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Chef Don's
Favorite Salads and Dressing Recipes
Marinated London Broil Salad
Serves 4
Marinade
1 cup Dry Red Wine
2 tsp. Worcestershire Sauce
1 Tbsp. Garlic, minced
1 tsp. Fresh Cracked Pepper
1 tsp. Salt
Salad
1 lb. London Broil
8 oz. Green Beans, tipped
1 small Red Onion, halved and sliced very thin
8 Cherry Tomatoes, halved
2 Tbsp. Parsley, chopped
1 tsp. Garlic, minced
Olive Oil as needed
Salt and Pepper to taste
4 cups Mesclun Greens
2 oz. Feta, crumbled
4 Tbsp. Cabernet Vinaigrette
4 Pieces Garlic Bread
Marinate the beef overnight in the refrigerator.
Grill or roast the beef until it is cooked to your liking. Let the beef
rest for at least 15 minutes before slicing. Slice the beef thin and
put aside. Heat about a tablespoon of oil in a pan until it is hot.
Place the halved tomatoes in the pan flat side down and cook until they
are brown. Remove the tomatoes from the pan and add more oil if needed.
Add the green beans and sauté the until they are tender. Add the
beef, garlic and parsley and sauté until the beef is warm.
Return the tomatoes to the pan season with salt and pepper and remove
from the heat. Place 1 cup of greens on each of 4 plates. Use 1/4 of
each of the remaining ingredients for each salad. Arrange the green
beans off center on the greens. Next place the tomatoes on the greens
and the plate making sure that the browned side is up. Now arrange the
sliced beef in the center of the salad. Garnish with the onion and
feta. Drizzle with the vinaigrette and finish with a piece of garlic
bread.
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