Everything tastes better on a stick! This meal is super yummy, but even better is that you can throw it together in the morning and then just toss it on the grill when you are ready to eat! I am sure you can think of plenty of other delicious things to throw on the kebob, so be sure to let me know in the comments how you have modified it!
Have you ever been charged by a deer while grilling? Yup, I was while grilling this feast! No, we don’t live in the wilderness, this happened right in good old suburbia! I raised my tongs and yelled at the critter. Don’t worry, the meat made it out unharmed. I did however realize that my horror movie scream would be pretty pathetic.
Anywho…. Man it is satisfying carving into an awesomely marinated and grilled to perfection chunk of meat! Top it with even more sautéed yumminess and a batch of asparagus and you have a scrumptious meal!
Figs have been on sale as the summer produce season is coming to an end. I had a bunch in the fridge that I’d hate to see go bad, so why not experiment a bit?! Well, I sure am glad that I did, because this was DELICIOUS!
1 large onion – sliced
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tsp. vanilla extract
1/2 cup red wine
2 Tbsp. honey
4 Sprigs Thyme – minced
Salt & Pepper
12 figs – sliced in half
1. In a medium bowl, whisk together balsamic, olive oil, vanilla, wine, honey, thyme, and salt and pepper to taste.
2. In a large ziplock bag, place the London broil, onions, and marinade. Seal and refrigerate for at least 3 hours.
3. When ready to cook, preheat grill to medium high.
4. Remove onions from bag and sauté over high heat until they begin to brown. Add figs, and cook for 5 more minutes. Add remaining marinade and reduce to a simmer while you cook the beef.
5. Grill London broil for 7 minuted per side for medium rare. Remove from grill and cover with foil for 3-5 minutes.
6. Thinly slice the London broil and pour fig reduction over.