1 Proffitt Cattle Company certified organic London Broil
Sea Salt and Heidi’s Hot Pepper Blend
For the Strawberry Salsa
20-30 local strawberries
2 cups local blueberries ( Or mangoes)
1 bunch local cilantro, chopped
2 charred jalapenos, finely minced ( seed-in will be hotter, seeds removed will be less hot)
lime juice to taste
4 Tbsp. Pour Olive Blood Orange EVOO
2 Tbsp. Pour Olive Raspberry White Balsamic Vinegar
OuterBanks Sea salt to taste
For perfectly grilled London Broil: Season one side of the London Broil with salt and pepper.
Place the steak, seasoned side down, at an angle on the grill grids and grill 3 mins; then turn the steak at the opposite angle and grill 3 minutes more - this will give you a cross hatched grill mark on the steak. Then, flip the steak over, season and grill again 3 mins; then turn at an angle and grill 3 minutes more..
Remove beef from grill, cool slightly and let it rest for 10 mins or so, Slice the steak, against the grain, with a sharp knife into thin slices and serve with salsa and onions.
For the salsa:
Mix everything in a bowl. Taste the salsa and adjust any of the ingredients to your taste.
Chill until ready to serve.
FOR THE CALCOTS:
2 bunches of spring onions
Your favorite EVOO
Salt and Pepper
Trim the root ends off of the onions. Drizzle onions with olive oil and season with salt and pepper. Grill onions on a charcoal grill with a medium-hot fire or a gas grill, heated to medium-high.
Continue to turn onions as each side blackens. When onions are blackened on all sides, remove from grill and wrap in newspaper. Place onions in a roasting pan and cover with foil for 30-45 minutes to steam.
To eat: Grasp the onions at the top of the light green part (just before the onion branches out into separate green stalks). Twist this part of the onion and pull the blackened part off, leaving you with a clean, white column of onion - Enjoy bite for bite with the grilled steak and salsa/