Greek Stuffed Flank Steak

Name: Greek Stuffed Flank Steak
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 serving(s)
Ingredients: 1 (10 ounce) package frozen chopped spinach (thawed, drained and squeezed dry); 1/3 cup finely chopped red onion; 1/3 cup chopped pickled pepperoncini pepper; 2 tablespoons dried breadcrumbs; 1/4 teaspoon garlic powder (I prefer 1-2 cloves minced fresh); 1/4 teaspoon salt; 1 (1 1/2 lb) flank steaks; 1 (14 1/2 ounce) can beef broth; 1/2 cup dry red wine; 1/2 cup water; 1/2 teaspoon dried oregano

Submitted by GaylaJ

"Fabulous flavor and nice presentation. My sister shared this recipe with me---it is one of her favorites to prepare for guests. It is adapted from The Complete Cooking Light Cookbook."

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Ready In:: 2hrs
Ingredients:: 11
Serves:: 8

ingredients

1 (10 ounce) package frozen chopped spinach (thawed, drained and squeezed dry)
¹⁄₃ cup finely chopped red onion
¹⁄₃ cup chopped pickled pepperoncini pepper
2 tablespoons dried breadcrumbs
¹⁄₄ teaspoon garlic powder (I prefer 1-2 cloves minced fresh)
¹⁄₄ teaspoon salt
1 (1 1/2 lb) flank steaks
1 (14 1/2 ounce) can beef broth
¹⁄₂ cup dry red wine
¹⁄₂ cup water
¹⁄₂ teaspoon dried oregano

directions

Combine first 6 ingredients and set aside.
Trim fat from steak.
Cut horizontally through center of steak, cutting to, but not through, the other side and open flat, like a book; place 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 and roll up, jelly-roll fashion, starting with short side; secure with heavy string at 2-inch intervals.
Coat a large Dutch oven with cooking spray and heat at medium-high until hot (I drizzle the pan with olive oil, rather than using cooking spray).
Add steak, browning well on all sides; add broth, wine, water, and oregano and bring to a boil.
Cover, reduce heat and simmer 1 hour and 30 minutes, or until tender, turning meat once; add additional water during cooking if necessary.
Remove string and cut steak into 8 slices; serve with cooking liquid.

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Reviews

This was really, really good. The meat came out fork tender and the stuffing was terrific. One suggestion, when you cut the meat, cut between the strings, leaving the string tied around individual serving pieces. Otherwise, the slices will unroll and fall apart. Also, definitely add feta to the stuffing. Major enhancement!!

masscjs
Totally worth all the time needed! My husband kept sneaking smells and it impressed my parents! I ended up forgetting the pepper, but throwing in some feta instead. Also, I had a hard time cutting the steak without having it fall apart. I used the pieces anyway, and they turned out just as well. I think I'm going to make serving sizes next time, instead of the whole roll.

Anemone
This was really good! I wish I would have had some feta to add to it. I will be making this one again. Thanks for sharing!

Mrs. Moon
I did use fresh spinach that I steamed and used. Accidentally used part hot pepper and pepperoncini but added great flavor and also added feta cheese to the stuffing. I was busy cleaning my freezer so cooked longer than stated, turned out great. Served with Recipe #93401.

adopt a greyhound
Like several other reviewers, I added some feta cheese to the filling. I thought the flavour was excellent but I found the flank steak a bit tough. I'll make this again for sure, but I may try using a more tender cut of meat. Thanks!

zepharum