Swiss Cheese Spinach Stuffed London Broil Recipe 455 Recipes

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.

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:

• 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.

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

HAM, CHEESE, AND SPINACH-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Cut a pocket into the side of the chicken breast.
• Season chicken with salt and pepper.
• Stack the two cheeses and spinach on top of the ham and roll up tightly.
• Stuff the chicken with the roll and press the edges of the chicken together to create a seal.
• Place the flour, eggs, and bread crumbs into 3 separate bowls.
• Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess. Then dip the floured chicken into the egg, then breadcrumbs, then egg and breadcrumbs again. Coat evenly and shake off any excess breading.
• Heat oil in a cast iron pan over medium heat and preheat oven to 375ºF (190°C).
• Fry the chicken until golden brown on both sides.
• Once the chicken is fried, place into a baking dish and bake for 20 minutes, or until the internal temperature of the chicken reaches a minimum of 165ºF (75ºC).
• Enjoy!
• Nutrition Calories: 5805 Fat: 524 grams Carbs: 191 grams Fiber: 10 grams Sugars:11 grams Protein: 89 grams

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.

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.