Best Spinach Feta Stuffed Flank Steak Recipes

SPINACH & FETA STUFFED FLANK STEAK

Steps:

• Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/2-in. thickness. Remove plastic., Sprinkle 1 cup cheese over steak to within 1 in. of edges. Layer with spinach, tomatoes, onion and remaining cheese. Roll up jelly-roll style, starting with a long side; tie at 1-1/2 in. intervals with kitchen string. Sprinkle with 2 tablespoons flour, salt and pepper., In a large skillet, heat oil over medium heat. Brown beef on all sides; drain. Transfer to a 6-qt. oval slow cooker. In a small bowl, mix broth, Worcestershire sauce and tomato paste; pour over top. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. Mix remaining flour and wine until smooth; gradually stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve beef with gravy and, if desired, noodles.

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-&-FETA-STUFFED FLANK STEAK

Steps:

• Instructions: Preheat the oven to 400º. Place the spinach inside a kitchen towel or colander, and squeeze thoroughly to drain excess liquid. Place in a bowl and mix with the shallot, olive oil, feta cheese, oregano, chile flakes, lemon juice, and salt and pepper to taste. To butterfly the flank steak, lay it on a cutting board with the short side facing you, and slice it horizontally with the grain from one long side to the other, leaving about 1/2 inch closed on one side. Open it up to lay flat, and season well on both sides with salt and pepper. Spread the filling evenly over one side of the steak, and place the other side back to enclose the filling. Roll up, starting with the short side, and secure with toothpicks on the open end. Place the steak, seam-side down on a roasting pan, and cook for about 30-45 minutes, depending on the thickness of the steak, for medium. Let rest for at least 5 minutes, and slice 3/4-inch thick. 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!

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.