YIELD: 4 servings
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
3 garlic cloves, smashed
1 jalapeño, quartered
Juice of 1 lime
¼ cup cilantro stems
1 teaspoon salt, plus more for searing
½ teaspoon freshly ground black pepper
2 pounds top round steak
1 pound cherries, pitted and roughly chopped
¼ onion, minced
2 garlic cloves, minced
2 tablespoons cilantro, chopped
¼ jalapeño, ribs intact, minced
Juice of 1 lime
Kosher salt
1. Make the London broil Combine the olive oil, vinegar, garlic, jalapeño, lime juice, cilantro stems, salt, and pepper. Place the mixture in a large resealable plastic bag, add the steak, and seal. Refrigerate for 24 hours.
2. Remove the meat from the marinade. Discard marinade. Dry the meat and bring to room temperature.
3. Meanwhile, make the cherry salsa by combining all ingredients. Season to taste. Set aside.
4. Heat a large heavy-bottomed skillet over high heat. Season the steak with salt and sear for about 7 minutes on each side, until the internal temperature reads 130° F. Transfer to a cutting board, tent with foil, and let rest about 10 minutes.
5. Thinly slice against the grain, and serve with cherry salsa.