Fustini's Oils and Vinegars
London Broil with Red Onion and Pineapple Confit

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London Broil with Red Onion and Pineapple Confit

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London Broil with Red Onion and Pineapple Confit


Submitted by Corporate Chef Andy Stewart

Servings4

Ingredients

Lime Marinated Onions
Pineapple Confit

Directions

Step 1. 

Prepare a hot grill or outdoor cooking apparatus.  Rub Fustini’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.


Step 2.  Lime Marinated Onion

Place onions into a large container.  Pour lime juice, Fustini’s Persian Lime olive oil and Sriracha over top and stir to coat.  Refrigerate overnight.


Step 3.  Pineapple Confit

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’s vinegar, brown sugar and cloves and bring to simmer. Simmer until thickened - 8 to 10 minutes. Season with salt and serve hot.




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