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Recipe: Tasty Honey Pecan Coconut Crusted London Broil

Honey Pecan Coconut Crusted London Broil. Herb-Crusted London Broil With Mushroom-Shallot Sauce Over Roasted VegetablesCDKitchen. London Broil is a lean, usually pretty tough cut of meat, hence, it's cheap. However, with a good marinade and quick + high heat cooking method, you still Paired with crispy brussel sprouts cooked with crispy bacon, speckled with toasted clumps of coconut butter, I dare you NOT to eat them all up?

Honey Pecan Coconut Crusted London Broil Roll fish in coconut mixture, turning to coat evenly. Macadamia and Coconut Crusted Mahi Mahi With Pineapple Salsa. by Sommer Clary. A London Broil is similar to the cut of beef used in a fajita. You can cook Honey Pecan Coconut Crusted London Broil using 38 ingredients and 17 steps. Here is how you cook that.

Ingredients of Honey Pecan Coconut Crusted London Broil

  1. It’s of London Broil.
  2. You need 2 lb of London Broil.
  3. It’s 1/4 c of Honey (add more if needed).
  4. It’s 1/2 c of Panko Crumb.
  5. It’s 1/4 c of Coconut Flakes, unsweetened.
  6. It’s 1/8 c of finely chopped pecans.
  7. It’s To taste of Salt and pepper.
  8. Prepare of Pesto Bicuit.
  9. You need 1 pkg of Flaky biscuit (baked according to directions).
  10. You need 2 c of fresh basil leaves, packed (can sub half the basil leaves with baby spinach).
  11. You need 1/2 c of freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces).
  12. You need 1/2 c of extra virgin olive oil.
  13. Prepare 1/3 c of chopped walnuts.
  14. It’s 3 of garlic cloves, minced (about 3tsp).
  15. Prepare 1/4 tsp of salt, more to taste.
  16. It’s 1/8 tsp of freshly ground black pepper, more to taste.
  17. Prepare of Salad.
  18. Prepare 1/2 cup of Mustard Greens, coarsest chopped, and rinsed.
  19. You need 1/4 cup of Arugula, chopped and rinsed.
  20. Prepare 4 of Small Sweet Peppers, thinly sliced into rings.
  21. Prepare 2 Cloves of Garlic, chopped.
  22. Prepare 1/8 c of Onion, diced.
  23. Prepare 1 tbsp of Ginger, thinly chopped.
  24. Prepare 2 tbsp of Green Onion, chopped.
  25. It’s 1 c of cherry tomatoes, halved.
  26. You need 1/4 c of Pecans, roughly chopped.
  27. Prepare of Dressing.
  28. Prepare 1 of lemon, juiced (approximately 3-4 tablespoons).
  29. You need 1 tbsp of soy sauce.
  30. You need 3 tbsp of olive oil.
  31. You need 2 of garlic cloves, minced.
  32. Prepare to taste of salt,.
  33. Prepare of Scallops.
  34. Prepare 15 of large Scallops.
  35. You need of Salt and pepper, to season.
  36. It’s 1 tbsp of Ginger, grated.
  37. You need 1 Clove of Garlic, chopped.
  38. Prepare 2 tbsp of Butter, unsalted.

Fajitas are grilled strips of meat (often skirt steak) that are marinated and wrapped in a tortilla. Today, people commonly use a mixture of olive oil, honey, balsamic vinegar, and ginger to marinate the London Broil. Honey Pecan Coconut Crusted London Broil over Pesto Bicuit w/ Scallo.p Arugula & Mustard Green Salad and Asparagus. A quick and easy steak dinner from Dr.

Honey Pecan Coconut Crusted London Broil instructions

  1. Preheat smoker to 225° (usually it’s 180° but the smoker will have to get through the crust we are making). Pat the outsides dry with a paper towel. Season with salt and rub it all over and set for 10min to allow salt to meld in. Then coat the entire steak with honey and season again with pepper..
  2. Mix panko, coconut, and pecans well and layer over the London broil (don’t be afraid to rub into the honey as it is the sticking agent. Place in smoker for 1 hour 10min..
  3. The crust will not look cooked when it reaches 115-120°, but that is when you blast it to 300° for 10-15min or until inside temp is 120-125° and pull it out. Let rest 15min under aluminum foil to allow to maintain as much heat as possible..
  4. Mix mustard greens and arugula together and season with salt and pepper.
  5. For the dressing, in a small bowl or a jar fitted with a lid, whisk or shake together the lemon juice, soy sauce, olive oil and garlic. Set aside..
  6. Prep your veggies.
  7. Blanch asparagus by bring to boil in hot water, and letting cool down in an ice bath..
  8. For the Basil Pesto, put basil and chopped walnuts in food processor and pulse a several times..
  9. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula..
  10. While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor..
  11. Stir in salt and freshly ground black pepper, add more to taste. Refrigerate until ready..
  12. Pat dry your scallops. Don’t be afraid to lightly squeeze each one individually to get some of the excess water out (of previously frozen) and season with salt and pepper..
  13. In a frying pan or skillet, under medium heat, toss in garlic and ginger. Let sauté for about 30-35sec and slowly add in onion (25-30sec) or until translucent, peppers, half the green onion, etc. Reduce heat and add to motors at the end to bring up to heat..
  14. For the scallops, bring skillet to medium high heat, toss in butter and let melt. Place the scallops in a circular formation so you know where you started. Don’t move for about 2min. Check for browning at bottom and watch the sides for whitening. Flip each one as the brown (do not flip of it’s not browned (or it won’t cook properly). Toss in garlic and ginger on. The flip and repeat. Pull immediate when cooked..
  15. For the cook the biscuits according to directions on packaging. Season asparagus with salt pepper and garlic salt. And toss in oven with the biscuits for the last 5min..
  16. Plate the salad, and drizzle the dressing. Top with sautéed veggies and tomatoes. The halve the flakes biscuits and spread the pesto sauce over the opened ends. Take sliced (1/2”) London broil and place roughly 4-5 slices along the plate over lapping each other. Top with 3 asparagus. Add scallops at end of salad..
  17. Note that each portion of the dish will overlap each other. Serve and enjoy!.

Ian SmithFor more follow the hashtag #RachaelRayShow. Crock Pot London Broil Crockpot Apple-Nut Bread Pudding Crockpot Coconut-Pecan Sweet Potatoes Dad's Favorite Steak Sauce Dreamsicle Fudge Easy Crockpot Lasagna London broil is my favorite! Use a good marinade (I prefer mesquite by McCormick). Broil or grill from medium rare to rare. "London Broil" used to be a way of describing a method for cooking lean beef cuts such as flank or top round, which originally was to pan-fry it The term London Broil has since evolved to a method of marinating, and then either grilling or broiling the steak. Furthermore, butchers now sell a cut of beef.

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