Recipe By: www.cinnamonspiceandeverythingnice.com
Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 55 minutes
Servings: 6 | Calories: 321 | Net Carbs: 3g
Ingredients
1 + ½ pounds London Broil (it may be labeled bottom or top round)
salt and pepper
Marinade:
â…“ cup olive or vegetable oil
3 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
2 cloves minced garlic
¼ teaspoon dried parsley
Filling:
½ jarred roasted red pepper, chopped
2 tablespoons chopped red onion
a couple handfuls of fresh baby spinach leaves
4 - 5 ounces sliced Swiss cheese
kitchen string
Instructions
1. Butterfly the steak and pound out any thick spots with the flat side of a meat mallet so it's mostly even.
2. Season all over with salt and pepper. Prick with a fork in 1-inch increments all over the steak.
3. In a large, wide shallow bowl whisk all the marinade ingredients together. Add the steak and make sure it's coated all over. Cover the bowl with plastic wrap and refrigerate at least 1 hour or overnight.
4. Preheat oven to 425 degrees F.
5. Place the steak of a flat work surface and blot off any excess marinade with a paper towel
Scatter the red peppers and onions over the surface of the steak, top with a double layer of spinach leaves then the Swiss cheese leaving a 1-inch border on one long end.
6. Cut 5 - 6 pieces of string.
7. Roll the steak up starting from the long end without the border, tucking in the filling as you go. Tie the roll tightly with string about every 2 inches.
8. Place the steak in a greased roasting pan and bake from 18 - 25 minutes - you can check the temperature with a meat thermometer, medium rare should be about 120 degrees F. and medium about 130 degrees F.
9. You can turn on the broiler during the last five minutes or so to sear the outside, turning it once halfway through.
10. Cover with aluminum foil and let the steak sit for 5 - 10 minutes before slicing.
11. Use a serrated knife and cut into 1 - 2 inch thick slices. Remove all the strings before serving.