Stuffed London Broil
4 pieces of sandwich bread (white or wheat)
1 c. milk
2 T. Olive Oil
1 small onion, diced
2 cloves chopped garlic
1 lb sweet Italian sausage, crumbled (I use turkey sausage, but whatever you like)
¾ c. pine nuts (pinoli)
1 pckge. Frozen spinach
2 t. dry basil
1 T. hot sauce
(1) 2 – 3 lb. London broil
1 c. fresh herbs (basil, thyme, oregano, marjoram or whatever you like)
Take the crust off of the bread and soak it in the milk. Preheat a pan on high; add olive oil and onion and sauté until translucent. Add garlic and cook about a minute, then add the sausage and pine nuts and cook for five minutes.
Squeeze the juice out of the spinach, and squeeze the milk out of the bread and add them to the sausage mixture, along with the dry basil. Season the mixture with the hot sauce and some salt. Heat it through, mixing well to incorporate the bread. Spread the mixture out onto a sheet pan and allow it to cool.
Cut a pocket into the London broil. (You want to have as much ‘stuffing room’ as possible, so carefully cut the pocket as close to the outside without puncturing through the sides. It’s like making a big ‘meat pita pocket’!)
Shove all of the fresh herbs inside, distributing evenly. Take cooled stuffing and stuff it inside the meat, packing it in tightly. Close the edges with either toothpicks or wooden skewers, cut into 3 in. pieces. Rub the outside of the London broil with olive oil and fresh garlic, and season with salt and pepper. Grill on high for 5 minutes, carefully flip it over, lower the heat to medium, and grill another 5 – 7 minutes or until it’s done to your liking.
This is an excellent recipe for a grill-out party with family or friends! Serve with vegetable skewers, roasted potatoes and corn on the cob for a great summer menu! Enjoy!
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