Swiss Cheese Spinach Stuffed London Broil Recipe 455 Food

STUFFED LONDON BROIL

Steps:

• Gather the ingredients.
• With a long and sharp knife, cut a pocket into meat horizontally, about 3/4 of the way through.
• Combine garlic, spinach, parsley, lemon, and 1/2 teaspoon each of salt and black pepper.
• Spread mixture evenly inside pocket.
• Wrap in foil or plastic wrap and refrigerate for 4 to 6 hours.
• Preheat grill.
• Remove meat from plastic or foil. Season with remaining salt and pepper.
• Place on hot grill.
• Cook over medium heat for about 20 to 25 minutes, turning occasionally.
• Make sure to turn carefully to avoid disrupting the stuffing.
• For added flavor, add wood chips to smoke. For a charcoal grill, spread water-soaked chips directly over coals. For a gas grill, wrap wet wood chips in foil and place under cooking grate in one corner.
• Once internal temperature of meat reaches 160 F to 165 F, remove from heat and let rest for 10 minutes. Slice and serve.

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.

EASY STUFFED LONDON BROIL

Steps:

• Trim any excess fat and sinew from your flank steak. Rinse and pat dry with paper towel.
• At your workstation or on a cutting board, butterfly your flank steak by slicing horizontally, almost through the middle of the narrow side of it. Open like a book, and unfold the flank steak to make a rectangle-ish shape. It should be around 1/2 of an inch thick.
• Place a sheet of plastic wrap over your butterflied flank steak and pound lightly with a meat mallet until it is even or uniform thickness. Set aside.
• In a large bowl combine ground pork, veal or beef, salt and pepper. If using onion and garlic, add it now to the ground meat. Just use your hands to mix. Continue mixing until well blended. Set aside.
• Place flank steak back at your work station. Form ground pork mixture into a roll the same length as the flank steak; between 2 and 3 inches in diameter.
• Place your roll on the bottom 1/3 of the flank steak, from one end to the other.
• Starting at the bottom end, roll your flank steak around the ground pork mixture as tight as you can, while making sure the ground pork mixture keeps its log-like shape.
• Using butcher's twine, tie the flank steak up around the ground pork mixture snuggly, but not too tight. Ensure the ground pork mixture doesn't squish out the sides. Tie a knot every 1 1/2 - 2 inches. Remember when tying the knots, you are going to eventually slice your roll and each slice is going to have at least one tied string holding it together.
• Cover and refrigerate until ready to bake. This stuffed flank steak can be made the day before you need it. Wrap tightly in plastic wrap or parchment paper and refrigerate until needed. The longer you refrigerate, the easier your stuffed flank steak will be to slice.
• Preheat oven to broil and place one of your racks almost at the top. Place the rack one level down from the top. Another rack should be placed two levels from the bottom. This will save you from doing it later on when your oven is hot.
• Prepare a rimmed baking sheet with rack in tinfoil and lightly coat in cooking spray. Set aside.
• Remove roll from your refrigerator and place on your work surface. Now that your stuffed flank steak has been refrigerated, it will slice so much easier.
• Using a sharp serrated knife, saw (don't press your knife) into your roll. Cut slices so that every slice will have at least one string holding it together. Cut between the strings. Slices should be between 1 1/2 and 2 inches thick. Try and make them about the same size so they will all cook at the same rate. Also make some thinner slices for children and larger ones for adults. Just remember to adjust your cooking time accordingly. You usually end up with between 6 and 8 slices. Make small slices into your stuffed flank steak to properly space out your slices before cutting. This way, you ensure there is at least one string holding every slice together.
• Place your slices on prepared baking sheet.
• Place baking sheet under the broiler for 7- 9 minutes. You want to see the tops browning nicely.
• Flip and repeat with on the other side.
• Next, place baking sheet on lower rack and reduce oven temperature to 350 degrees.
• Bake for an additional 20-25 minutes, depending on the size of the slices and the amount of filling.
• Make sure your thermometer reads 160 degrees before removing Stuffed London Broil from your oven.
• Cut away all of the strings and serve. Enjoy!

LONDON BROIL WITH CHEESY YORKSHIRE PUDDING

Steps:

• Preheat the oven to 450 degrees F. Rub the steak with the Worcestershire sauce, 1/2 teaspoon salt, and a generous amount of pepper; set aside.
• Make the Yorkshire pudding: Whisk the eggs and milk in a large bowl; add the flour, scallions, cheese and 1/2 teaspoon salt and whisk to combine. Lightly brush a deep-dish pie plate with some of the butter, then whisk the remaining butter into the batter. Pour the batter into the prepared pie plate and bake until puffed and golden, 20 to 25 minutes.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat until very hot. Add the steak and cook until browned on the bottom, about 5 minutes. Flip the steak, reduce the heat to low and cover the skillet; continue cooking until a thermometer inserted sideways into the center of the steak registers 120 degrees F, 10 to 12 minutes. Transfer to a cutting board, tent with foil and let rest, 10 minutes. Add the tomatoes to the skillet, cut-side down; cover and cook until soft, 5 minutes. Thinly slice the steak against the grain and season with pepper. Cut the Yorkshire pudding into wedges. Serve with the tomatoes.
• Photograph by Christopher Testani

SPINACH SWISS QUICHE

Steps:

• On a lightly floured surface, unroll dough. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. , Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a small skillet, cook the bacon, onion and red pepper until vegetables are tender; drain. Stir in spinach. Spoon spinach mixture into pastry. , In a small bowl, combine the egg substitute, cottage cheese, Swiss cheese and seasonings; pour over spinach mixture., Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., Serve with sour cream.

BROILED CHEESE STUFFED PORTOBELLOS

Steps:

• Preheat broiler. In a large bowl, combine mushrooms and salad dressing; turn to coat. Let stand 15 minutes. Meanwhile, in another large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt and pepper., Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from heat until tender, 2-3 minutes on each side. Fill with spinach mixture; top with mozzarella cheese. Broil until cheese is melted, 2-4 minutes longer.

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:

• 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.