Loaded with veggies, nuts, and delicious steak!
Recipe:
Steak: 2 lb. London broil
2 tablespoons Marsala wine
2 tablespoons olive oil
1 tablespoon soy sauce
4 cubes frozen garlic
4 cubes frozen ginger
Salad:
7 oz. whole romaine lettuce, chopped
3.5 oz. spring mix
10 red cherry tomatoes, halved
10 yellow sugar bomb tomatoes, halved
1⁄4 cup olives, sliced
1⁄4 cup dill gherkin pickles, sliced
1⁄4 cup honey-glazed pecans, broken in half
1 sautéed onion, optional
2 tablespoons pepitas, optional
Dressing:
1⁄4 cup olive oil
2 tablespoons lime juice
1 teaspoon vinegar
1 teaspoon dried parsley
3⁄4 teaspoon salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon garlic powder
1. Prepare the steak: In a 1-gallon zip-top bag, combine London broil, wine, oil, soy sauce, and frozen cubes of garlic and ginger. Marinate at least 4 hours.
2. On a grill or in a grill pan, cook about 9 minutes per side, until internal temperature reaches 140°F (for medium rare). Let cool for 15 minutes, then slice thinly and set aside.
3. Prepare the salad: In a serving bowl, mix together romaine lettuce, spring mix, all tomatoes, olives, pickles, pecans, and sautéed onions and pepitas (if using).
4. Prepare the dressing: In a small bowl, whisk together oil, lime juice, vinegar, parsley, salt, pepper, and garlic powder.
5. Assemble: Add steak and dressing to the salad. Toss to distribute evenly.
Photo by Chay Berger
Featured in Whisk by Ami Magazine
Food for photo shoot sponsored by Gourmet Glatt Lakewood
Comments