|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 14g||70%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||2%|
|Total Sugars 0g|
|Vitamin C 7mg||34%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
Did you know that London broil isn't actually a cut of meat, but the name of a dish or preparation method? Furthermore, the name is a bit of a misnomer—the dish is fully American. It is most often marinated before being broiled or grilled, and the primary cut associated with London broil is flank steak or top round.
Interestingly enough, "London broil" in Canada is a hole different ballgame altogether, oftentimes involving ground meat wrapped in steak, or even sometimes containing pork or veal.
Here, we spruce up the traditional a bit by stuffing the iconic dish with a mixture of spinach, garlic, and parsley. Serve with rice, potatoes, or some other grain and a medley of vegetables. It's delicious.
2 1/2 pounds London broil, about 2 inches thick
1 cup chopped baby spinach
4 cloves garlic, minced
1/4 cup parsley, chopped
1 tablespoons grated lemon zest
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
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.
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.