STUFFED FLANK STEAK / GREEK STYLE

Stuffed Flank Steak / Greek Style image

Provided by Cassie *

Categories Beef

Time 55m

Number Of Ingredients 12

2 lb flank steak or round steak works - tenderized ( flank steak is best )
garlic salt
salt & pepper
FILLING
4 - 5 oz cream cheese, softened
1 jar(s) 12 ounces - roasted red pepper, drained and chopped
3 clove garlic, chopped or minced
1 tsp oregano
cracked pepper
4 oz feta cheese
fresh spinach leaves
olive oil

Steps:

1. Preheat oven to 350 degree F. Lay steak out flat. With a meat mallet or rolling pin, pound flank steak into 9 by 10 inch rectangle, pounding thin ends to 1/4 inch thickness. Do the same if using round steak. I was able to find a large butterflied piece. Salt and pepper to taste. In a mixing bowl, combine cream cheese, roasted red peppers, garlic, oregano, and cracked pepper. Mix until smooth. Spread cream cheese mixture over the steak; leaving 3 inch wide plain border along one long side. Evenly spread spinach and feta cheese over the cream cheese.
2. Roll the steak up from the long edge, like a jellyroll. Place seam side down in an oiled baking dish with sides. Rub with olive oil, sprinkle evenly with salt, pepper and garlic salt.
3. Bake for 35 - 40 minutes or until cooking thermometer reaches 145 degree F. or desired doneness. Remove from oven and allow to rest for 5 minutes
4. Place on a serving platter,cut into 1 inch slices and serve warm.