That Perfect London Broil Summer Salad
Ingredients
- 1 (approx. 2 lb) London broil
Marinade:
- 6 garlic cloves, minced
- ¼ cup soy sauce
- ¼ cup oil
- 2 tbsp balsamic vinegar
- 2 tbsp fish-free Worcestershire sauce
- 1 tbsp honey
- 1 tbsp mustard
- ½ tsp black pepper
- ½ tsp crushed red pepper flakes
For the dressing:
- ¼ cup white vinegar or apple cider vinegar
- ¼ cup silan, date, honey or maple syrup
- 2 tbsp spicy brown mustard
- 2 tbsp mayonnaise
For the salad:
- Mixed greens (our current favorite is Summer Crisp by Verdini)
- ¼ cup candied pecans
- 1 fennel, shaved thinly
- ½ cup cherry tomatoes, halved
- 1 Persian cucumber, sliced thinly
Instructions
- 1. Combine all marinade ingredients in a bag; add meat. Seal; marinate overnight in the refrigerator, turning over once or twice. Alternatively, you can freeze the meat at this point.
- 2. Set oven to broil. Place meat and marinade into a baking pan. Broil 10-12 minutes per side (for a total of 20-24 minutes), depending on how rare you like it. Let stand for 10 minutes, then slice thinly, the thinner the better. Serve straight up or over a salad.
- 3. Combine dressing ingredients in a jar. Shake well to mix. Refrigerate until ready to serve.
- 4. Combine all salad ingredients in a large bowl or in individual plates. Top with sliced London Broil (warm is best!) and drizzle with dressing. Enjoy!
