The Marinade
1/3 cup dark rum
1/4 cup sherry wine vinegar
1/4 cup honey
2 Tbsp. olive oil
2 Tbsp. Worcestershire
3/4 cup finely chopped scallions
2 cloves garlic, crushed
1 Tbsp. chopped thyme
Combine all ingredients in food processor. Process until smooth.
"Are You Game?" London Broil
3-4 lbs. prime London broil, thick cut
1 1/2 Tbsp. "Are You Game?"
Place steak in nonreactive shallow dish. Add marinade. Let marinate at room temperature 3 hours. Turning occasionally. Remove steak from marinade. Rub meat thoroughly with "Are You Game?". Grill 3" above hot coals until desired doneness. Let stand.
Three Potato Salad
2 large sweet potatoes
1 lb. Peruvian purple potatoes
1 lb. yukon gold potatoes
2 stalks celery, finely diced
1 apple, peeled, cored, diced
1/2 cup mayonnaise
1/2 cup sour cream
1 lemon, juiced
1 clove garlic, minced
1 tsp. curry powder
1/4 cup chopped parsley
2 Tbsp. minced chives
to taste 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.
Caramelized Onions
2 Tbsp. unsalted butter
2 large red onions, thinly sliced
1 tsp. brown sugar
1/4 cup balsamic vinegar
to taste sea salt and freshly ground black pepper
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.
Grilled Tomatoes
3 medium yellow tomatoes, halved
3 medium red tomatoes, halved
2 Tbsp. olive oil
2 cloves garlic, crushed
1 Tbsp. chopped basil
to taste sea salt and freshly ground black pepper
Combine olive oil, garlic, and basil in baking dish. Marinate tomatoes 30 minutes. 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.