Stuffed London Broil Recipe | Nutritional Therapy for IBD

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Recipes

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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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

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Recipe PDF

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.