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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/3 cup finely chopped red onion |
1/3 cup chopped pickled pepperoncini peppers |
2 tablespoons dry breadcrumbs |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 (1 1/2-pound) lean flank steak |
vegetable cooking spray |
1/2 cup water |
1/2 cup dry red wine |
1/2 teaspoon dried oregano |
feta mashed potatoes |
Directions:
1. Combine first 6 ingredients in a bowl; stir well, and set aside.
2. Trim fat from steak. Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book. Place steak 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. Roll up steak, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy string.
3. Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add steak, browning well on all sides. Add water, wine, and oregano to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove string, and cut steak into 16 slices. Serve with cooking liquid and Feta Mashed Potatoes.
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