Welcome to I Love to Cook

Cooking is something I have always enjoyed. I learned to cook at the apron strings of my mother and grandmother. The experience of cooking brings me both pleasure and peace of mind.

Sunday, December 12, 2010

London Broil with Brie and Spices

In preparation for a potluck at work I tried grilling a london broil with a twist.  Using the 'Red Meat Marinade' earlier described I marinaded the meat over night.  Then I made a spread of olive oil, brie cheese, shallots, red onions, and bell peppers.  Trussed the meat with the filling and grilled.

  • Brie Cheese
  • Sun dried tomatoes
  • Capsicum annuum - Red, yellow, & orange bell peppers
  • Red onion
  • Shallot
  • Garlic
  • Rosemary
  • Thyme
  • Olive Oil

  • Pound or cut a london broil steak so that you have two long 1/2" steaks
  • Marinade the steaks in the "Red Meat Marinade"  described in November's recipes
  • Mix the brie (enough to spread onto the meat); a few tablespoons of olive oil; finely chopped red onions, shallots, & garlic; chopped rosemary, thyme, & sun-dried tomatoes until the mixture is spreadable
  • Spread a thick layer of the brie mixture on one half of the steak
  • Generously spread thin slices of the variously colored peppers over the brie spread
  • Sprinkle chopped scallions over the spread
  • Salt & pepper
  • Now depending upon the shape of the meat you can either place a second piece of meat on top of the spread almost like making a sandwich or you can roll the steak and spread.  In either case use cooking twine to truss the meat and hold the roll & contents in place. 
  •     NOTE 1:  Cooking twine is a simple string made of 100% cotton.  Any synthetic material would melt and impart a nasty flavor into your meat.  I picked a roll up at Bed, Bath, & Beyond.
  •     NOTE 2:  Trussing is merely tying the meat.  I usually start with a lop and simple knot, then I slip the twine under the meat running the twine from the first tie or knot about 2 inches.  All you have to do now is pull the twine thru the loop you make and continue to do so along the top of the meat.  You end with a simple knot to hold everything in place
  • Finally I grilled the meat like any steak, turning it onto all four sides since my trussed meat was a rolled log.
Serving Suggestions
Once you take the meat off the grill allow it to set for a fe minutes then cut into slices.  Be sure to remove the ttruss twine since it is not edible and it would be an unpleasant surprise to be chewing on it.  I chose to cut about half the meat and to leave the other half whole so that it was presented as a hal cut log of beef.


  1. you must check this website out. Micheal and I have been watching this show for about 3 weeks. These guys are great. Micheal's New Year's Resolution is going to try some these recipes.

  2. What a wonderful recipe! I love the combination of flavors, colors, and textures you stuffed in the London broil... it looks delicious.