This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

London Broil with Strawberry Rhubarb Salsa

4 tablespoons olive oil, divided
2 tablespoons apple cider vinegar
2 teaspoons ground cumin
salt and pepper to taste
2 pounds top-round London broil steak
2 cups thinly sliced rhubarb
½ cup chopped strawberries
¼ cup chopped cilantro
¼ cup chopped red onion
2 tablespoons lime juice
1 tablespoon honey
1 jalapeno, diced

In a large resealable bag, combine 3 tablespoons 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 the bag to coat the steak. Marinate at least 30 minutes, or overnight.

Bring a small pot of water to a boil. Add the rhubarb and cook 1 minute. Drain in a colander, and rinse well with cold water. Transfer rhubarb to a paper towel–lined plate to drain.

Arrange an oven rack 6″ inches from the broiler. Set a large cast-iron skillet on the rack. Heat broiler to high. Carefully remove the hot skillet from the oven. Place the steak in the skillet and transfer to the oven. Broil 4–5 minutes per side, or to desired doneness (internal temperature of 135° for medium-rare). Let the steak rest at least 10 minutes.

Meanwhile, in a medium bowl, add the strawberries, blanched rhubarb, cilantro, onion, lime juice, honey and remaining 1 tablespoon oil. Remove the seeds from the jalapeño. Finely chop the jalapeño and add to the bowl. Season with salt and pepper, and gently toss to combine.

Thinly slice steak against the grain and serve with strawberry-rhubarb salsa.