London Broil with Caramelized Onions
1 C Teriyaki Sauce
1 C red wine (Mill Creek Cabernet or Zinfandel)
1/4 - 1/2 C Brown Sugar
1 Tsp crushed garlic (or more, to taste)
1/2 tsp. onion powder (or more, to taste)
Sprig of fresh rosemary
Marinate a 2-3 pound London Broil or Tri-Tip in the refrigerator for 4 to 6 hours. Let stand at room temperature for 30 minutes before grilling. Grill to liking and slice across the grain.
2 large onions
4 tbs. butter
2 tbs. brown sugar
Slice 2 large yellow onions 1/4" thin. Sauté in 4 tbs. butter and 2 tbs. brown sugar (or to taste for each) until onions are dark golden. If desired, add sliced mushrooms to pan until they wilt. Serve onion mixture over each portion of grilled meat.
Crusty sourdough bread, tossed green salad and Mill Creek Cabernet Sauvignon are the only other ingredients necessary.