London Broil and Tomato Salad Recipe is a Deliciously Satisfying Supper
Savory steak topped with a tasty chopped tomato toss is an easy and impressive dinner
Steak is always a good idea — and it’s something you can enjoy year round. In the winter, instead of trudging out in the cold and snow to the grill, you can use a grill pan to achieve the same great flavor on your stovetop. That’s why I love this London broil and tomato salad recipe. It’s such a versatile and delicious anytime dinner! And it’s super quick and simple, too. Just season steak with a yummy sauce and some herbs and then cook it in a grill pan or on the grill. Whip up a delectable salad of chopped tomatoes, celery, scallions and olives and toss it with a dressing made with garlic, herbs and olive oil — plus a secret ingredient that gives it some kick.
Slice the London broil and serve it with the tomato salad on the side for a supper that’s special enough for guests, yet also a perfect any-day-of-the-week meal. Watch our video to see how easy it is.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 lb. tomatoes
- 1 rib celery
- 2 scallions
- 1 clove garlic
- 3 Tbs. rosemary leaves
- 1/4 cup vegetable juice
- 3 Tbs. olive oil
- 4 1/2 tsp. Montreal steak seasoning
- 1/3 cup sliced green olives, drained
- 2 Tbs. steak sauce
- 2 lbs. London broil or top round beef steak, about 1 1/2” thick
Instructions
PrintPrepare grill for direct-heat cooking. Halve tomatoes. Remove seeds; dice. Slice celery and scallions. Finely chop garlic and rosemary leaves. In large bowl, combine vegetable juice, 2 Tbs. olive oil, 1/2 tsp. seasoning and chopped garlic. Add tomatoes, celery, scallions, and olives; toss to coat.
In bowl, combine steak sauce, remaining 1 Tbs. olive oil, 4 tsp. seasoning and chopped rosemary. Brush over all sides of steak.
Grill steak 6–7 min. per side for medium rare or until desired doneness. Transfer to cutting board. Let rest 10 min. before slicing. Serve with tomato mixture.
Easy variation: Make it Mediterranean Steak Salad. Sub in 1 cucumber (sliced) for the celery. Omit vegetable juice. Prep remaining vegetables and tomato mixture as directed, adding 1/2 cup crumbled feta and 1/2 red onion (thinly sliced). Continue with recipe as directed.
Steak topped with a quick-prep toss makes an almost effortless yet impressive meal any night of the week
Nutrition
- Calories: 240 kcal
- Fat: 12 gram
- Saturated Fat: 4 gram
- Protein: 23 gram
- Carbohydrate: 7 gram
- Fiber: 2 gram
- Cholesterol: 60 mg
- Sugar: 2 gram
- Sodium: 980 mg
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