Greek Stuffed Flank Steak |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Combine first 6 ingredients and set aside.
2. Trim fat from steak.
3. 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.
4. 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.
5. 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).
6. Add steak, browning well on all sides; add broth, wine, water, and oregano and bring to a boil.
7. Cover, reduce heat and simmer 1 hour and 30 minutes, or until tender, turning meat once; add additional water during cooking if necessary.
8. Remove string and cut steak into 8 slices; serve with cooking liquid.
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