London Broil Salad
For the mustard-herb vinaigrette:
- 3/4 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 1 1/2 Tbs. chopped fresh thyme
- 1 1/2 Tbs. chopped fresh marjoram
- 1 1/2 Tbs. Dijon mustard
- 2 large garlic cloves, finely chopped
- 3/4 tsp. salt
- 3/4 tsp. freshly ground pepper
- 1 flank steak, about 1 1/2 lb. and 1 to
1 1/2 inches thick
- 1 large head romaine lettuce, leaves
torn into bite-size pieces
- 3 tomatoes, cut into wedges
- 1 wedge pecorino romano cheese
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, until nicely charred and cooked to your liking, 10 to 12 minutes total for medium-rare.
Transfer the meat to a carving board and let rest for about 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, sprinkle the shavings over the salad and serve immediately. Serves 6.
Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).