Greek Stuffed Flank Steak Recipes

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GREEK FLANK STEAK



Greek Flank Steak image

A flank steak stuffed with feta cheese and kalamata olives.

Provided by DREW10UGA

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 32m

Yield 4

Number Of Ingredients 7

1 flank steak
butcher's twine
salt and ground black pepper to taste
1 bunch baby spinach
¼ cup crumbled feta cheese
¼ cup chopped kalamata olives
2 strips cooked crispy bacon

Steps:

  • Preheat a charcoal griller (such as Big Green Egg®) to 375 degrees F (175 degrees C) and lightly oil the grate.
  • Lay flank steak on a flat work surface. Cut steak from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
  • Arrange butcher's twine on a plate, enough to cover the length of the steak. Place each string about 1 inch apart. Place steak on top; season with salt and pepper. Lay down a thick bed of spinach on top. Scatter feta cheese, olives, and bacon over the spinach.
  • Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
  • Cook over direct heat, turning at least once, until steak is beginning to firm and is hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Nutrition Facts : Calories 294.9 calories, Carbohydrate 4.3 g, Cholesterol 64.7 mg, Fat 15.9 g, Fiber 1.9 g, Protein 33.1 g, SaturatedFat 6.5 g, Sodium 422.3 mg, Sugar 0.7 g

GREEK STUFFED FLANK STEAK



Greek Stuffed Flank Steak image

Fabulous flavor and nice presentation. My sister shared this recipe with me---it is one of her favorites to prepare for guests. It is adapted from The Complete Cooking Light Cookbook.

Provided by GaylaJ

Categories     Steak

Time 2h

Yield 8 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen chopped spinach (thawed, drained and squeezed dry)
1/3 cup finely chopped red onion
1/3 cup chopped pickled pepperoncini pepper
2 tablespoons dried breadcrumbs
1/4 teaspoon garlic powder (I prefer 1-2 cloves minced fresh)
1/4 teaspoon salt
1 (1 1/2 lb) flank steaks
1 (14 1/2 ounce) can beef broth
1/2 cup dry red wine
1/2 cup water
1/2 teaspoon dried oregano

Steps:

  • Combine first 6 ingredients and set aside.
  • Trim fat from steak.
  • Cut horizontally through center of steak, cutting to, but not through, the other side and open flat, like a book; place between 2 sheets of heavy-duty plastic wrap and flatten to an even thickness using a meat mallet or rolling pin.
  • Spread spinach mixture over steak, leaving a 1-inch margin around outside edges and roll up, jelly-roll fashion, starting with short side; secure with heavy string at 2-inch intervals.
  • Coat a large Dutch oven with cooking spray and heat at medium-high until hot (I drizzle the pan with olive oil, rather than using cooking spray).
  • Add steak, browning well on all sides; add broth, wine, water, and oregano and bring to a boil.
  • Cover, reduce heat and simmer 1 hour and 30 minutes, or until tender, turning meat once; add additional water during cooking if necessary.
  • Remove string and cut steak into 8 slices; serve with cooking liquid.

Nutrition Facts : Calories 224.6, Fat 8.1, SaturatedFat 3.2, Cholesterol 57.9, Sodium 502.7, Carbohydrate 12.6, Fiber 1.9, Sugar 1.6, Protein 21.9

STUFFED MEXICAN FLANK STEAK



Stuffed Mexican Flank Steak image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h30m

Yield Eight or more servings

Number Of Ingredients 18

4 cups crumbled corn and cheese bread (see recipe) (made at least one day in advance)
1 flank steak, about 1 3/4 to 2 pounds
Salt to taste, if desired
Freshly ground pepper to taste
5 tablespoons safflower, corn or peanut oil
2 cups finely chopped onions
1 cup finely chopped celery
1 cup finely chopped green peppers
2 tablespoons finely minced garlic
2 eggs, lightly beaten
4 bottled pickled jalapeno peppers
2 tablespoons finely chopped parsley
2 tablespoons chili powder
1 teaspoon dried cumin
1 teaspoon dried oregano, crumbled
1 cup drained, crushed canned tomatoes, preferably imported
1 cup fresh or canned beef broth
Mexican table sauce (see recipe), optional

Steps:

  • Preheat the oven to 350 degrees.
  • Put the crumbled corn bread in a large mixing bowl and set aside.
  • Place the flank steak on a flat surface. Hold a long, sharp carving knife parallel to the surface and cut the steak lengthwise in half to make two long rectangles of equal thickness. This may be done by the butcher. Sprinkle the meat with salt and pepper.
  • Heat two tablespoons of the oil in a skillet and add half of the onions, half of the celery, half of the green peppers and half of the garlic. Cook, stirring, until the mixture is wilted. Let cool briefly. Add this to the corn bread. Add salt, pepper and the eggs.
  • Remove and discard the stems of the jalapeno peppers. Chop the peppers and add them to the bowl. Add the parsley and blend well with the fingers.
  • Spoon equal portions of the cornbread mixture onto each half of the meat. Carefully roll the meat jellyroll-style, starting at the narrower end of each portion of the meat. It will be almost impossible to enclose the filling without a portion of it falling out. This is a minor problem. Continue to roll and enclose each filling as neatly as possible. Tie the meat with string in several places to secure it.
  • Heat the remaining three tablespoons of oil in a skillet and add the stuffed meat rolls. Brown the meat as neatly as possible on all sides, turning it carefully. Once more, a portion of the filling will fall into the skillet, which is to be expected.
  • When the meat is browned, scatter the remaining onions, celery, green peppers and garlic around the rolls. Sprinkle the vegetables with the chili powder, cumin and oregano. Stir to blend and add the crushed tomatoes, broth, salt and pepper. Stir.
  • Bring to the boil, cover and place in the oven. Bake about one hour. Transfer the meat to a serving dish and remove the strings. Pour the sauce into a saucepan and skim off the excess fat. Bring to the boil.
  • Cut the meat into rounds and serve hot with the sauce. Serve with Mexican table sauce on the side, if desired.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 675 milligrams, Sugar 5 grams, TransFat 0 grams

