Recipe

London Broil Salad Recipe

	Chefmeow / All my dishes 1 year, 1 month ago Yummy. Enjoy Prep:10m Cook:30m Servings:4	Chefmeow
	salad beef main herby mustardy elegant easy impressive lettuce tomatoes cheese

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Ingredients

3/4 cup extra virgin olive oil

1/3 cup balsamic vinegar

1-1/2 tablespoons chopped fresh thyme

1-1/2 tablespoons chopped fresh marjoram

1-1/2 tablespoons Dijon mustard

2 large garlic cloves finely chopped

1 teaspoon salt

1 teaspoon freshly-ground black pepper

2 pound flank steak cut into strips

1 large head romaine lettuce torn

3 tomatoes cut into wedges

1 wedge pecorino Romano cheese

Directions

In a small bowl, whisk together the olive oil, vinegar, thyme, marjoram, mustard, garlic, salt and pepper.

Place the meat in a shallow nonreactive dish just large enough to hold it flat.

Pour half of the vinaigrette over the meat and turn to coat both sides.

Cover and refrigerate for at least 4 hours or up to 24 hours turning occasionally.

Cover and refrigerate the remaining vinaigrette.

Remove the meat from the refrigerator 30 minutes before grilling.

Prepare a charcoal or gas grill for direct grilling over high heat.

Remove the meat from the marinade reserving the marinade.

Grill the meat over the hottest part of a charcoal fire or directly over the heat elements of a gas grill turning once or twice and brushing with the reserved marinade for up to 5 minutes before the meat is done approximately 15 minutes.

Transfer the meat to a carving board and let rest for 5 minutes.

Thinly slice across the grain reserving any meat juices that accumulate.

In a large bowl toss the lettuce with the reserved vinaigrette then divide the lettuce evenly among individual plates.

Arrange the meat over the lettuce then arrange the tomato wedges around the meat dividing evenly.

Drizzle the steak with any accumulated meat juices.

Using a vegetable peeler or paring knife shave the cheese and sprinkle the shavings over the salad and serve immediately.

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