SPINACH & FETA STUFFED FLANK STEAK
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
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 :
SPINACH AND FETA FLANK STEAK
While this dish may look difficult, it's actually very easy to prepare. The fancy spirals of flavor are perfect for holiday meals but are also easy enough for weeknight dinners. -Josh Carter, Birmingham, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; flatten to 1/4-in. thickness. , Combine the spinach, cheese, parsley, dill and onions. Spread over steak to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Sprinkle with salt and pepper. , In a large skillet, brown meat in oil on all sides; transfer to the greased rack of a shallow roasting pan. Bake at 400° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-45 minutes. Remove from oven and let stand 15 minutes. To serve, remove string; slice into 1-in.-thick slices.
Nutrition Facts : Calories 242 calories, Fat 14g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 662mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
SPINACH-STUFFED FLANK STEAK
Rounds of flank steak are packed with spinach and surrounded by other virtuous veggies. High-impact elements -- capers, vinegar, red-pepper flakes, and a smattering of Asiago cheese -- ratchet up the results.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.
- In a medium bowl, combine spinach, parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak.
- Cut several 12-inch pieces of kitchen twine; space evenly underneath steak. Spread spinach mixture down center of meat (see opposite). Roll steak over mixture, pressing firmly to compact the filling as much as possible; tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet; rub with oil, and season with salt and pepper.
- Broil until browned, 8 to 10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2-inch rounds.
Nutrition Facts : Calories 260 g, Fat 12 g, Fiber 4 g, Protein 31 g
SPINACH AND FETA CHEESE STUFFED FLANK STEAK
I made up this recipe, inspired by a pre-stuffed flank steak that I bought at Trader Joe's. I hope that it turns out as yummy for you as it did for me!
Provided by Helping Hands
Categories Steak
Time 1h
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Prehat oven to 325.
- Mix together in small bowl feta cheese, cooked spinach, diced red peppers, and milk.
- Fold flank steak strip into rounded steak, leaving a small hole in the middle.
- Stuff feta cheese mixture into hole in the middle of each steak. Hold steak in rounded position by placing toothpick in steak.
- Place steaks in roasting pan (without rack) and cover with foil.
- Bake in oven for 30-45 mins (depending on desired doneness), turning once, and removing cover with 10 mins left to cook.
- Remove from oven.
- Sprinkle with salt and pepper, just before serving.
- NOTE: These can also be cooked on the grill: Grill over med heat for 10-15 mins per side.
Nutrition Facts : Calories 436.5, Fat 21.8, SaturatedFat 9.9, Cholesterol 154.2, Sodium 435.4, Carbohydrate 8.9, Fiber 5, Sugar 2.8, Protein 51.5
FLANK STEAK PINWHEELS
The combination of the marinade, spinach, onion and feta make this a delicious and impressive flank steak recipe that is always a huge hit for guests! Easy to prepare (but it doesn't look like it is), great tasting and pretty to look at too!
Provided by Linda
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 9h20m
Yield 6
Number Of Ingredients 16
Steps:
- In a large resealable bag, combine the olive oil, soy sauce, red wine, Worcestershire sauce, mustard, lemon juice, 1 clove of garlic, Italian seasoning and pepper. Squeeze the bag to blend well. Pierce the flank steak with a knife, making small slits about 1 inch apart. Place the steak into the bag, and seal. Refrigerate overnight to marinate.
- Preheat the oven to 350 degrees F (175 degrees C).
- Crush the remaining clove of garlic on a cutting board with a large chef's knife. Sprinkle the salt over the garlic, and scrape with the flat side of the knife to make a paste.
- Remove the steak from the bag, and discard marinade. Spread the garlic paste over the top side of the steak. Place layers of chopped onion, bread crumbs, spinach, and cheese over the garlic. Roll the steak up lengthwise, and secure with kitchen twine or toothpicks. Place the roll in a shallow glass baking dish.
- Bake uncovered for 1 hour in the preheated oven, or until the internal temperature of the roll is at least 145 degrees F (63 degrees F) in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve.
Nutrition Facts : Calories 299.6 calories, Carbohydrate 10.1 g, Cholesterol 46.8 mg, Fat 20.2 g, Fiber 1.3 g, Protein 17.5 g, SaturatedFat 6.6 g, Sodium 1099.2 mg, Sugar 2.7 g
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- Pre-heat the oven to 425. If you are butterflying the steak yourself, here’s a handy how-to video.
- Place the butterflied flank steak on a cutting board. You want the steak to be between ¼”-1/2” thick. If there are parts that are unevenly thick, try to flatten them out with a meat mallet for even thickness. Season by sprinkling a bit of salt and pepper over the steak.
- In a large mixing bowl, combine the spinach, sun dried tomatoes, olives, Feta cheese, basil, parsley, ¼ teaspoon of the garlic salt, ¼ teaspoon of the black pepper, the ¼ teaspoon of salt and the egg yolk. Stir until well combined.
- Turn the steak if needed so that the “grain” of the steak is running left to right in front of you. Spread the spinach mixture evenly across the surface of the butterflied steak, leaving an inch or so at the back bare. Starting with the side closest to you, roll the steak tightly forward, around the filling, until the roll is complete. Use twine to tie up the rolled steak about every 2 inches. If any filling is escaping out the sides, make sure to tuck it back in.
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