Swiss Cheese Spinach Stuffed London Broil Recipe 455

SWISS CHEESE & SPINACH STUFFED LONDON BROIL RECIPE - (4.5/5)

Steps:

• Butterfly the steak and pound out any thick spots with the flat side of a meat mallet so it's mostly even. Season all over with salt and pepper. Prick with a fork in 1-inch increments all over the steak. In a large, wide shallow bowl whisk all the marinade ingredients together. Add the steak and make sure it's coated all over. Cover the bowl with plastic wrap and refrigerate at least 1 hour or overnight. Place the steak of a flat work surface and blot off any excess marinade with a paper towel Scatter the red peppers and onions over the surface of the steak, top with a double layer of spinach leaves then the Swiss cheese leaving a 1-inch border on one long end. Cut 5 to 6 pieces of string. Roll the steak up starting from the long end without the border, tucking in the filling as you go. Tie the roll tightly with string about every 2 inches. Preheat oven to 425°F. Place the steak in a greased roasting pan and bake from 18 to 25 minutes- you can check the temperature with a meat thermometer, medium rare should be about 120°F. and medium about 130°F. You can turn on the broiler during the last five minutes or so to sear the outside, turning it once halfway through. Cover with aluminum foil and let the steak sit for 5 to 10 minutes before slicing. Use a serrated knife and cut into 1 to 2 inch thick slices. Remove all the strings before serving.

STUFFED LONDON BROIL

Steps:

• Soak bread in milk. Preheat pan on high, add olive oil and onion then cool for 3 minutes. Add garlic and cook for 1 minute. Then add sausage and pine nuts and cook for 5 minutes. Squeeze out juice from bread and spinach and add to mixture along with the dry herbs and season with hot pepper sauce and salt. Heat through while mixing well to incorporate the bread. Cool on sheetpan.
• Cut a pocket into the London broil and distribute fresh herbs inside. Stuff with the above mixture and close with toothpicks. Rub the outside of London broil with garlic and olive oil. Grill for 20 minutes then rest for 20 minutes.
• Boil potatoes in salted water for 20 minutes. Then slice them thick while warm and drizzle with olive oil. Sprinkle with herbs and season with salt and pepper. Grill 15 minutes until brown.