Spinach & Feta Stuffed Flank Steak |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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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. Ingredients:
1 beef flank steak (1-1/2 pounds) |
2 cups (8 ounces) 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 king arthur unbleached 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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. Yield: 6 servings.
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