2 pounds London broil salt and pepper
2 tablespoons light soy sauce
1 tablespoon sriracha sauce
1 teaspoon garlic powderSalad
2 heads romaine lettuce or 16 ounces chopped romaine
½ cup sugar snap peas
1 cup button mushrooms, sliced
1 red or yellow pepper, diced finely (or ½ of each)
1 red onion, thinly sliced
½ cup toasted slivered almondsDressing
1 cup light mayonnaise
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon vanilla extract
3 tablespoons honey
1 teaspoon celery seed
3 cloves garlic, crushed
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon parsley flakes

  1. Preheat oven to broil.
  2. Place London broil in a baking pan and sprinkle with salt and pepper.
  3. Combine the soy sauce, sriracha sauce, and garlic powder. Drizzle over the meat.
  4. Broil for 6 to 8 minutes on each side, turning halfway through.
  5. Meanwhile, in a bowl, combine the lettuce, sugar snap peas, mushrooms, pepper, red onion, and almonds.
  6. Prepare the dressing: Combine the mayonnaise, lemon juice, water, vanilla extract, honey, celery seed, garlic, salt, pepper, and parsley flakes.
  7. Slice London broil into thin, small slices.
  8. Serve as a one-bowl salad: Toss the dressing into the salad bowl, add the sliced meat, and toss again.
  9. Alternatively, you can plate it individually. Drizzle each plated salad with the dressing and top with slices of London broil for a great appetizer.


Yield: 8 servings
