This is a fantastic recipe with two delicious parts. I have used the London broil recipe served as a main dish and, many a time, the salad without the meat. The combination of everything together makes for an outstanding recipe. This recipe works well served in a large salad bowl and also great as a first course.
Place all the marinade ingredients in a gallon-size Ziploc bag. Add the meat to the bag and marinate in the refrigerator for a couple of hours.
Preheat oven to broil.
Transfer meat to a pan and broil for seven to eight minutes on each side, until the internal temperature is 125 to 135 degrees Fahrenheit, depending on your preference; up to 10 minutes if it’s a very thick cut.
Remove from oven and allow to cool, then slice into thin strips.
Assemble salad in a large bowl.
Combine dressing ingredients in a small container and pour over salad immediately before serving.