Soak bread in milk. Preheat oil in saucepan on medium high, saute the onion for 3 minutes. Add the garlic and cook for additional minute. Add sausage and sunflower kernels and cook for 5 minutes.
Reduce heat to low. squeeze milk from the bread, and add with the spinach to the cooking mixture, along with the dry herbs. Season to taste with hot pepper sauce and salt. Add red wine and heat through while mixing well to incorporate the bread. Remove from saucepan and cool on sheetpan or foil.
Cut a lengthwise pocket into the side of the London broil and distribute fresh herbs inside. Stuff with the above mixture and close with toothpicks. Rub the outside of London broil with garlic and olive oil. Grill over medium hot coals to desired doneness (equal time, each side, turn carefully). Let rest for 10-15 minutes.
Slice across the grain (brisket style) and serve.
Reduce heat to low. squeeze milk from the bread, and add with the spinach to the cooking mixture, along with the dry herbs. Season to taste with hot pepper sauce and salt. Add red wine and heat through while mixing well to incorporate the bread. Remove from saucepan and cool on sheetpan or foil.
Cut a lengthwise pocket into the side of the London broil and distribute fresh herbs inside. Stuff with the above mixture and close with toothpicks. Rub the outside of London broil with garlic and olive oil. Grill over medium hot coals to desired doneness (equal time, each side, turn carefully). Let rest for 10-15 minutes.
Slice across the grain (brisket style) and serve.
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