London Broil Two Ways

It’s sort of funny how time has a way of getting away from you when the weather is lovely. I’ve been puttering about, planting tomatoes and herbs outside, sitting on the deck and just enjoying the sun shining on my face as the dogs play outside.

When we’re finally sure that spring/summer is here to stay, with no more snowy surprises, my husband and I celebrate by grilling for the first time of the season. I had got a great deal on London Broil (buy one get one free) at Giant Eagle last week, so in addition to the mundane things we usually grill (burgers, dogs, steaks, etc.) we decided to grill up the London Broil (one marinated in fajita marinade, the other marinated in teriyaki marinade) to a nice medium rare on the grill to use the next night on salads.

I made a Southwest salad with mine, putting thinly sliced beef on top of salad greens, and topping it with pico de gallo, black bean/roasted corn salasa, sliced avocado, sour cream, tortilla strips, and a clianto-lime dressing. It was nice and refreshing, and the dressing gave it a crisp fresh taste, with made it taste much lighter than it actually was.

My husband opted for an Asian salad, in which he stacked the teriyaki beef on salad greens, and topped it with grilled pineapple, red onions, wasabi-ranch wonton strips and a Chinese chicken salad dressing. Both were good, but I obviously prefered mine.

Not a bad first attempt, if I do say so myself. I was really worried about it coming out the right temperature, but by sheer luck it ended up being right where I wanted it. I’m looking forward to many other grilled salads as the summer progresses.

2 thoughts on “London Broil Two Ways

  1. Elle

    Two beautiful, creative salad recipes in one post! Not only do they both sound delicious, but the photos are gorgeous.

  2. Dolores

    They both sound excellent — I love the creamy avocados on the Mexican version and the juicy pinapple on the Asian salad. I’d have been hard-pressed to choose!

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