| Level: | Easy |
| Total: | 13 hr 30 min |
| Prep: | 30 min |
| Inactive: | 12 hr |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 4 large cloves garlic, chopped
- 3 sprigs rosemary, leaves roughly chopped (about 1 tablespoon)
- 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 pounds)
- Kosher salt
- 4 medium red onions, halved and thinly sliced
- 3 sprigs rosemary, leaves chopped (about 1 tablespoon)
- 1/2 cup balsamic vinegar
- 1/3 cup extra-virgin olive oil
- 3 tablespoons dark brown sugar
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cloves garlic, peeled
- 1/2 teaspoon salt
- 8 tablespoons butter, softened
- 8 3/4-inch-thick slices good quality white or sourdough bread
- 1 bunch arugula, washed and trimmed
- Mustard and/or horseradish
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1619 |
| Total Fat | 79 g |
| Saturated Fat | 24 g |
| Carbohydrates | 180 g |
| Dietary Fiber | 10 g |
| Sugar | 35 g |
| Protein | 44 g |
| Cholesterol | 90 mg |
| Sodium | 1852 mg |
Reviews
Meat options have been limited at the store so I got top round because it was available, but wasn’t sure how to cook it. The marinade on this was delicious and I was surprised how much I liked the cut. I skipped the onion marmalade but will have to try that next time.
Huge hit for dinner tonight! Followed recipe almost exactly and it was amazing! Wasn’t sure hubby would love the red onion and arugula, but he did. I used sourdough French loaf for the bread and cut it thick. This is enough onion to feed an army so I cut the onion back but kept the sauce the same. Really restaurant quality. I did an easy side of box o’ au gratin potatoes. Fantastic!
This is a keeper! I broiled it under the broiler flame for about 5-6 min each side. Took it out at 142 degrees, let it rest 10 min and sliced it very thin with a very sharp knife. Served it with the onion marmalade and it was delicious!!!! Hubby LOVED it. H ad the leftovers the next day as sandwiches as described but didn’t try the butter and garlic spread. Was awesome with the onions, arugula and mustard on toasted French bread. I used brown onions because I didn’t have red on hand and they turned out delicious. Hubby loved putting them on the fried potatoes we had as a side dish. Will definitely make again.
Who in the real world can slice meat that thin?
Heeding an earlier review, I used top sirloin instead. It was great on the grill. My only problem was with the onions. I cooked them wrapped in heavy foil in the oven at 375 – for a total of 1 hr and 45 min! They were still not mushy soft and definitely were not marmalade-y. Considering everyone seemed to love them (I thought the vinegar taste was too strong in addition to the disappointing texture I wish they had worked out.
This is an excellent recipe. We changed it though to use in an oven and it was phenomenal. We followed the “for the steak” part and then put the steak in a gallon ziplock bag. We refrigerated the steak over night. We then used a oven roasting pan and made a tin foil tent in the following manner: shallots and garlic on the bottom of the pan, then layered the steaks on top and ending with the onions. We then poured the marinade on top and closed the ‘tent’. We heated at 400 F until medium rare. It was fantastic. We will also try it with horseradish this week.
We LOVE this recipe.
So good! Marmalade was amazing, I agree with the review before mine, it would go great on burgers or even chicken! I didn’t make the toast but the steak was fantastic too! I had to substitute the balsamic vinegar for balsamic vinegrette, and fresh rosemary for dried but other then that I followed the recipe exactly. The steak was perfectly juicy and seasoned and the marmalade went great on it. We will be making this again for sure!
Having never made a marmalade I thought it might go great with burgers…and it is perfectly amazing. Later I put my own spin on the marmalde by adding fresh crushed pineapples and a small amount of red pepper flakes. I think this adds with the sweet and the spice. The marmalade also looks good sitting on top of the beef burger. Instead of using a grill I used a dutch oven on medium for 45 minutes stirring every 5 or 10.
It is a tough cut of meat, but the marinade and the onions are amazing! will do again with something more tender!
I’m not the biggest fan of London Broil, because of the “toughness” of the meat, but this is so far the best way to make it out of the recipes I tried. i really like having it with onion marmalade and toast. The meat was still very tough though, and really needs to be rare and sliced super thin in order to be more tender. I wish I could find a recipe that could make London Broil really, really soft and tender. My mom though loved this recipe. I’m sure she would have given it five stars. I give it three stars because the meat is very tough and chewey, but the taste is pretty good.