Stuffed London Broil
3 pieces white bread flour
1 cup milk
2 tablespoons olive oil
1 small onion, diced
1 tablespoon chopped garlic
1 pound sweet italian sausage
3/4 cup pine nuts
1 package frozen spinach
1 teaspoon dry basil, oregano and thyme
1 tablespoon hot pepper sauce
2 pounds London broil
1 cup fresh herbs (rosemary, basil, marjoram)
3 Idaho potatoes
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 sheet pan.
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. |