London Broil with Cherry Salsa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 268
- Total Fat
- 14
- Saturated Fat
- 4
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 22
- Cholesterol
- 71
- Sodium
- 330
- Total: 35 min
- Active: 25 min
Ingredients
London Broil:
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
3 garlic cloves, smashed
1 jalapeño, quartered
Juice of 1 lime
1/4 cup cilantro stems
1 teaspoon kosher salt, plus more for searing
1/2 teaspoon freshly ground black pepper
2 pounds top round steak (see Cook's Note)
Cherry Salsa:
4 ounces dried cherries
1/4 onion, minced
2 garlic cloves, minced
1/4 cup cilantro leaves, chopped
1 jalapeño, ribs intact, minced
Juice of 1 lime
Kosher salt
Directions
- Make the London broil: Combine the olive oil, vinegar, garlic, jalapeño, lime juice, cilantro stems, salt and pepper. Place the mixture in a large resealable plastic bag, add the steak, and seal. Refrigerate for 24 hours if time allows.
- Remove the meat from the marinade. Discard the marinade. Dry the meat and bring to room temperature.
- Meanwhile, make the cherry salsa by combining all ingredients. Season to taste. Set aside.
- Heat a large heavy-bottomed skillet over high heat. Season the steak with salt and sear for about 7 minutes on each side, until the internal temperature reads 130 degrees F. Transfer to a cutting board, tent with foil, and let rest about 10 minutes.
- Thinly slice against the grain, and serve with cherry salsa.
Cook’s Note
If your London broil is on the thicker side, preheat the oven to 500 degrees F. Sear the steak on each side until caramelized and finish in the oven until it reaches an internal temperature of 135 degrees F.