Spinach and Feta Stuffed Flank Steak
Ingredients
The steak
-
2
lb
flank steak, butterflied
-
1
each
egg yolk
-
1
tbsp
olive oil
-
1
each
twine (for tying)
The filling
-
10
oz
frozen chopped spinach, defrosted
-
2
tbsp
chopped sun dried tomatoes
-
12
each
pitted kalamata olives, chopped
-
5
oz
crumbled Feta cheese
-
1
tbsp
chopped fresh basil
-
1
tbsp
chopped fresh parsley
-
½
tsp
garlic salt
-
½
tsp
black pepper
-
¼
tsp
salt
Instructions
- Preheat the oven to 425°F.
- Butterfly the flank steak and flatten it to an even thickness.
- Season the steak with salt and pepper.
- In a bowl, mix spinach, sun dried tomatoes, olives, Feta cheese, basil, parsley, garlic salt, black pepper, salt, and egg yolk until combined.
- Spread the filling over the steak, leaving an inch at the back bare.
- Roll the steak tightly from the front to the back and tie with twine every 2 inches.
- Place the rolled steak in a baking dish and brush with olive oil, then season with remaining garlic salt and black pepper.
- Bake for 35 minutes, then broil for 5-10 minutes.
- Let the steak rest for 15 minutes before slicing into 12 pieces.
Nutrition Facts (estimated)
Servings
6 (2 slices each)
Calories
372
Total fat
21g
Total carbohydrates
7g
Total protein
37g
Sodium
0mg
Cholesterol
0mg
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