Stuffed London Broil

Stuffed London Broil
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  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Yield: Serves 6

This is a traditional London Broil recipe. You will need to grill this slow because of the thickness of the cut. A high temperature will burn the surface before the center is able to cook.


  • 2-1/2 pounds/1.1 kg London broil (2 inches thick)
  • 1 cup/240 ml baby spinach leaves (chopped)
  • 4 cloves garlic (minced)
  • 1/4 cup/60 ml parsley (minced)
  • 1 tablespoons/15 ml lemon peel (grated)
  • 1 1/2 teaspoons/7.25 ml salt
  • 1 teaspoon/5 ml ​black pepper

Steps to Make It

  1. With a long and sharp knife, cut a pocket into the meat horizontally about 3/4 of the way through.

  2. Combine garlic, spinach, parsley, lemon, and 1/2 teaspoon (2.5 ml) of salt and black pepper each. Spread mixture evenly inside pocket.

  3. Wrap in foil or plastic wrap and refrigerate for four to six hours.

  4. Preheat grill.

  5. Remove meat from plastic, season with 1 teaspoon (5 mL) salt and remaining 1/2 teaspoon (2.5 ml) black pepper.

  6. Place on hot grill.

  7. Cook over medium heat for about 20 to 25 minutes, turning occasionally.

  8. Make sure to turn carefully to avoid disrupting the stuffing.

  9. For added flavor, add wood chips for 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 the cooking grate in one corner.

  10. Once the internal temperature of the meat reaches 160 to 165 degrees, remove from heat and let rest for 10 minutes. Slice and serve.