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Grilled North Carolina London Broil with Calcots and NC Strawberry Salsa


Course Main Course
Servings 4 servings
Author Charlotte Culinary Expert, Heidi Billotto


  • 1 local London Broil
  • Sea Salt and Heidi’s Hot Pepper Blend
  • For the Strawberry Salsa
  • 20-30 local strawberries
  • 2 cups local blueberries
  • 1 bunch local cilantro chopped
  • 2 charred jalapenos finely minced ( seed-in will be hotter, seeds removed will be less hot)
  • lime juice to taste
  • 4 Tbsp. Blood Orange EVOO
  • 2 Tbsp. Raspberry White Balsamic Vinegar
  • OuterBanks SeaSalt to taste

For the Calcots:

  • 1 bunch local green or purple onions
  • Your Favorite EVOO
  • wet newspaper


For perfectly grilled London Broil: Season one side of the London Broil with salt and pepper.

  1. Place the steak, seasoned side down, at an angle on the grill grids and grill 3 mins; then turn the steak at the opposite angle and grill 3 minutes more - this will give you a cross hatched grill mark on the steak. Then, flip the steak over, season and grill again 3 mins; then turn at an angle and grill 3 minutes more..
  2. Remove beef from grill, cool slightly and let it rest for 10 mins or so, Slice the steak, against the grain, with a sharp knife into thin slices and serve with salsa and onions.


  1. Mix everything in a bowl. Taste the salsa and adjust any of the ingredients to your taste.
  2. Chill until ready to serve.


  1. Place the whole green or purple onions on a preheated medium hot grill. Grill on all sides until the onions are completely charred. Remove the blackened onions from the grill and wrap them up in the wet newspaper. Place them in a roasting pan and cover to let them steam.

To Eat:

  1. Peeled the charred part away from the onion and enjoy the charred flavor bite for bite with each bite of perfectly cooked London Broil.

Recipe Notes

In every recipe I cook or share I try hard to use as many local ingredients as possible.

I love the coarse Pink Himalayan sea salt I find at Savory Spice and the peppercorns in Heidi's Hot Pepper Blend ( a blend I grind myself made from black lampong, black malabar and pink reunion peppercorns ) comes from the Savory Spice Shop as well.

I also love using North Carolina's own Outerbanks SeaSalt and I mix and match my salts as I please, and suggest that you do the same.

The blood orange infused extra virgin olive oil in the recipe and the raspberry white balsamic vinegar both are available in Charlotte at Pour Olive on East Blvd.