Stuffed London Broil
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Ingredients
2- to 3-pound 1-inch thick London Broil (have butcher butterfly it)
⅛-¼ cup compliant sundried tomatoes
⅓ cup olives (black or green pitted)
garlic to taste (minced)
2 thinly sliced onions
⅓-½ cup fresh parmesan or Asiago cheese (grated)
2 10-ounce packages thawed chopped spinach or kale (squeeze all juice out)
3 TBSP fruity olive oil (I like very dark green ones from Greece)
salt to taste
pepper to taste
900- to 1361-gram 2.5-cm thick London Broil (have butcher butterfly it)
6-14 grams compliant sundried tomatoes
60 grams olives (black or green pitted)
garlic to taste (minced)
2 thinly sliced onions
30-45 grams fresh parmesan or Asiago cheese (grated)
2 283-gram packages thawed chopped spinach or kale (squeeze all juice out)
3 TBSP (45 ml) fruity olive oil (I like very dark green ones from Greece)
salt to taste
pepper to taste
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Instructions
- Preheat oven to 350°F (180°C).
- If butterflying London broil yourself, almost cut in half lengthwise with a very sharp knife.
- Open it up and pound it out a bit with a mallet. You want it to be fairly thin so that it rolls.
- Process sundried tomatoes, some of the oil and the olives in a food processor. You want to have a paste.
- Sauté onions in olive oil till barely golden.
- Add minced garlic and cook for a minute.
- Add greens and mix well.
- Spread tomato/olive mix over beef.
- Spread greens/onion mix over that.
- Sprinkle cheese over all.
- Carefully roll beef up and secure with butcher's twine.
- Sprinkle with pepper and salt.
- Place in 350°F (180°C) oven for one hour.
- Let cool to room temp.
- Take off twine and cut in slices.
- I serve this with oven roasted carrots and grilled tomatoes.
Nutritional Info
Storage
Notes
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