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Friday, April 23, 2010

Stuffed Flank Steak

I was looking through the latest issue of Family Circle magazine and found this recipe.  It's great because it only calls for a few ingredients and it tastes great!  I hope you give it a try.

What you need:  1 flank steak (about 11/2 pounds), 1 package (10 oz) frozen chopped spinach (thawed and squeezed dry), 4 oz feta crumbled cheese, 2 tablespoons olive oil, 1 lightly beaten egg, 3/4 teaspoon salt, 1/2 teaspoon black pepper.


Heat oven to 425.  Coat with cooking spray a broiling pan.

Lay steak on work surface.  Starting at a long side, slice steak in half without cutting through all the way.
Open like a book and flatten to an even thickness.

In a bowl, combine spinach, feta, bread crumbs, 1 tablespoon of the oil and the beaten egg.

Season steak with 1/2 teaspoon of the salt and 1/4 teaspoon pepper.  Press spinach mixture onto steak, leaving a 1-inch border.  Beginning on a short end, roll up to enclose filling.  Tie steak with cotton twine at 2-inch intervals.  (I used dental floss because I did not have any cotton twine.)




Rub steak with remaining tablespoon oil and season with remaining 1/4 teaspoon each salt and pepper.  Heat large nonstick skillet over medium-high heat.  Brown meat on all sides, about 5 minutes total.  Transfer steak to prepared broiler pan.


Roast at 425 for 35 minutes.  Remove meat from oven; let rest, covered, 10 minutes before slicing.  Enjoy your delicious steak!

2 comments:

  1. So this is what Brooke was having when I came over!! It looks great!

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  2. You are right! Are you going to try to make this for your family? I know you could do it as long as you get a little help with the cutting the steak in half.

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