Honey Pecan Coconut Crusted London Broil
Honey Pecan Coconut Crusted London Broil

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, honey pecan coconut crusted london broil. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Honey Pecan Coconut Crusted London Broil is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Honey Pecan Coconut Crusted London Broil is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have honey pecan coconut crusted london broil using 38 ingredients and 17 steps. Here is how you can achieve that.

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