Stuffed Flank Steak Recipe With Spinach Sun Dried Tomatoes And Feta Cheese

SPINACH & FETA STUFFED FLANK STEAK

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.

STUFFED FLANK STEAK RECIPE WITH SPINACH, SUN DRIED TOMATOES, AND FETA CHEESE

Steps:

• Preheat oven to 400F.
• Using a sharp knife, butterfly the steak by placing your hand on top of the meat and cutting horizontally into the steak until just about 1 inch before you would cut the meat into 2 separate pieces. Open up the steak and set aside.
• In a mixing bowl, combine chopped spinach, cheese, sun dried tomatoes, garlic, basil and fresh ground pepper; mix until well incorporated.
• Spread 1/3 cup of tomato sauce over the steak and top with the previously prepared spinach mixture.
• Tightly roll up the flank steak and secure with kitchen twine.
• Brush the stuffed flank steak with olive oil and season with salt and pepper.
• Spread the rest of the tomato sauce over the top and around the edges of the steak.
• Transfer to a baking dish and bake for 35 to 40 minutes, or until internal temperature reaches 130F.
• Remove from oven and transfer the steak to a cutting board.
• Let rest for 10 minutes before removing the kitchen twine.
• Remove kitchen twine and slice the stuffed steak into 1/4 inch rounds.
• Spoon tomato sauce from the baking dish over the rounds, top with fresh parsley, and serve.