London Broil with Coconut Curry Peanut Sauce
recipe was found online at food.com
I used to make this recipe a long time ago and then I realized I could make it fit into the 21 day fix! I was so excited to make it work. This is DELICIOUS. I know it sounds weird, but it is so good!
So I started with my side dish (which is not the prettiest looking dish) but it is sauteed squash.This dish usually uses a lot of butter and sugar. I adapted it to fit into 21 DF. Start by putting a little olive oil in a pan. (about 2 tsp) Add a sliced onion (about softball size) cooking it down until the onions start to brown a little. Next add your diced squash (I usually use about 4 medium squash) , 2 tsp. of honey, salt and pepper. I will saute this until it starts to get brown. You don't want it to burn. I will add water 1/3 of a cup at a time to the pan and let it slowly cook down. The water will absorb/evaporate, so just make sure it doesn't burn.
onions cooking down.
|Squash slowly cooking down.|
Now onto the main dish.
You will need:
1 london broil
lite coconut milk
natural peanut butter
unsweet coconut flakes
not pictured : lime, curry powder
(the recipe calls for brown sugar and I used honey instead)
Heat your grill to high heat (between 450 and 500)
Get your rice cooking on the stove or in a rice cooker (this takes about 20 minutes)
salt and pepper your london broil.
Place it on the grill and cook for 4 minutes on each side (DO NOT COOK MORE THAN 5 MINUTES) This is something I learned the hard way. This cooks PERFECTLY in 4 minutes on each side. London broil is a tougher piece of meat and leaving it slightly pink in the middle is the best way to eat it. Trust the time!
While the london broil is cooking toast the coconut in a pan until light brown on the edges.
To make the sauce you want to combine:
1 can of coconut milk
1/4 cup peanut butter
2 tsp curry powder
juice from 1 lime
1/4 cup honey
Bring to a boil on medium heat. Stirring occasionally. Once it boils turn it down to keep it warm. This sauce will get thick as it cooks.
Once the steak is beautifully cooked cover it in tin foil and let it sit for about 10 minutes.
To serve add 1 yellow of rice. Slice meat against the grain diagonally. Use 1-2 Tablespoons of sauce, sprinkle with toasted coconut and scallions. Serve with a side of squash or a salad etc.
Rice 1 Yellow (not quite filled all the way up)
Meat: 1 Red (2 if you need more protein)
Sauce: 2 Tsp, The rest of the yellow container
Squash: 1 Green, 1 tsp