Easy Stuffed London Broil

This Easy Stuffed London Broil or stuffed flank steak recipe is tender and tasty. This post will show you how to cook London Broil in oven at 350 and cook stuffed London Broil pinwheels on BBQ or grill.

Stuffed London Broil Flank Steak

Look out meat lovers! This easy stuffed London Broil flank steak recipe should be on your bucket list. This stuffed London Broil is inexpensive, loaded with flavor and requires only a few ingredients.

Flank steak is a lean cut of unprocessed beef that has tons of protein, vitamins and minerals. It’s not only good for the body, it’s good for the soul.

So, make this easy stuffed London Broil with confidence. You don’t need an excuse or a special occasion to make this London Broil stuffed with ground pork.

It’s the ideal dinner for your family and one you’ll be proud to serve.

Broiled in the oven at 350, the result is a stuffed flank steak that is tender, perfectly-seasoned, and beautifully baked.

London Broil flank steak is an easy, decadent dish that is so simple to prepare, it takes no time at all.

Whether I’m serving it to family or guests, stuffed flank steak visits my table often. Nothing brings people together like food and this is one recipe that will impress each and every time.

London Broil Cut

Before World War II, the cut of meat associated with a London Broil was flank steak. The terms “London Broil” and “flank steak” were used interchangeably.

Flank steak has been referred to London Broil and probably always will.

Following World War II backyard barbecues became popular and butchers created a cheaper alternative cut to the popular London Broil flank steaks by offering round steaks.

There are six round steaks on every cow, yet only two flank steaks. With their increasing popularity, butchers started charging more for London Broil cut flank steaks.

Recently, the cuts of beef used for making London Broil is, more often than not, flank steak, top blade or top round.

London Broil cut flank steak is the meat I recommend you work with.

At the supermarket or butcher, ask specifically for a flank steak. (Tip: do not say London Broil).

If the label says London Broil, confirm that it’s flank steak.

You will be glad you did.

What is a Flank Steak?

Flank steak comes from a certain area of the cow. London Broil is a way of cooking lean cuts of beef. So while the terms are used interchangeably, they really aren’t the same thing.

Tough and grainy, flank steaks are very lean with little fat marbling. The flank steak is a cut from the lower section of the cow. And, like I said before, cows have two of them.

Given that flank steaks are very thin, they must be prepared properly while cooking or they will end looking and tasting like a leather boot.

For more information about these cuts of meat, take a look here.

A budget-friendly steak, London Broil flank steak is wonderfully tender when cooked properly.

Never overcook flank steaks or cook them too quickly. They need to be tenderized and marinated or they will become tough.

If we are making fajitas, slicing the London Broil flank steak thinly against the grain of the muscles is important.

But that doesn’t pertain to this recipe!

Surprisingly, recipes using London Broil are North American, not British, and, again, pertains to the method of preparing and cooking cuts of meat.

How the word, “London” came to be is anyone’s guess. If you know, I would be grateful if you would share that knowledge with me.

Skirt steaks are used in making ever-popular fajitas and Korean barbecues, and flank steaks have become a great substitute for them, among other cuts.

As a result, flank steaks are in shorter supply, and other cuts like a top blade and top round are frequently substituted for London Broil.

To get a nice crust on the outside, London Broil flank steak (or whatever the cut), is cooked at very high heat or under the broiler.

Then to finish it off, it is cooked at a lower temperature or in the oven at 350 degrees.

London Broil Recipe

This London Broil recipe is stuffed with such goodness. My husband Ken says, “the flavors speak for themselves.” From time to time he’s right and this is definitely one of those times!

My friend Julie is obsessed with onions and garlic and includes them in everything she makes, desserts being the exception!

Easy stuffed London Broil is not exempt from adding dried garlic and onion (including powder) or small, diced onion and minced garlic to the ground meat.

I’ve had the pleasure of eating stuffed London Broil a few times and each bite is mouthwatering, tender and scrumptious.

Delicious with or without onions and garlic, each morsel is to be savored and enjoyed.

The method is what matters. So, I urge you to give it a try.

