I grilled a London Broil last week, but did not marinate it long enough and it came out a bit chewy.  (If there is a reoccurring theme to the past couple posts it would be “making the best of kitchen mistakes”.)  I tried to make it into a sandwich, but the meat was too tough and I could not bite through it.  I did not want to cook it again – risking making it chewier – and with the heat, I wanted to find a way to serve it cold.

Since the beef was so chewy and would not work in strips, I decided I would cut it into bite-sized pieces. I also decided to serve it cold – and just make a simple salsa to top it – so it was not just a pile of meat.

To make the salsa:

Add to blender:
- 2 medium tomatoes
- 1/2 onion
- 1 clove garlic
- large handful of cilantro
- 1/2 jalapeño scraped and seeded (if you want your salsa spicier, you can leave the seeds in or add more pepper – I wanted something not too over powering, but just with a light kick)

I also decided to add some corn, since we got the first ears of the season from the market on Saturday morning.  They were small ears, so I used two – cutting the kernels off and then cooking them in a frying pan on medium heat.

Toss the corn with the blended items and then spoon over the beef.