London Broil Salad

London Broil Salad

SERVES 8

• 1–2 lbs (¹⁄₂–1 kg) London broil
• 16–32 oz (450–900 g) lettuce, shredded
• handful slivered almonds
• 1 red onion, sliced
• grape tomatoes, halved
• 1 avocado, diced
• 1 14-oz (400-g) can hearts of palm, sliced

MARINADE

• 1 tsp garlic powder
• ¹⁄₃ cup soy sauce
• ¹⁄₃ cup honey
• ¹⁄₃ cup orange juice

DRESSING

• 1 tsp salt
• ¹⁄₂ cup oil
• 1 tsp poppy seeds
• 2 tsp dry minced onion
• 1 tsp mustard
• ¹⁄₃ cup vinegar
• ¹⁄₂–³⁄₄ cup sugar

Place all the marinade ingredients in a gallon-size ziplock bag. Add the meat to the bag and marinate in the refrigerator for a couple of hours. Preheat oven to broil. Transfer meat to a pan and broil for 15 minutes on each side.

Cover and bake an additional 15 minutes. Remove from oven and allow to cool, then slice into thin strips. Assemble salad in a large bowl. Combine dressing ingredients in a small container and pour over salad immediately before serving.

Reviewed by Nechi Berman of Far Rockaway, NY

Every time I see this column I think, I should really write about the London Broil Salad. I make it any time there’s a special occasion — company, Yom Tov, as an appetizer for a sheva brachos.

As with all Mishpacha non-dessert recipes, I halved the sugar in the dressing. This affects the consistency slightly, but otherwise it’s too sweet for my family.

Since many of my family members do not tolerate soy, we use balsamic vinegar in the marinade instead of soy sauce.

Recently, one of my daughters asked that we make the dressing every Shabbos and serve it over a basic salad.

There’s more than one cut of meat called “London broil” in the local supermarkets. I prefer the thinnest one, called Flat London Broil.

(Originally featured in Family Table, Issue 712)