STUFFED FLANK STEAK



Stuffed Flank Steak image

This is a delicious flank steak. The stuffing makes it much more filling, but there's never any left over! Can also be cooked in the microwave. Just cover and cook at medium setting (50 per cent) in a microwave-safe dish for 30 minutes, rotating dish halfway through cooking. Serve with sauce from the pan.

Provided by BarbiAnn

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 1h10m

Yield 4

Number Of Ingredients 10

2 cups dry stuffing mix
1 cup boiling water
2 tablespoons butter or margarine
1 ½ pounds flank steak, pounded thin for easy rolling
2 green onions, chopped
1 red bell pepper, chopped
1 (10.5 ounce) can mushroom gravy
¼ cup red wine
1 clove garlic, minced
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
  • Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
  • In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.

Nutrition Facts : Calories 497 calories, Carbohydrate 28.9 g, Cholesterol 71.1 mg, Fat 29.4 g, Fiber 4 g, Protein 25.7 g, SaturatedFat 11.3 g, Sodium 1102 mg, Sugar 3.7 g

OLIVE-STUFFED FLANK STEAK



Olive-Stuffed Flank Steak image

A formal presentation makes this delicious combination of steak, olive stuffing, and tomato confit an option for a family holiday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 11

2 tablespoons olive oil, plus about 2 tablespoons for cooking the steaks
1 cup finely chopped onion
1 teaspoon minced garlic
1 cup chopped pitted Kalamata olives
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
1/2 cup toasted pine nuts
1/4 cup dried currants
2 flank steaks, about 1 1/4 to 1 1/2 pounds each
Coarse salt and freshly ground pepper
Cherry Tomato Confit

Steps:

  • To make the stuffing: Heat 2 tablespoons oil in a medium sauté pan over medium heat. Add the onion and cook, stirring occasionally, until soft and caramelized, about 10 minutes. Add the garlic, and cook until aromatic, a few minutes more. Remove from the heat, and transfer to a bowl. Stir in the olives, herbs, pine nuts, and currants. Set aside to cool.
  • To prepare the flank steaks for stuffing; place one of the steaks on a work surface, cover it loosely with a piece of plastic wrap, and use a meat pounder to pound the steak until about 1/3 inch thick. Using a sharp knife, score the steak in a crisscross pattern, making 3 to 4 shallow cuts in each direction, being sure not to cut all the way through. Turn the steak over, and spread half the stuffing evenly over the unscored surface of the steak. Roll up the steak lengthwise, like a jelly roll. Using kitchen twine, tightly tie the steak to keep it securely rolled up. Season with salt and pepper. Repeat with the remaining steak and stuffing.
  • Preheat the oven to 400 degrees. Pour about 2 tablespoons of oil into a large roasting pan. Place over two burners over medium-high heat. When the oil is hot, add the steaks and sear on all sides, turning with tongs, until browned, 6 to 8 minutes. Remove steaks from pan, transfer to a plate, and set aside. Discard any fat in the pan and scrape out and discard any burned bits that may have escaped from the stuffing. Return the steaks to the pan, place in the oven, and roast, uncovered, for 7 to 8 minutes. Turn the steaks, and continue to roast until the internal temperature of the steaks reads between 120 degrees.and 130 degrees.on an instant-read thermometer, about 8 minutes.
  • Remove pan from oven and allow the steaks to rest for 5 to 8 minutes. Cut, and remove the twine. Transfer steaks to a cutting board. Using a sharp knife, cut them into slices 1/2 to 3/4 inch. Arrange the slices on a platter, and pour any accumulated pan juices over the top. Serve with tomato confit.

SPINACH & FETA STUFFED FLANK STEAK



Spinach & Feta Stuffed Flank Steak image

If you need a main dish recipe from a slow cooker that offers an upscale feel, this one is a great choice. Elegant enough for company, the rolled flank steak looks pretty on a plate. -Steven Schend, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 6 servings.

Number Of Ingredients 14

1 beef flank steak (1-1/2 pounds)
2 cups crumbled feta cheese
3 cups fresh baby spinach
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup finely chopped onion
5 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1 cup beef broth
1 tablespoon Worcestershire sauce
2 teaspoons tomato paste
1/3 cup dry red wine or additional beef broth
Hot cooked egg noodles, optional

Steps:

  • Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/2-in. thickness. Remove plastic., Sprinkle 1 cup cheese over steak to within 1 in. of edges. Layer with spinach, tomatoes, onion and remaining cheese. Roll up jelly-roll style, starting with a long side; tie at 1-1/2 in. intervals with kitchen string. Sprinkle with 2 tablespoons flour, salt and pepper., In a large skillet, heat oil over medium heat. Brown beef on all sides; drain. Transfer to a 6-qt. oval slow cooker. In a small bowl, mix broth, Worcestershire sauce and tomato paste; pour over top. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. Mix remaining flour and wine until smooth; gradually stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve beef with gravy and, if desired, noodles.

Nutrition Facts :

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