3-4 lbs. London broil, thick cut
Place steak in nonreactive shallow dish. Add all marinade. Let marinate at room temperature 3 hours. Turning occasionally. Remove steak from marinade. Reserve remaining liquid. Grill 3" above hot coals, basting with reserved marinade until desired doneness. Let stand.

Marinade

1/3 cup dark rum
¼ cup sherry wine vinegar
¼ cup honey
2 Tbsp. olive oil
2 Tbsp. Worcestershire
¾ cup finely chopped scallions
2 jalapenos, stemmed, seeds removed, finely diced
2 cloves garlic, crushed
2 Tbsp. grated ginger
1 Tbsp. chopped thyme
1 tsp. allspice
½ tsp. ground nutmeg
¼ tsp. ground cinnamon

Combine all ingredients in food processor. Process until smooth.

Three Potato Salad

2 large sweet potatoes
1 lb. Peruvian purple potatoes
1 lb. yukon gold potatoes
1 large red onion, thinly sliced
2 stalks celery, finely diced
1 apple, peeled, cored, diced
½ cup mayonnaise
½ cup sour cream
1 lemon, juiced
1 clove garlic, minced
1 tsp. curry powder
¼ cup chopped parsley
** sea salt and freshly ground black pepper

Wash sweet and yukon gold potatoes. Pierce with fork. Place in 400° oven. Bake until tender. Boil red potatoes in salted water until tender. Drain red potatoes. Chill with sweet and yukon gold potatoes overnight. Peel all potatoes. Cut into ½ inch cubes. Place in large bowl. Combine with all remaining ingredients. Season to taste with sea salt and freshly ground black pepper.

Grilled Tomatoes

3 medium yellow tomatoes, halved
3 medium red tomatoes, halved
2 large sweet onions, thinly sliced
2 Tbsp. olive oil
2 cloves garlic, crushed
1 Tbsp. chopped basil
2 Tbsp. unsalted butter
1 tsp. brown sugar
¼ cup balsamic vinegar
to taste sea salt and freshly ground black pepper

Combine olive oil, garlic, and basil in baking dish. Marinate tomatoes 30 minutes. In medium saucepan, melt butter over high heat. Sauté onions 2 minutes. Add brown sugar and balsamic vinegar. Cook until soft and caramelized. Season to taste with sea salt and freshly ground black pepper. Set aside. Grill tomatoes, cut side down, 2 minutes. Turn over. Brush with marinade. Cook 2 more minutes.

Presentation

6 sprigs rosemary
Slice London broil across grain in thin slices. Place three slices in center of warm serving plate. Top with caramelized onions. Garnish with grilled tomatoes, three potato salad, and rosemary sprig.