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!
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!
Cooking 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!
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