In a one-gallon zip-top bag, combine London broil, wine, oil, soy sauce, and frozen cubes of garlic and ginger. Marinate at least four hours.

On a grill or in a grill pan, cook about nine minutes per side, until internal temperature reaches 140 degrees Fahrenheit (for medium rare). Let cool for 15 minutes, then slice thinly and set aside.

In a serving bowl, mix together romaine lettuce, spring mix, all tomatoes, olives, pickles, pecans, and sautéed onions and pepitas (if using).

Prepare the dressing: In a small bowl, whisk together oil, lime juice, vinegar, parsley, salt, pepper, and garlic powder.

Add steak and dressing to the salad. Toss to distribute evenly.