Ingredients in Easy Stuffed London Broil

• flank steak
• ground pork
• ground veal or lean beef
• salt
• pepper
• butcher’s twine
• cooking spray

Options

• onion
• garlic

How to Cook London Broil in Oven at 350

I know you’re wondering how do you cook a London Broil. Learning the best way to cook a London Broil is pretty straightforward and is fairly simple—especially in the oven.

Although flank steak is typically used, the London Broil technique can be done with any cut of beef including top blade or top round.

These steaks are too small and lean to roast, so the London Broil method is broil first, then bake, resulting in one of the most tender, juicy, flavorful stuffed flank steak you’ll ever taste!

This technique involves cooking meat under the broiler to brown the outside without totally cooking the inside. In general, medium rare is ideal.

 

Trim any excess fat and sinew from the flank steak.

Rinse and pat dry flank steak with a paper towel.

Next, at your workstation or on a cutting board, butterfly flank steak by slicing horizontally, almost through the middle of the narrow side of it.

Unfold the flank steak like a book to make a rectangle-ish shape.

Your flank steak should be around ½ of an inch thick.

Tips

This stuffed London broil is so good, and you want to make sure you’ve made the best possible version. I have some tips here that will help you do just that!

Should You Tenderize a London Broil?

Absolutely, you should! Here’s how.

Place a sheet of plastic wrap over the butterflied flank steak and pound lightly with a meat mallet until the flank steak is even or uniform thickness.

Set aside.

In a large bowl, combine ground pork, beef or veal, salt, and pepper. If using onion and garlic, add it now to the ground meat. Use your hands to mix it and continue until well blended.

Set aside.

Form the ground pork mixture into a roll the same length as the flank steak, between 2 to 3 inches in diameter.

Place your roll on the bottom ⅓ of the flank steak, from one end to the other.

Starting at the bottom end, roll flank steak around the ground pork mixture as tight as you can, and ensure the ground pork mixture keeps its log-like shape.

Lastly, use butcher’s twine to tie the flank steak around the ground pork mixture snuggly, but not too tight.

Ensure the ground port mixture doesn’t squish out the sides or ends as you want the log-like shape to hold.

Tie a knot every 1 ½ to 2 inches. When tying the knots, remember you’re going to be slicing the roll eventually.

Each slice is going to have one tied string holding it together.

Next

Cover or wrap in your refrigerator until ready to bake. This makes slicing so much easier!

Preheat the oven to broil and place one of the racks almost at the top; usually one level down from the top.

Another oven rack should be placed two levels from the bottom.

Line a rimmed baking sheet (with its own rack) in tinfoil and lightly coat in cooking spray. Set aside.

Remove roll from refrigerator and place on your work surface.

Using a sharp knife (with a serrated edge), cut the roll into slices so that every slice will have at least one string holding it together.

Cut between the strings. Slices should be between 1 ½ and 2 inches thick.

Make stuffed London Broil pinwheels about the same size so they will cook at the same rate.

For children, make thinner slices and larger ones for adults. Remember to adjust your cooking time accordingly.

Place slices on a baking sheet.

How to Broil a London Broil in Oven

Place the baking sheet under the broiler for 7 to 9 minutes. You want the top browned nicely.

Flip and repeat on the other side.

How to Cook London Broil in Oven at 350

Next, place the baking sheet on the lower rack and reduce the oven temperature to 350 degrees.

Bake for an additional 20-25 minutes, depending on the size of your slices and the amount of filling.

Before removing your stuffed London Broil from the oven, make sure the thermometer reads 160 degrees.

Cut all the strings, serve and enjoy!

Can This London Broil Be Made Ahead?

Yes, this easy stuffed London Broil can indeed be made ahead of time.

Ideally, stuffed flank steak should be refrigerated before cooking, so make it early or even the day before. Wrapped properly, it can last up to one day before needed.

How to Cook Stuffed London Broil on BBQ

Follow this recipe exactly as written on how to cook stuffed London Broil on a BBQ and you will not be disappointed.

From the fridge to the grill, the instructions begin to make the best stuffed flank steaks ever!

