Swiss Chard Stuffed Flank Steak
Ingredients
The steak and filling
-
1 ½
pounds
flank steak
-
1
pound
swiss chard
-
3
tablespoons
oil of choice
-
4
ounces
onion, diced
-
3
cloves
garlic, sliced
-
1
tablespoon
lemon juice
-
1
lemon
lemon zest
-
to taste
salt and pepper
The stuffing
-
4
ounces
feta cheese, crumbled
-
2
tablespoons
raisins, snipped or cut in half
-
2
ounces
walnuts, toasted and finely chopped
Instructions
- Preheat the oven to 350°F and toast the walnuts until lightly browned.
- Wash, stem, and chop the Swiss chard, then set aside.
- In a frying pan, heat oil and sauté onions and garlic until softened.
- Add Swiss chard to the pan and cook until wilted, then add lemon zest and juice, seasoning with salt and pepper to taste.
- Let the Swiss chard mixture cool.
- Butterfly the flank steak by slicing it horizontally, then open it like a book and season with oil, salt, and pepper.
- Combine feta, walnuts, and raisins with the Swiss chard mixture.
- Spread the stuffing onto the flank steak, leaving a ½ inch border, then roll it tightly and tie with kitchen twine.
- Cook the stuffed flank steak in the oven or grill until the desired doneness is reached, then let it rest before slicing.
Nutrition Facts (estimated)
Servings
8
Calories
299
Total fat
21g
Total carbohydrates
7g
Total protein
21g
Sodium
0mg
Cholesterol
0mg
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