2 pounds London Broil (beef flank steak or similar cut), 1 inch thick
Marinade: 1/2 Teaspoon crushed red-pepper flakes
1 Tablespoon fresh lemon juice
1 Tablespoon Dijon mustard
1 Tablespoon olive oil
Dressing: 1/2 Teaspoon salt
1/2 Teaspoon pepper
2 Tablespoons fresh lemon juice
1/4 Cup olive oil
1 Tablespoon Dijon mustard
1/4 Cup water
Salad: 6 cups shredded romaine lettuce
1 large ripe tomato, cut into wedges
1/2 pound fresh mushrooms, sliced
2 scallions (or green onions), thinly sliced
Instructions
Preheat oven to 350 degrees. Wrap garlic tightly in foil. Bake 1 hour or until soft.
After garlic has baked 30 minutes, place meat in glass baking dish. In a small bowl, combine marinade ingredients; whisk until blended. Pour over meat. Turn to coat. Let stand 30 minutes.
Finish dressing: Carefully unwrap garlic; when cloves are cool enought to handle, squeeze pulp from each into food processor (or blender). Add salt, pepper, lemon juice, oil and mustard; process until mixture is blended and smooth. With motor running gradually add the water through the feed tube; process until dressing is smooth and creamy.
Preheat broiler. Place meat on rack in broiler pan. Broil 5 inches from heat source 8 minutes on each side for medium-rare. Remove meat to cutting board; let stand 10 minutes. Thinly slice across the grain.
Assemble salad: On large platter, arrange in layers; lettuce, tomatoes, mushrooms and scallions. Top with meat slices. Pass dressing separately.
Originally Submitted
12/8/2007
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