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
With a long, sharp knife, cut a pocket into the meat horizontally about 3/4 of the way through.
Combine garlic, spinach, parsley, lemon. 1/2 teaspoon (2.5 mL) of salt and black pepper each. Spread mixture evenly inside pocket.
Wrap in foil or plastic wrap and refrigerate for 4-6 hours.
Remove meat plastic, season with 1 teaspoon (5 mL) salt and remaining 1/2 teaspoon (2.5 mL) black pepper.
Place on hot grill.
Cook over medium heat for about 20-25 minutes, turning occasionally.
Make sure to turn carefully to avoid disrupting the stuffing.
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.
Once the internal temperature of the meat reaches 160-165 degrees, remove from heat and let rest for 10 minutes. Slice and serve.