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For the beef:
- 1 pkg @thecedarmarket deveined shoulder London broil
- 1/4 cup flour
- 3 tbsp mayonnaise
- 3 tbsp Dijon mustard
- 1 cup Panko crumbs
- Oil to fry
For the corn:
- 1 red onion
- 1 package frozen corn
- 1 cup extra virgin olive oil + 2 tbsp
- 1 tbsp salt
- 1/2 tbsp sumac
- 1 tbsp @thecedarmarket Baja fish taco seasoning
Recipe created for Cedar Market by: @Foodkidsandsleep
The beef is tender and juicy with a killer crunch that’ll have you scooping up the crumbs of crust. I serve it with a spiced broiled sweet corn, and creamy tangy guacamole. Each individual component is great on its own, but as a single composed bite… it’s just otherworldly!
Cooking Instructions
Beef
Cut the London broil in half width wise, then butterfly one half (double if doing both). When you get about a half inch from the edge, fold it over at the middle. Cover with parchment paper and then pound thin (it should almost double in size).
Dust with flour then brush on half the mayo and mustard, and sprinkle on the panko crumbs. Press to adhere. Flip & repeat.
Fry in a wide pan or griddle on medium low heat with oil. Roughly 3 minutes per side.
Corn
Slice the onion thinly from pole to pole, and add to a small bowl. Add the salt and sumac and cover with the oil. Set this aside, as it is best after at least 1 hour of marinating.
Add your corn to a sheet pan, then add the oil and fish taco seasoning; tossing it well. Add to your broiler and cook for 5-7 minutes or until just beginning to char. Mix the corn together with the onions.
To serve, add the beef to a platter with the corn and onions and top with guacamole.
Enjoy!
