Makes 4 servings. Difficulty
One 2 pound london broil, about 1-1/2" thick 1/4 cup chopped sun-dried tomatoes, marinated in olive oil 1/4 cup fresh chives, chopped 1-1/2 Tablespoons roasted garlic, chopped Salt and freshly ground black pepper 1 Tablespoon worcestershire sauce
Lightly oil grill rack and preheat grill.
Cut a horizontal pocket halfway through london broil.
In a small bowl, combine sun-dried tomatoes, chives and roasted garlic.
Spoon mixture into pocket of london broil. Brush outsides of meat with worcestershire sauce and season all sides with salt and freshly ground black pepper.
Grill london broil for 10 minutes, turn and continue to grill for about 8-10 minutes or until done. Remove from grill and tent with foil; let rest for about 5-10 minutes.
To serve, slice diagonally into 1/4" strips.
To roast garlic, preheat oven to 375°F. Cut the tip of the bulb so that tops of garlic cloves are exposed. Drizzle with olive oil. Place garlic on a 8" square of aluminum foil and gather edges of foil together to form a sort of tent around bulb and pinch foil together to seal. You want to allow the garlic to steam in the oven. Place in oven and roast for about 40-45 minutes or until garlic is very soft. Let cool briefly then squeeze out roasted garlic.