Grilled London Broil with Grilled Nectarine, Corn, Tomato, and Burrata Salad

Two killer summer grilled dishes to enjoy featuring marinated grilled London Broil and a fresh salad filled with summer produce and burrata cheese!

Grilled London Broil with Grilled Nectarine, Corn, Tomato, and Burrata Salad

Here's another quick 30 minutes "summer" meal!  London Broil is on the menu today and we will be marinating and grilling this large cut of meat.  (see below for more on London Broil)  I've got a fantastic marinade that enhances the beefy flavor but is also great on chicken and pork.  It's a quick marinade that you can do on the counter while you are getting salad ready.  

The other fabulous part of the meal is the salad.  Sometimes the most delicious salads are the easiest to assemble.  By grilling nectarines and corn you bring out their natural sweetness.  Add in some wedges of tomato, chopped green leaf lettuce, and tear up a couple of balls of burrata cheese to make this heavenly salad.  Top it with an easy balsamic vinaigrette and you have one heck of a salad.  I mean the flavors...I am obsessed with this salad!

Enjoy!

What is London Broil?

London Broil is typically a large cut of beef that is very lean and often tougher than other cuts of steak.  To combat this you need to keep the cooked temperature on the rare to medium side and slice the cooked meat across the grain in to long strips.  This will cut the connective tissues and make the meat tender to the bite.  It has a wonderful meaty flavor and since it is a large cut of beef (between 1 - 2 pounds) it will feed several people.

What Ingredients do I need?

London Broil and marinade:

• London Broil

• olive oil

• balsamic vinegar

• soy sauce

• Worcestershire sauce

• garlic cloves

• red pepper flakes

• Italian seasoning

Salad:

• nectarines

• tomatoes

• green leaf lettuce

• corn on the cob

• burrata cheese

• olive oil - extra virgin is best for a dressing

• honey

• Dijon mustard

• garlic cloves

Substitutions and Variations

• Cuts of Protein:  use this marinade on different cuts of meat such as chicken or pork.

• Can't find London Broil?  try a flank steak or a Top Sirloin

• Stone Fruit:  substitute the nectarines for peaches or plums

• Greens:  change up the greens for romaine or red leaf lettuce

• Cheese:  swap out chunks of balls or mozzarella for the burrata cheese

Kitchen Tips and Notes

• London Broil: most stores carry a type of meat they call London Broil.  This may be some sort of top round.  If unavailable use a flank steak instead.

• Cutting the Steak:  check the steak to see which way the grain is running then cut across it slicing in thin strips on an angle.  Example if the grain is running horizontally along the length of the steak you need to slice vertically in thin slices across that horizontal grain.

• Use fruit that is moderately ripe:  fruit should be slightly firm so that it holds up on the grill.  The grill will caramelize the sugars in the fruit and make is break down.  If  you are using really ripe fruit it may become mushy when grilling.

• Cut the nectarines in quarters:  You want larger slices so that the fruit doesn't fall through the grates and even if using a grill pan smaller slices tend to fall apart easier.

• Side Dishes:  I served this with some basmati rice, but roasted potatoes or even fries would be a great side dish.

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London Broil (and Marinade)

serves 4

2 pound top round for London Broil
1/3 cup extra virgin olive oil
1/4 cup soy sauce
1/4 cup Balsamic vinegar
2 Tablespoons Worcestershire sauce
6 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 Tablespoon Italian seasoning

In a zip lock bag add the ingredients for the marinade.  Add the steak in the bag and seal, pressing out any excess air.  Massage the marinade into the steak by flipping the steak over in the bag.  Allow to sit on the counter 30 minutes while it comes to room temperature.  

Remove the steak from the marinade and grill (outdoors on indoor on a grill pan) over medium-high heat about 6-8 minutes per side for a 1 1/2" thick steak for medium doneness. (around 145 degrees).  Remove from the grill and all to rest covered in foil for 6-7 minutes.  

Slice the steak thinly against the grain.  Serve immediately.

Grilled Nectarine, Corn, Tomato, and Burrata Salad

serves 4

1 head Green leaf lettuce, chopped
2 ears of corn, shucked
2-3 nectarines, pitted and quartered
2-3 Roma tomatoes, cored, and quartered

1-2 balls of burrata cheese

Balsamic Vinaigrette:
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 Tablespoon honey
2 Tablespoons Dijon mustard
2 garlic cloves, minced
salt & pepper to taste

Combine the vinaigrette ingredients in a jar and shake well.  Set aside.

Brush olive oil on the cuts sides of the fruit.  On an outdoor pan or indoor grill pan over medium high heat grill the nectarine slices and the ears of corn until they are browned with grill marks.  The nectarines will start to caramelize.  Remove from the grill.  Cut the kernels off the ears of corn.

Arrange salad on a platter placing the lettuce as the base.  Top with grilled nectarines, sliced tomatoes, and grilled corn.  Rip apart a couple of balls of burrata cheese on top and spread around the salad.  Drizzle with the vinaigrette.