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.
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.
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.