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Stuffed London Broil
Serves 4. Recipe is by Teresa B. Day / New Orleans Advocate, 4.27.17.
1 small onion, caramelized
2 Tablespoons olive oil, divided
1 Tablespoon butter
2 cups fresh kale or spinach, chopped
1 teaspoon Steen’s Cane Syrup vinegar
5 ounces goat cheese, herbes de Provence flavored if possible
2 Tablespoons fig preserves
2 Tablespoons heavy cream
2-3 pound beef London broil
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1. Preheat oven to 300°F.
2. Slice onion into strips and sauté in 1 Tablespoon olive oil and butter over medium-low heat until tender and brown, but not burned, about 20 minutes.
3. Add kale and vinegar to the onions. Sauté until wilted, about 5 minutes [less if you’re wilting spinach].
4. In a food processor, pulse cheese, preserves, cream, kale and onions until all ingredients are incorporated.
5. Slice the London broil across the long side to make a pocket or fold it back like a book. Spread the cheese mixture evenly over the beef. Roll it up gently and secure with twine.
6. Heat remaining 1 Tablespoon olive oil in a heavy skillet over medium-high heat. Season the pan with some of the salt and pepper, place the stuffed beef down in the hot skillet and season the top with the remaining salt and pepper.
7. Brown one minute on each side. Place in the oven for 20 minutes or until the beef reaches about 130°F for medium–well [I’d go for120 °F so it will rise to medium]. Serve warm.
Serves 4. Recipe is by Teresa B. Day / New Orleans Advocate, 4.27.17.
1 small onion, caramelized
2 Tablespoons olive oil, divided
1 Tablespoon butter
2 cups fresh kale or spinach, chopped
1 teaspoon Steen’s Cane Syrup vinegar
5 ounces goat cheese, herbes de Provence flavored if possible
2 Tablespoons fig preserves
2 Tablespoons heavy cream
2-3 pound beef London broil
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1. Preheat oven to 300°F.
2. Slice onion into strips and sauté in 1 Tablespoon olive oil and butter over medium-low heat until tender and brown, but not burned, about 20 minutes.
3. Add kale and vinegar to the onions. Sauté until wilted, about 5 minutes [less if you’re wilting spinach].
4. In a food processor, pulse cheese, preserves, cream, kale and onions until all ingredients are incorporated.
5. Slice the London broil across the long side to make a pocket or fold it back like a book. Spread the cheese mixture evenly over the beef. Roll it up gently and secure with twine.
6. Heat remaining 1 Tablespoon olive oil in a heavy skillet over medium-high heat. Season the pan with some of the salt and pepper, place the stuffed beef down in the hot skillet and season the top with the remaining salt and pepper.
7. Brown one minute on each side. Place in the oven for 20 minutes or until the beef reaches about 130°F for medium–well [I’d go for120 °F so it will rise to medium]. Serve warm.
