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Grilled London Broil

Grilled London Broil with corn, onion, and pepper relish.
Course: Main Course
Keyword: Corn, Flank Steak
Author: Michael Archibald, Herrington on the Bay Catering

Ingredients

Corn, Onion and Pepper Relish

  • 1 vine ripe tomato
  • 4 ears fresh corn
  • 1 1/2 red onion
  • 1 green bell pepper
  • 1/2 orange bell pepper
  • 1/2 red bell pepper
  • 1 jalapeno pepper
  • 1/4 cup sugar
  • 1/2 tbsp mustard seed
  • 1/2 tbsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup apple cider or apple juice

London Broil

  • 2 lbs flank steak
  • 2 tbsp kosher salt
  • 1 tbsp black pepper

Instructions

Corn Onion and Pepper Relish

  • Cut the tomatoes, peppers, and onion into a quarter-inch dice.
  • Shuck the corn and remove kernels from the ears. Chef Tip: to remove the kernels, place the flat end of the cob in the center of a Bundt pan and run the knife down each side to easily remove the kernels and contain them.
  • In a large pot combine all the ingredients and simmer for about 15 to 20 minutes over low heat until the corn is tender.
  • Place the relish in the fridge and served chilled or at room temperature with any roasted or grilled beef.

London Broil

  • Preheat the grill on high.
  • Trim excess fat from the edges of the flank steak and season with salt and pepper on both sides.
  • Char grill the steak on both sides, rotating once on each side to create "X marks" using the grill. Each side should take approximately 5 minutes.
  • Remove steak from heat and let rest for approximately 5 minutes. Then cut and serve immediately with relish on the side.