I had a nice london broil in the freezer, and no desire to brave the elements by firing up the grill. But that yearn for beef was there nonetheless.

So I decided to try something new – a stuffed london broil. I’ve made roulades with flank steak, I’ve made brisiole, and stuffed any number of steaks and chops… And I had plenty of stuff on hand. What the heck. Time to have some fun.

I minced one onion with a few cloves of garlic and about 12 ounces of baby bella mushrooms, sauteed them all with some salt and pepper until almost dry, and then let it cool.

I sliced the beef almost in half, lengthwise, and opened it like a book. I took out my trusty mallet, pounded it a bit to even it all out, and added a liberal dousing of salt, pepper, and garlic powder.

The next step was to cover it all with fresh arugula. I love the peppery flavor of arugula – cooked as a side dish, fresh in a salad… It doesn’t matter how it’s served, it’s good!

Then came the mushrooms… I spread them all over the arugula, rolled it all up and tied it with butcher twine.

I seasoned the top with some fresh black pepper and a sprinkling of San Francisco Bay Sea Salt (just one of about a dozen different salts I have on the shelf right now…) Into the oven for about 45 minutes at 350 degrees and it was done to perfection!

In the meantime, I steamed a bit of broccolini, made some mashed potatoes, and a quick mushroom gravy with the pan drippings.

Dinner was start-to-finish in aout an hour.

There was a goodly amount of leftovers… I see a couple of sandwiches in my future…..