Ingredients
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4 tbsp olive oil, divided
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2 tbsp apple cider vinegar
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2 tsp ground cumin
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2 lbs top-round London broil steak
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2 cups thinly sliced rhubarb
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1 cup chopped strawberries
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1/2 cup chopped cilantro
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1/4 cup chopped red onion
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2 tbsp lime juice
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1 tbsp honey
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1 jalapeno
Steps
1
In a large resealable bag, combine 3 tbsp oil, vinegar, and cumin. Season with salt and pepper. Using a meat mallet or rolling pin, on a cutting board, pound the steak on both sides to tenderize and flatten to an even thickness. Add steak to bag and seal. Massage bag to coat steak. Marinate at least 30 min. or up to overnight.
2
Bring a small pot of water to a boil on high. Add the rhubarb and cook 1 min. Drain in colander and rinse well with cold water. Transfer rhubarb to a paper towel–lined plate to drain.
3
Arrange an oven rack 6 inches from broiler. Set a large cast-iron skillet on rack. Preheat broiler to high. Carefully remove hot skillet from oven. Place steak in skillet and transfer to oven. Broil 4–5 min. per side, or to desired doneness (internal temperature of 135°F for medium-rare). Let steak rest at least 10 min.
4
Meanwhile, add the strawberries, blanched rhubarb, cilantro, onion, lime juice, honey, and remaining 1 tbsp oil to a medium bowl. Remove the seeds from the jalapeño. Finely chop jalapeño and add to bowl. Season with salt and pepper and gently toss to combine. Thinly slice steak against the grain and serve with strawberry-rhubarb salsa.
