A warm-weather favorite chez nous.
For the London Broil
Marinate the roast in balsalmic vinaigrette and red wine, 3 parts vinaigrette to 1 part wine, for several hours or overnight. Generously season with salt and freshly cracked pepper. Grill over medium-high heat to medium-rare. Let rest 10-15 minutes before carving into thin slices.
For the balsalmic vinaigrette
2-3 teaspoons Dijon mustard
pinch of sea salt
freshly cracked black peppercorns
fresh herbs of your choosing (parsley, thyme, rosemary, tarragon, chives, etc.)
Slowly whisk in extra virgin olive oil. The vinegar to oil ratio should be about 1:3
For the salade
fresh local greens (lettuces, mesclun, spinach, endive)
fresh herbs (basil, dill, cilantro, parsely, etc.)
fresh tomatoes, in season
fresh asparagus, in season (toss the asparagus with vinaigrette or olive oil and grill while the roast rests)
cheese – bleu , Pecorino-Romano, Parmigiano-Reggiano, or aged Basque sheeps’ milk cheese
Assemble the salade
On a bed of the tossed greens and herbs, arrange the London Broil slices, cheese, and seasonal vegetables. Drizzle with balsalmic vinaigrette.
Wine pairing: a good medium-bodied red wine; I prefer a CÃ´tes du RhÃ´ne or Madiran. The key is not to overwhelm the salade greens with an over-oaked, super-fruity, alcohol-driven, new-world style wine, while pairing the beef and cheese with a pleasing red. Pinot noir would also be an excellent choice, Burgundian or Oregonian. Cheers.