Monnett Farms Featured at Governor Hogan’s Buy Local Cookout

We were thrilled to be included on the menu at the Governor’s Annual Buy Local Cookout. Chef Mike Archibald of Herrington on the Bay Catering in Anne Arundel county submitted a recipe for London Broil with Corn, Onion and Pepper Relish. Beef for the recipe was sourced from our farm as well as Progressive Farm in Anne Arundel County. The corn, onion and peppers were sourced from Swann Farms in Calvert County. 

Get the Recipe!

Chef Mike’s recipe is featured below as well as a link to the Governor’s 2015 Buy Local Cookbook

LONDON BROIL WITH CORN, ONION & PEPPER RELISH

Recipe by Mike Archibald of Herrington on the Bay Catering
Featured at Maryland Governor Hogan’s 2015 Buy Local Cookout

Corn, Onion, and Pepper Relish (yield 2 pints)

• 1 vine ripe tomato
• 4 fresh corn
• 1 1/2 red onion
• 1 green bell pepper, 1/2 orange bell pepper, 1/2 red bell pepper
• 1 jalapeno pepper
• 1/2 cup sugar
• 1/2 tablespoon mustard seed, 1/2 tablespoon kosher salt,
  1/4 teaspoon black pepper
• 1/4 cup apple cider or apple juice

London Broil

• 2 pounds flank steak
• 2 tablespoons kosher salt
• 1 tablespoon black pepper

To make the relish: First, cut tomatoes, peppers and onion into a quarter-inch dice. Shuck the corn and remove the kernels from the ears. To remove kernels, place root end of the corn cob in the center of a bundt pan and run the knife down the side to easily remove the kernels and contain them.

In a large pot, combine all the ingredients and simmer for 15 to 20 minutes until the corn is tender. Place the relish in the fridge and serve chilled or at room temperature with any roasted or grilled beef.

To make the steak: Preheat the grill on high. Remove the excess fat from the edges of the flank steak and season with salt and pepper. Char grill the steak on both sides, rotating once on each side to create “X” marks. Each side should take approximately 5 minutes total. 

Herrington on the Bay Catering had a winning recipe for the 2015 Buy Local Cookout – Owner Anna Chaney & Chef Mike Archibald