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Before you jump to Honey Pecan Coconut Crusted London Broil recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

Healthy eating is today a great deal more popular than it used to be and rightfully so. There are a lot of health conditions associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. Everywhere you look, people are encouraging you to live a healthier way of life but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a terrible way. A lot of people typically believe that healthy diets require a great deal of work and will significantly change the way they live and eat. It is possible, though, to make several minor changes that can start to make a difference to our everyday eating habits.

One way to approach this to begin seeing some results is to understand that you do not need to alter everything at once or that you have to entirely do away with certain foods from your diet. If you wish to commit to a wholesale change, that is okay but the main thing at first is to try to ensure that you are making more healthy eating choices. As you become accustomed to the taste of these foods, you will discover that you’re eating more healthily than you used to. Gradually, your eating habits will change and your new eating habits will totally replace the way you ate before.

Hence, it should be fairly obvious that it’s not difficult to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to honey pecan coconut crusted london broil recipe. To make honey pecan coconut crusted london broil you need 38 ingredients and 17 steps. Here is how you do it.

The ingredients needed to prepare Honey Pecan Coconut Crusted London Broil:

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

Steps to make Honey Pecan Coconut Crusted London Broil:

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!

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