Wednesday, September 8, 2010

Dinner was AWESOME!

It was so good even husband said I should have taken a picture! Of course, this revelation came about halfway through it, so by then it was too late. We had already happily scarfed down most of my delicious creation. What was this delightful dish you ask? Stuffed London broil! You see, last night was date night for us and I promised to make something special for dinner. I made the stuffing, rolled it, and tied it, and marked it with a "B", and baked it in the oven for hubby and me. 50 minutes at 350. I then wrapped it in foil and let it rest a good 20 minutes before cutting into it. I served it with rice pilaf and steamed broccoli. Husband was practically singing with delight as he ate. That made me so very happy! Hope he saves me some of the leftovers!

Stuffed London Broil

4 cloves garlic, minced
1/4 cup chopped onion
1/4 cup chopped fresh Italian parsley
4 ounces thinly sliced salami, cut into 1/4-inch-wide matchsticks
6 chopped, sun dried tomatoes packed in oil
8 ounces Italian Fontina, grated
1/2 cup grated Parmigiano-Reggiano
1/2 cup bread crumbs
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 London broil (about 2 to 2 1/2 pounds), trimmed of excess fat, butterflied and tenderized

In a medium bowl, combine the garlic, scallions, parsley, salami, tomatoes, Fontina, Parmigiano, and bread crumbs and mix well. Add 1/4 cup of the olive oil and mix well with your hands or a spoon. Set aside.

Cut ten 15 inch-long pieces of kitchen twine. Open up the butterflied steak, arranged so the grain of the meat is parallel to you. Spread the breadcrumb mixture evenly over the beef, leaving a 1/2-inch border along the side furthest from you; press and gently pack the stuffing mixture onto the beef to keep it in place. Starting from the side nearest to you, roll up the meat like a jelly roll, pressing any stuffing that falls out of the ends back into the roll. Tie the beef tightly with twine, spacing the ties evenly about every 1 1/2 inches. Bake at 350 degrees for 50 minutes in a foil lined roasting pan. Once cooked, wrap the roast in foil and let it rest for a good 10-15 minutes before cutting into it. Cut into rounds to serve

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