A tasty salad with London Broil beef.
Spicy Chimichurri dressing
1 1/2 lb.
London Broil Beef Top Round Steak (boneless)
Accent® Flavor Enhancer
mixed green beans
1 7 oz. jar
B&G® Sweet Red Peppers (drained, thinly sliced)
Heat coals or gas grill. Prepare Chimichurri Dressing; set aside. Sprinkle steak with flavor enhancer; grill to desired doneness, turning once. Cut beef into thin slices. In large bowl, toss beef slices, dressing, salad greens, pepper strips and mushrooms. Serve immediately.
Spicy Chimichurri Dressing: In bowl, combine 3/4 cup finely chopped Italian parsley (lightly packed), 1/4 cup Regina Red Wine Vinegar, 3 tablespoons Polaner Chopped Garlic, 2 tablespoons extra-virgin olive oil, 3 tablespoons water, 1 ½ teaspoons Polaner Chopped Oregano, and 1 ½ teaspoons Trappey's Red Devil Hot Sauce until well blended. Makes about 1 cup.