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Loaded with veggies, nuts, and delicious steak!
2 pounds London broil
2 tablespoons Kedem Marsala Wine
2 tablespoons Gefen Olive Oil
1 tablespoon soy sauce
4 cubes Gefen Frozen Garlic
4 cubes Gefen Frozen Ginger
7 ounces whole romaine lettuce, chopped
3 and 1/2 ounces spring mix
10 red cherry tomatoes, halved
10 yellow sugar bomb tomatoes, halved
1/4 cup olives, sliced
1/4 cup dill gherkin pickles, sliced
1/4 cup honey-glazed pecans, broken in half
1 sautéed onion (optional)
2 tablespoons pepitas (optional)
1/4 cup Gefen Olive Oil
2 tablespoons lime juice
1 teaspoon vinegar
1 teaspoon dried parsley
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
In a one-gallon zip-top bag, combine London broil, wine, oil, soy sauce, and frozen cubes of garlic and ginger. Marinate at least four hours.
On a grill or in a grill pan, cook about nine minutes per side, until internal temperature reaches 140 degrees Fahrenheit (for medium rare). Let cool for 15 minutes, then slice thinly and set aside.
In a serving bowl, mix together romaine lettuce, spring mix, all tomatoes, olives, pickles, pecans, and sautéed onions and pepitas (if using).
Prepare the dressing: In a small bowl, whisk together oil, lime juice, vinegar, parsley, salt, pepper, and garlic powder.
Add steak and dressing to the salad. Toss to distribute evenly.
Photography by Chay Berger
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