Stuffed Flank Steak on a Gas Grill

• olive or another vegetable oil
• salt
• pepper

Wipe and clean the grates on your grill.

Using tongs, dip a large wad of paper towels in vegetable oil and rub it on top of the clean grates.

Preheat the grill to high and allow it to heat for 15 minutes.

While waiting, retrieve your stuffed flank steaks from the fridge.

Remove the tightly-wrapped plastic or parchment paper from the stuffed London Broil.

DO NOT REMOVE THE STRING.

Season the whole, flank steak liberally with salt and pepper. Press seasonings into the meat.

Using a brush, lightly coat your stuffed flank steak with a few tablespoons of oil. Use a measuring cup with about ½ cup oil in it.

London Broil Grilled to Perfection

Option 1: Whole Stuffed London Broil

Keep heat set on high and grill steaks 2 to 3 minutes per side. Even though stuffed flank steak is a round cylinder, all four sides (or angles) need to get seared.

If the first side of your flank steak is slightly charred with grill marks after 2 minutes, that’s how long each side will take to sear.

It may take 3 minutes in which case that’s what it will take to do the remaining sides.

Close the lid while searing each side.

Total searing time should be between 8 and 12 minutes until your stuffed flank steak has browned on the outside.

Make sure your main burner is still on high, then shut off all the other burners.

Move your stuffed flank steak to the side of the grill where the heat is off.

Brush more oil over the outside of it.

Close the barbecue lid.

Every 10 minutes or so, rotate your stuffed flank steak, brushing the outside with oil.

My husband adjusts the stuffed flank steak more frequently than that and adds oil every time.

Your stuffed flank steak will be ready in about 30 minutes. Maybe a little sooner or longer, so keep an eye on it.

At the 20-minute mark, shove the thermometer into the center.

Cook until the thermometer reads 150 degrees.

Transfer to a cutting board, tent with foil, and allow to rest for 10 minutes before serving.

Remove twine and slice steak into ½ to ¾ inch thick slices.

Use a knife with a serrated edge to saw through it. Do not press on the knife as slicing will be easier.

Serve and enjoy every bite.

Option 2: Stuffed London Broil Pinwheels

Remove stuffed flank steak from the fridge and make sure you have enough strings to tie it up.

Using a sharp serrated knife, cut your stuffed London Broil roll into pinwheels. Every slice will have at least one string holding the pinwheel together.

Slice in between the strings so that each slice ends up with string on it; holding the slice together.

Slices or pinwheels should be between 1 ½ and 2 inches thick which means you usually end up with between 6 and 8 slices total.

Before slicing, slightly mark where you’re going to slice your stuffed flank steak.

Ensure there is a tied string around each slice.

Each pinwheel should be about the same size so they will cook at the same rate.

Make thinner pinwheel slices for children and larger ones for adults. Remember to adjust your cooking time accordingly.

Place slices on direct high for approximately 4 minutes per side.

My husband nudges them just before the four-minute mark. If the grill is oiled, they will easily slide on the grill when ready to flip or come off the heat.

Once grill-marked and browned, the pinwheels are ready to be flipped.

Reduce the heat to medium for another 5 to 15 minutes or until cooked to your liking.

Or keep the main burner on high and move the pinwheel slices off the heat between 5 and 15 minutes.

The timing varies depending on the type of barbecue and the thickness of the stuffed London Broil pinwheels. Use your thermometer.

These grilled pinwheels are so good, it may be challenging to take small bites. They are definitely worth a try.

Easy Stuffed Flank Steak London Broil Video

One of the first videos we made was this Easy Stuffed London Broil recipe. You will see my friend Annette making these stuffed London Broil Pinwheels. This recipe made such an impression on her, she makes it all the time and says it’s in great demand at her house!

Truthfully, the most difficult part is slicing the flank steak in half so it appears to open up like a book.

Anyone else remember what a book is? Sorry, as a former teacher that is definitely not one of my better jokes!

Experience these stuffed London Broil pinwheels for the first time and maybe you’ll become a believer like Annette!