London Broil & Sweet Corn Chopped Salad
Prep: 15 minutes plus standing
Broil: 25 minutes • Serves: 8
1tablespoon Dijon mustard
1tablespoon Montreal steak seasoning
1tablespoon red wine vinegar
1top round London broil (about 2 pounds)
1small leek, white and light green parts thinly sliced
2bags (9 ounces each) leafy green romaine
2cups halved red, orange, and/or yellow grape tomatoes
1/2cup fresh sweet corn kernels
1/2cup loosely packed chopped fresh basil, cilantro and/or parsley
1/2cup chopped red onion
1/2teaspoon fresh ground black pepper for garnish
1.In small bowl, whisk 1/4 cup dressing, mustard, seasoning and vinegar. Place London broil in large zip-top plastic bag; pour marinade over London broil. Seal bag, pressing out excess air; refrigerate at least 2 or up to 24 hours.
2.In medium microwave-safe bowl, cook leek and 3 tablespoons water in microwave oven on high 2 minutes or until tender, stirring every 30 seconds; drain.
3.Place oven rack 8 inches from broiler; preheat broiler to high. Remove London broil from marinade, pat dry and place on rimmed baking pan; discard marinade. Broil 25 minutes or until internal temperature reaches 135°, turning once; transfer to cutting board and tent with aluminum foil. Let London broil stand 10 minutes (internal temperature will rise to 145° upon standing for medium rare); slice against the grain.
4.In large bowl, toss lettuce, tomatoes, corn, herbs, onion and leek. Serve salad topped with London broil drizzled with remaining 1/2 cup dressing and sprinkled with pepper.
Approximate nutritional values per serving:
287 Calories, 14g Fat (3g Saturated), 73mg Cholesterol,
596mg Sodium, 13g Carbohydrates, 2g Fiber, 7g Sugars, 28g Protein
London broil can also be grilled over medium-high heat about 18
minutes or until internal temperature reaches 135°, turning once.