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Home honey Honey Pecan Coconut Crusted London Broil

Honey Pecan Coconut Crusted London Broil

Name: How to cook Honey Pecan Coconut Crusted London Broil - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

The Cast Iron Soulé

Honey Pecan Coconut Crusted London Broil

Over a Pesto Bicuit with Scallops, Arugula & Mustard Green Salad, and Asparagus. This meal came straight from the heart when I was trying to make something a little different and creative. I was originally going to do this with pork loin (which you still can), but I wanted to go outside the normal realm of possibilities with flavors. I hope you enjoy!

Ingredient

Food ration :

5 servings

Cooking time :

1hr 40min

2 lb

London Broil

1/4 c

Honey (add more if needed)

1/2 c

Panko Crumb

1/4 c

Coconut Flakes, unsweetened

1/8 c

finely chopped pecans

To taste

Salt and pepper

1 pkg

Flaky biscuit (baked according to directions)

2 c

fresh basil leaves, packed (can sub half the basil leaves with baby spinach)

1/2 c

freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)

1/2 c

extra virgin olive oil

1/3 c

chopped walnuts

garlic cloves, minced (about 3tsp)

1/4 tsp

salt, more to taste

1/8 tsp

freshly ground black pepper, more to taste

1/2 cup

Mustard Greens, coarsest chopped, and rinsed

1/4 cup

Arugula, chopped and rinsed

Small Sweet Peppers, thinly sliced into rings

1 Clove

Garlic, chopped

1/8 c

Onion, diced

1 tbsp

Ginger, thinly chopped

2 tbsp

Green Onion, chopped

1 c

cherry tomatoes, halved

1/4 c

Pecans, roughly chopped

lemon, juiced (approximately 3-4 tablespoons)

1 tbsp

soy sauce

3 tbsp

olive oil

garlic cloves, minced

to taste

salt,

large Scallops

1 tbsp

Ginger, grated

2 tbsp

Butter, unsalted

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 4

Mix mustard greens and arugula together and season with salt and pepper

* Step 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.

* Step 6

Prep your veggies

* Step 7

Blanch asparagus by bring to boil in hot water, and letting cool down in an ice bath.

* Step 8

For the Basil Pesto, put basil and chopped walnuts in food processor and pulse a several times.

* Step 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.

* Step 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.

* Step 11

Stir in salt and freshly ground black pepper, add more to taste. Refrigerate until ready.

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 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.