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.

Ingredients

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

Preparation

• 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.