Gingered London Broil with Creamed Swiss Chard

It has been a while since I have done a 2 meal recipe. London Broil from Sunnybrook Farm, is something I try to keep in the freezer all summer long, you really get you monies worth! I always get at least 2 meals, sometimes I can even get a lunch for 2 in addition.

1 Sunnybrook London Broil
4 tbsp olive oil
about a 2" piece of fresh ginger, grated
2 garlic cloves
4 tbsp buckwheat honey
s/p to taste

1 large bunch of Swiss Chard, rough chopped
1 large onion, thinly sliced
1 tsp grated fresh ginger
4 oz JFF Cream Cheese
s/p to taste

Divine Brine Beet Caviar (optional, but this does add a nice heat, tang and sweetness)

Mix together in a large glass dish the olive oil, ginger, garlic, buckwheat honey and salt/pepper. Place the London Broil in mixture, turning to coat each side. Cover with wrap and let marinade at the least 1 hour but as long as overnight.

Allow the London Broil come to room temperature for about 30 minutes. Preheat grill on high for 10 minutes before cooking.

Place the onion in a large skillet with about 1 tbsp of olive oil. Over medium/low heat let the onion cook down and become soft. Season with salt and pepper. Add in ginger, stir and cook until the ginger becomes aromatic, 1-2 minutes. Add in Swiss Chard, toss to coat. Let the Chard cook down, turn often to ensure even cooking.

Place meat on grill,close the lid and do not move for 10 minutes, only adjust the flame to prevent flair-up. Gently lift the meat, if it sticks, let grill a few more minutes, then turn to other side. Lower heat to low and cook an additional 10-15 minutes, or until your desired doneness.

Allow to rest for 15 minutes, tented with foil. While the meat is resting, turn the heat down on Swiss Chard and stir in the cream cheese, stir occasionally. Heat through.

Slice the meat on a 45 degree angle into thin slices. Place the Chard on a platter. Place sliced meat over top of chard and spoon Beet Caviar over meat.