I love the idea of stretching a roast to give everyone a satisfying bite, especially when you aren’t serving meat for the main. These crispy cubes of London broil totally accomplish that goal. Coated in a sweet and citrusy glaze and layered on a spicy and crunchy slaw, this dish is a feast for the senses and an experience that you’ll want to repeat on a weekly rotation.

Serves 8–10

•  2 1/2 –3 lb (1.15–1.36 kg) London broil, cut into 1-inch (2 1/2-cm) pieces
• 1 cup orange juice
• 1/4  cup balsamic vinegar
• 1/4  cup silan
• 2 cubes frozen garlic
• 2 cubes frozen ginger
• 1 tsp onion powder
• 1/2  tsp salt
• 1/4  tsp pepper
• 1/4  tsp crushed red pepper
• 2 Tbsp cornstarch
• 2 tsp Montreal steak spice
• 2 Tbsp oil (I use avocado oil)

Jalapeño Slaw

• 1/4  cup mayonnaise
• 1 cube frozen garlic
• 1/2  Tbsp Dijon mustard
• 1/2  Tbsp apple cider vinegar
• 1 Tbsp lemon juice
• 2 Tbsp honey
• 1 Tbsp chopped cilantro or 3 cubes frozen cilantro
• 1 14-oz (400-g) pkg shredded red cabbage
• 1 shallot or ½ red onion, sliced into thin half-moons
• 1/2  jalapeño pepper, deseeded and diced
• 1/2  red pepper, thinly sliced into matchsticks
• salt and pepper, to taste

Combine orange juice, balsamic vinegar, silan, garlic, ginger, onion powder, salt, pepper, and crushed red pepper in a bowl and mix. Add London broil. Marinate in the fridge for at least 30 minutes, or overnight.

Take the meat out of the marinade, reserving the marinade. Toss the cubes in the cornstarch and Montreal steak spice.

Heat oil in a pan. Add the cubes to the pan and let them fry without moving for 2 minutes; they should get a nice crust. Then flip the meat and fry for another 2 minutes. Remove from heat and allow to rest.

Add the marinade to the hot pan and bring to a simmer. Cook for 10 minutes, or until it gets nice and thick. Toss the meat in the sauce.

To make the slaw, mix mayonnaise, garlic, mustard, vinegar, lemon juice, honey, and cilantro. Add the cabbage, shallot or onion, jalapeño, and pepper. Season with salt and pepper. Toss to coat.

To serve, put a scoop of slaw on each plate and top with a few cubes of London broil. Enjoy!