Grilled Rosemary Beef With Tomato Chutney

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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

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