London broil – a pickled piece of meat from the thigh of a goby, grilled. To make it tasty and juicy marinate the meat for several hours or overnight in a mixture of red wine, balsamic vinegar and olive oil in equal proportions with garlic and rosemary. Finished London broil perfect suitable for making sandwiches. Chop fried steak thin slices against the fibers and serve on greased toasts garlic butter, with juicy arugula and mouth-watering and spicy grilled onion confiture. Share with friends: 
Time: 45 minutes a plus marinating time Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Steak
- 1 top round steak 5 cm thick. (Approximately 1.3 kg.)
- 4 large cloves of garlic, chopped
- 3 sprigs of rosemary, chop large leaves (about 1 tbsp. l.)
- 0.5 tbsp. balsamic vinegar
- 0.5 tbsp. red wine
- 0.5 tbsp. olive oil
Onion marmalade
- 4 medium red onions, thinly sliced half rings
- 3 sprigs of rosemary, chop the leaves (about 1 tbsp. L.)
- 0.5 tbsp. balsamic vinegar
- 1/3 Art. olive oil
- 3 tbsp. l brown sugar
- 2 tsp coarse salt
- 0.5 tsp ground black pepper
Toast
- 4 garlic cloves, peeled
- 0.5 tsp salt
- 8 tbsp. l softened butter
- 8 slices of white bread 2 cm thick.
- 1 bunch of arugula, trimmed and washed
- Mustard and / or Horseradish
Recipes with similar ingredients: beef, red onion, sugar brown, balsamic vinegar, red wine, rosemary
Recipe preparation:
- In a plastic bag or in a shallow dish, mix the garlic, rosemary, balsamic vinegar, wine and black pepper to taste. Add the meat, flip over to completely cover it, and cover lid or seal the bag. Refrigerate for a few hours or overnight.
- Preheat the outdoor grill by preparing an indirect heat zone.
- Onion marmalade: on a large sheet of heavy-duty aluminum foil (or double sheet of plain foil) mix the onions with the rest of the ingredients. Fold the edges of the foil up and assemble them to seal. Put the bundle on the edge of the grill (on moderately intense heat). Fry, turning from time to time, sealed roll to the onion softened evenly, about 45 minutes.
- Remove the meat from the marinade, dry and sprinkle with plenty of salt and black pepper to taste. Lightly oil the grill and fry the meat over high heat for 5 minutes. Then rotate it (until flip) approximately 45 degrees. After the meat there will be marks from the grate, turn the piece over and in the same way fry on the other side.
- Put the steak on the cooler side of the grill, cover aluminum mold and cook periodically turning (not turning over) while a meat thermometer inserted into the the thickest part of the steak, will not show a temperature of 52 ° C, 15-20 minutes. Let the steak rest on the cutting board for about 10 minutes.
- Toast: meanwhile, sprinkle garlic cloves with salt. Rub the garlic into the paste with the flat side of a large knife. Mix with butter. Lightly grease the grill with vegetable oil, put the bread on a direct fire and toast on both sides until golden color, only 2 minutes.
- Remove the bread from the grill and sprinkle liberally with garlic cream oil. Thinly slice the steak diagonally across the fibers. Grease toasts onion confiture, top with arugula and chopped meat. Serve with mustard and / or horseradish.
