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1
For the London broil: Whisk together the molasses, vinegar, mustard, olive oil, rosemary, soy sauce and garlic in a 2-cup measuring cup.
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2
Pour the marinade into a 1-gallon ziptop bag, add the London broil and turn to coat with the marinade.
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3
Refrigerate for 4 hours (or at least 1 hour if time is limited).
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4
Remove the steak from the fridge at least 30 minutes before grilling to remove the chill.
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5
Heat a cast-iron grill pan or outdoor grill on medium-high heat.
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6
Remove the London broil from the marinade, letting the excess drip off.
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7
Season the steak well with salt and pepper.
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8
Grill on each side for 10 to 12 minutes, a total of 24 minutes.
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9
Let rest for 10 minutes before slicing across the grain.
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10
For the salad: Add the tomatoes, zucchini, red and yellow bell peppers and onions to a large rimmed baking sheet and add the olive oil.
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11
Sprinkle evenly with salt and pepper, tossing to coat all the veggies in the oil.
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12
Place in a grill basket and grill over medium high until tender and lightly charred, about 5 minutes per side.
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13
(If using an indoor grill pan, you will need to grill in 2 batches to avoid overcrowding the pan and steaming the veggies.)
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14
Remove the charred vegetables to a cutting board and let rest until cool enough to handle.
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15
Chop into bite-size pieces.
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16
Add the chopped vegetables, basil and arugula to a large bowl.
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17
Drizzle with the balsamic and a small drizzle of olive oil, season with some salt and pepper and toss it all together.
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18
Serve with the sliced steak.
