London Broil Roast Beef Salad And Horseradish Dressing

This London broil roast beef salad is wonderfully fresh, quick and easy to make--and so very delicious. Add hot buttered roles and a glass of wine to complete the feast.  The recipe is for one but can easily be increased for two or more.

London Broil in the U.S. versus Flank Steak:

I had purchased the roast slices from my local deli store.  Note that London broil, in the U.S., is a flank steak that has been cut into large pieces, tenderized by marinating, broiled or grilled, then thinly sliced across the grain.  The term is also used for a various thick cuts of meat including sirloin tip and top round. -from Food Lover's Companion, Third Edition by Sharon Tyler Herbst.

The Recipe:


  • Slice of London broil roast beef, cut about 1/4" thick. and then cut into strips

  • Lettuce, your choice (I had used leafy green lettuce.)

  • Red onions, sliced

  • One Hard boiled egg

Adjust salad quantity for the number of people you'll be serving.

Horseradish Dressing

  • 1/3 cup Miracle whip or mayonnaise

  • 1/3 cup sour cream

  • 3 Tablespoons freshly grated horseradish (Add a litte more if you want more of a bite.)

  • 1 teaspoon white wine vinegar

  • Salt and pepper to taste

Mix ingredients.  Store in tight container, chill.  Yields 3/4 of a cup.