Grilled Rosemary Beef with Tomato Chutney

Yield Makes 3 to 4 servings


  • 12 sprigs fresh rosemary
  • 1 pint cherry or grape tomatoes
  • 1 medium red onion, cut into thin wedges
  • 4 large cloves garlic, unpeeled, ends trimmed
  • 1 pound London broil, cut into 1 1/2-inch pieces
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon balsamic vinegar

How to Make It

  1. Heat grill to medium.

    Remove all the leaves from the rosemary sprigs except the top inch; reserve the leaves for another use.

    Skewer the tomatoes on 3 rosemary sprigs. Repeat with the onions, garlic, and beef, dividing the ingredients evenly among the remaining sprigs and using separate sprigs for each ingredient. Drizzle each skewer with oil and season with the salt and pepper. Transfer the garlic and onion skewers to the grill. Grill, turning occasionally, until softened, about 15 minutes. After about 8 minutes, add the tomato and beef skewers to the grill. Cook the beef, turning once, until the desired doneness, 7 minutes for medium-rare. Cook the tomatoes, turning once, until the skins burst, about 7 minutes. Transfer the skewers to a baking sheet when they are done.

    Remove and discard the papery skins from the garlic. Using a fork, slide the garlic and tomatoes into a small bowl. Add the vinegar and combine, mashing the tomato and garlic with the fork until chunky. Serve the tomato chutney alongside the beef and onion skewers.

    Tip: Grilling the ingredients on the rosemary sprigs imparts a subtle but noticeable flavor to the food. If the sprigs seem too flimsy to poke a hole in the beef, pierce the meat with a metal or bamboo skewer first, then transfer it to the rosemary sprig.