[onlypaid]
by Chef John Guinivere
Summary: London Broil Topped Salad with Asian Vinaigrette
Cooking time (duration): 10 minutes
Number of servings (yield): 2
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Ingredients
- London Broil
- Renee’s Desert Rub
- 1 Bag of Mixed Green Salad
Dressing:
- ΒΌ Cup Balsamic/Rice Wine Vinegar Mix
- 1 Tbsp. Srhrachi Sauce
- 1 Tbsp. Honey
- 1 Tbsp. Fresh Cilantro – Rough Chop
- 1 Garlic Clove – Sliced
- 2 Tbsp. Soy Sauce
- 1/4-1/2 Cup Olive Oil
Instructions
- Place London broil in plastic bag, and tenderize with mallet.
- Rub Renee’s Desert Rub on both sides of London broil
- Place London broil on hot grill, cook both sides until medium level is reached
Dressing:
- In mixing bowl, add rice wine vinegar/balsamic vinegar mix with honey.
- Add in Sirachi sauce, fresh cilantro and garlic with soy sauce. Mix well
- Whisk in Olive Oil to emulsify mixture. Season with black pepper
- Taste dressing and make adjustments as necessary. Use more honey to sweeten
- Add salad to bowl with dressing and toss, ensuring salad is covered with dressing
To Serve:
- On large serving plate, spoon salad into center of plate
- Top with fresh water chestnuts
- Slice London broil and place on top of salad
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