Recipe: Appetizing Honey Pecan Coconut Crusted London Broil

Honey Pecan Coconut Crusted London Broil. London broil beef cut is great for this slow cooker honey balsamic beef recipe. This slow cooker beef recipe is loaded with richness and goodness with he. Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa.

Spread mixture on a sheet of wax paper. Roll fish in coconut mixture, turning to coat evenly. Macadamia and Coconut Crusted Mahi Mahi With Pineapple Salsa. olive oil, london broil, seasoning. Honey Pecan Coconut Crusted London Broil most diverse and own ideal flavor that unique. Few kinds of Honey Pecan Coconut Crusted London Broil recipes are also enough convenient to process and dont take long. Although not everyone likes Honey Pecan Coconut Crusted London Broil food, nowadays several people are getting attached and like the various Honey Pecan Coconut Crusted London Broil foods available. This can be visible from the number of restaurants that prepare Honey Pecan Coconut Crusted London Broil as one of the serving. You can cook Honey Pecan Coconut Crusted London Broil using 38 ingredients and 17 steps. Here is how you cook it.

Ingredients of Honey Pecan Coconut Crusted London Broil

1. It's of London Broil.
2. You need 2 lb of London Broil.
3. Prepare 1/4 c of Honey (add more if needed).
4. Prepare 1/2 c of Panko Crumb.
5. You need 1/4 c of Coconut Flakes, unsweetened.
6. Prepare 1/8 c of finely chopped pecans.
7. It's To taste of Salt and pepper.
8. Prepare of Pesto Bicuit.
9. You need 1 pkg of Flaky biscuit (baked according to directions).
10. Prepare 2 c of fresh basil leaves, packed (can sub half the basil leaves with baby spinach).
11. You need 1/2 c of freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces).
12. It's 1/2 c of extra virgin olive oil.
13. It's 1/3 c of chopped walnuts.
14. You need 3 of garlic cloves, minced (about 3tsp).
15. It's 1/4 tsp of salt, more to taste.
16. You need 1/8 tsp of freshly ground black pepper, more to taste.
17. It's of Salad.
18. Prepare 1/2 cup of Mustard Greens, coarsest chopped, and rinsed.
19. It's 1/4 cup of Arugula, chopped and rinsed.
20. It's 4 of Small Sweet Peppers, thinly sliced into rings.
21. You need 2 Cloves of Garlic, chopped.
22. You need 1/8 c of Onion, diced.
23. It's 1 tbsp of Ginger, thinly chopped.
24. Prepare 2 tbsp of Green Onion, chopped.
25. Prepare 1 c of cherry tomatoes, halved.
26. You need 1/4 c of Pecans, roughly chopped.
27. It's of Dressing.
28. It's 1 of lemon, juiced (approximately 3-4 tablespoons).
29. It's 1 tbsp of soy sauce.
30. Prepare 3 tbsp of olive oil.
31. It's 2 of garlic cloves, minced.
32. You need to taste of salt,.
33. You need of Scallops.
34. You need 15 of large Scallops.
35. It's of Salt and pepper, to season.
36. It's 1 tbsp of Ginger, grated.
37. It's 1 Clove of Garlic, chopped.
38. You need 2 tbsp of Butter, unsalted.

Herb-Crusted London Broil With Mushroom-Shallot Sauce Over Roasted VegetablesCDKitchen. View the recipe and nutrition for Coconut Pecan Chicken, including calories, carbs, fat, protein, cholesterol, and more. Want to use it in a meal plan? Check that coating browns but does not burn.

Honey Pecan Coconut Crusted London Broil step by step

1. Preheat smoker to 225° (usually it’s 180° but the smoker will have to get through the crust we are making). Pat the outsides dry with a paper towel. Season with salt and rub it all over and set for 10min to allow salt to meld in. Then coat the entire steak with honey and season again with pepper..
2. Mix panko, coconut, and pecans well and layer over the London broil (don’t be afraid to rub into the honey as it is the sticking agent. Place in smoker for 1 hour 10min..
3. The crust will not look cooked when it reaches 115-120°, but that is when you blast it to 300° for 10-15min or until inside temp is 120-125° and pull it out. Let rest 15min under aluminum foil to allow to maintain as much heat as possible..
4. Mix mustard greens and arugula together and season with salt and pepper.
5. For the dressing, in a small bowl or a jar fitted with a lid, whisk or shake together the lemon juice, soy sauce, olive oil and garlic. Set aside..
6. Prep your veggies.
7. Blanch asparagus by bring to boil in hot water, and letting cool down in an ice bath..
8. For the Basil Pesto, put basil and chopped walnuts in food processor and pulse a several times..
9. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula..
10. While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor..
11. Stir in salt and freshly ground black pepper, add more to taste. Refrigerate until ready..
12. Pat dry your scallops. Don’t be afraid to lightly squeeze each one individually to get some of the excess water out (of previously frozen) and season with salt and pepper..
13. In a frying pan or skillet, under medium heat, toss in garlic and ginger. Let sauté for about 30-35sec and slowly add in onion (25-30sec) or until translucent, peppers, half the green onion, etc. Reduce heat and add to motors at the end to bring up to heat..
14. For the scallops, bring skillet to medium high heat, toss in butter and let melt. Place the scallops in a circular formation so you know where you started. Don’t move for about 2min. Check for browning at bottom and watch the sides for whitening. Flip each one as the brown (do not flip of it’s not browned (or it won’t cook properly). Toss in garlic and ginger on. The flip and repeat. Pull immediate when cooked..
15. For the cook the biscuits according to directions on packaging. Season asparagus with salt pepper and garlic salt. And toss in oven with the biscuits for the last 5min..
16. Plate the salad, and drizzle the dressing. Top with sautéed veggies and tomatoes. The halve the flakes biscuits and spread the pesto sauce over the opened ends. Take sliced (1/2”) London broil and place roughly 4-5 slices along the plate over lapping each other. Top with 3 asparagus. Add scallops at end of salad..
17. Note that each portion of the dish will overlap each other. Serve and enjoy!.

Serve the pecan crusted tenders with the honey mustard sauce on the side. The recipe makes a fair amount but you'll be glad to have extra; they go quickly and leftovers are delicious the next day served warm and crispy over a salad. Honey Mustard Pecan-Crusted Chicken - tender chicken breasts are coated with a crispy panko pecan mixture, oven baked, then finished with a fair drizzling of honey mustard glaze. Pecan-crusted Trout with Peach-Habanero Chile Sauce. I had some halibut, and was in a hurry to find a recipe.

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