Best Spinach And Feta Flank Steak Recipes

SPINACH AND FETA CHEESE STUFFED FLANK STEAK

Steps:

• Prehat oven to 325.
• Mix together in small bowl feta cheese, cooked spinach, diced red peppers, and milk.
• Fold flank steak strip into rounded steak, leaving a small hole in the middle.
• Stuff feta cheese mixture into hole in the middle of each steak. Hold steak in rounded position by placing toothpick in steak.
• Place steaks in roasting pan (without rack) and cover with foil.
• Bake in oven for 30-45 mins (depending on desired doneness), turning once, and removing cover with 10 mins left to cook.
• Remove from oven.
• Sprinkle with salt and pepper, just before serving.
• NOTE: These can also be cooked on the grill: Grill over med heat for 10-15 mins per side.

SPINACH AND FETA FLANK STEAK

Steps:

• Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; flatten to 1/4-in. thickness. , Combine the spinach, cheese, parsley, dill and onions. Spread over steak to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Sprinkle with salt and pepper. , In a large skillet, brown meat in oil on all sides; transfer to the greased rack of a shallow roasting pan. Bake at 400° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-45 minutes. Remove from oven and let stand 15 minutes. To serve, remove string; slice into 1-in.-thick slices.

SPINACH AND FETA STUFFED FLANK STEAK

Steps:

• Heat oven to 400. Mix dry spinach and all other ingredients in bowel. Open steak, salt and pepper both sides, spread filling on one side and fold steak over to cover. Roll up steak starting at short side, roll tightly. Secure with toothpicks or twine. Place seam side down in baking dish. and cook for 30-40 minutes. Let rest 5-10 minutes and slice in 3/4 inch slices. Serve garnished with lemon wedges.

WAGYU FLANK STEAK STUFFED WITH SPINACH, ARTICHOKES, AND FETA

Steps:

• PREPARING THE SPINACH FILLING: Heat a saute pan over medium-high heat. Add in the grapeseed oil. Once the oil is slightly smoking, add in the julienned onions. Once the onions have started to caramelize, add in the dry sherry and deglaze the pan. Use a wooden spoon to scrape the bottom of the pan. Once the onions are soft and caramelized, remove them from the heat. Allow them to let cool, and reserve. Bring a large pot with 3 quarts of water to a boil. Place the spinach in a large metal bowl, and pour the boiling water over it. Let the spinach wilt, and then drain off the water. Place the spinach in a fresh bowl, and pour cold water (with a few ice cubes) over it to stop the cooking process. Let the spinach sit in the ice water for 2 minutes. Then, squeeze all of the water out of the spinach, and place the spinach in a clean bowl. Add the feta, shredded parmesan, minced sundried tomatoes, minced artichoke hearts, and cooked onions to the spinach bowl. Mix well. Season the filling to taste with kosher salt and freshly ground black pepper.
• PREPARING THE STUFFED WAGYU FLANK STEAK: Place the Wagyu flank steak on a cutting board, and cover it with plastic wrap. Working with the smooth side of the meat mallet, pound out the flank steak until it is about a half inch thick throughout. Remove the plastic wrap, and sprinkle the steak with kosher salt and freshly ground black pepper. Place the spinach filling down the center, lengthwise, of the steak. Roll the steak over the filling, making a tight log. Cut a 3-foot-long piece of butcher's twine. Working lengthwise, tie the twine around the flank steak at one end. Then, tie it around the steak every two inches until you reach the other end. Once you get to the end, turn the stuffed flank steak over. Weave the twine over and under the twine that is already wrapped around the flank, fully securing the twine. Tie the twine off at the end, and season the stuffed flank with kosher salt and freshly ground black pepper.
• FINAL STEPS: Preheat the oven to 375°F. Heat a large flat top griddle on medium-high heat. Add just enough grapeseed oil to cover the surface. Place the stuffed, twine-wrapped flank steak on the hot griddle. Sear for 3 minutes per side or until it's a nice golden brown. Once the stuffed Wagyu flank steak is seared on all sides, place it on a rimmed baking sheet (lined with parchment paper). Cook the flank steak for 15 minutes in the oven. Pull the flank steak from the oven, and let it rest for 15 minutes. Remove the twine, and slice the stuffed flank steak into 1-inch-thick pinwheels. Serve warm, and enjoy!