I’m trying my best to get into the groove of eating more salad. It’s actually a pretty big challenge, since I like big and bold flavors, and Adam doesn’t like anything green (other than green jelly beans he pointed out). Plus we’re lovers of all thing carbs- pasta, bread, all that good stuff. So, I figured starting with something that had lots of juicy London Broil, red wine shallots, and plenty of cheese would make for an excellent leap into being salad advocates. And it worked! I dry rubbed a large steak and broiled it in the oven for about 12 minutes, then plated the steak over a bed of romaine dotted with red wine shallots and blue cheese. Restaurant worthy!
Combine some salt, pepper, cumin, and olive oil in a small mixing bowl. Rub all over a 1 1/2 pound London Broil steak. Broil under high heat until cooked through, flipping the steak halfway through cooking. Broil for 11-12 minutes for rare, and 12-15 minutes for more medium well. Remove from the oven and let rest covered in tented foil.
Melt some butter in a large skillet and add in about 2 cups worth of thinly sliced shallots. Cook over medium heat until softened, about 4 minutes.
Stir in some red wine vinegar, honey, and dry red wine. Stir everything together and cook another 3 minutes.
Cut the steak into 1/4 inch thick slices.
Plate the torn up head of lettuce and top with the steak.
Spoon the shallot sauce over the steak and sprinkle with some blue cheese.