London Broil with Red Onion and Pineapple Confit
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London Broil with Red Onion and Pineapple Confit
Category
Meat and Poultry
Ingredients
- 1 flank steak - trimmed of excess fat
- Fustini’s Robust SELECT olive oil
- salt and pepper
- flour
- 1 red onion -peeled and sliced thin
- 1/4 cup lime juice
- 1 tablespoon Fustini’s Persian Lime olive oil
- 1 tablespoon Farm Style Sriracha
- 2 tablespoons Fustini’s Robust SELECT olive oil
- 1 small sweet onion - minced
- 1/2 pineapple - peeled, cored and diced
- 1/4 cup pineapple juice
- 1/4 cup Fustini’s Iron Fish Honey Vinegar
- 3 tablespoons brown sugar
- pinch ground cloves
- salt
Ingredients
Lime Marinated Onions
Pineapple Confit
Directions
- Prepare a hot grill or outdoor cooking apparatus. Rub Fustini&rsquo,s olive oil on the flank steak. Season with salt and pepper and bread in enough flour to coat. Place cast iron pan onto grill and preheat. Carefully place flank into dry cast iron pan and sear over high heat for 7 minutes. (There will be a considerable amount of smoke this is why it is best to cook the flank outdoors.) Turn flank over and sear the other side for 7 minutes. Remove from pan and let stand before slicing against the grain and serving with lime-marinated onions and pineapple Confit.
- Place onions into a large container. Pour lime juice, Fustini&rsquo,s Persian Lime olive oil and Sriracha over top and stir to coat. Refrigerate overnight.
- Heat olive oil in a large skillet over moderate heat. Add onion and cook until translucent - 5 minutes - stirring often. Add pineapple and cook for several minutes. Add pineapple juice. Fustini&rsquo,s vinegar, brown sugar and cloves and bring to simmer. Simmer until thickened - 8 to 10 minutes. Season with salt and serve hot.