Steps to Prepare Ultimate Honey Pecan Coconut Crusted London Broil

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Steps to Prepare Quick Honey Pecan Coconut Crusted London Broil. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Honey Pecan Coconut Crusted London Broil, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Honey Pecan Coconut Crusted London Broil delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Honey Pecan Coconut Crusted London Broil is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Honey Pecan Coconut Crusted London Broil estimated approx 1hr 40min.

To begin with this particular recipe, we must first 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.

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!

Ingredients and spices that need to be Get to make Honey Pecan Coconut Crusted London Broil:

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

Steps to make 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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