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:

• Slice three 5 x 1-inch slits in the top of the London broil.
• In bowl, combine the remaining ingredients; mix well. Fill the slits with the mixture. Tie meat in 1-inch intervals with butchers' string. Top with 1 teaspoon of Italian seasoning.
• Broil for 35 minutes or until thermometer reads 140°F, turning once.

CREAMY SWISS SPINACH BAKE

Steps:

• Set oven to 350 degrees.
• Butter 1 2-qt casserole dish.
• In a medium saucepan, melt butter.
• Mix in flour to make a roux.
• Add mustard and cream, whisking until thickened; add Swiss cheese, 2 TBSP Parmesan cheese and 1 cup half and half cream; mix well.
• Remove from heat; cool 5 minutes.
• In a bowl, mix together spinach, the cooked cream sauce, salt and pepper to taste.
• Turn into prepared casserole dish.
• Top with remaining 2 TBSP Parmesan cheese.
• Bake for 20-25 minutes, or until hot and bubbly.

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.

GREEK INSPIRED LONDON BROIL

Steps:

• In a small bowl, whisk together half each of basil and oregano; the garlic, olive oil, vinegar and lemon juice. Before placing the meat inside a resealable plastic bag, lightly score both sides with a sharp knife diagonally against the grain. This will allow the marinade to seep more easily into the meat, and can be used as a guide for slicing later on. Pour the marinade over the meat, massage it onto the meat, seal the bag and refrigerate for two hours; after one hour, turn bag over.
• Also after one hour, prepare the "salsa" by lightly combining the tomatoes, shallot, olives and remaining half teaspoon of the basil and oregano; cover with plastic wrap and refrigerate. Add the feta cheese to the mixture just before serving with the meat.
• Line a roasting pan with aluminum foil, spray the rack with nonstick spray and insert into the pan. Take the meat out of the bag (discard the bag and excess marinade), place on the rack and place the pan on the center rack inside the oven. After 20 minutes, turn the roast over; after 15 minutes the meat will be rare, 20 minutes for medium-rare. Remove to a cutting board and let it rest for 5-7 minutes to allow its juices to settle within itself before slicing; slice against the grain and thinly. Serve with the Greek "salsa".