Spinach and Feta Stuffed Flank Steak

This was one of the first meals we made when we moved into our new house, I haven’t been saving it for a special occasion or anything, it just kind of got put to the back burner as I was blogging about other things and then I found all the pictures a few days ago and remembered I never blogged it, so here ya go! Additionally today marks 2 months since we closed on our house and we probably couldn’t love it ANY MORE! On a pretty regular basis we just look at each other and one or the other of us says “I can’t believe we live here!!!” or something along those lines. Its like that new car smell, it really never gets old! But anywho, this was our first  fancy “new house dinner” and it was another stuffed meat. I think its some weird obsession we have, since we also had a stuffed meat type dish last night too, which I will be sharing next week, but they are just so easy and its like an all in one dish and you can just serve it over rice or pasta or something and there is no need to worry with so many extra side dishes. I had pinned this recipe a while ago but never really got into trying it because we don’t eat a TON of red meat, even though this will be my second post about red meat in the past few weeks. But, I’m glad we made it because it ended up being really delicious. I think it would be even better with a more delicious cut of meat, im thinking like prime rib or something fancy (aka a Christmas treat!) This isn’t a good meal for week nights unless you roll everything up and have it prepared to just pop in the oven, but the cook time isn’t too long, and its definitely a great way to impress the dinner guests!


1 flank steak (1 1/2 to 2 pounds)
1 package frozen chopped spinach, thawed
1/2 cup crumbled feta
1 jar (7 ounces) roasted red peppers, drained and chopped (we roasted our own, similar to the way we roast them to make the pimento cheese)
2 tablespoons seasoned dry bread crumbs
1 egg yolk
3/4 teaspoon garlic salt
3/4 teaspoon ground black pepper
1 tablespoon olive oil



1. Heat oven to 425 degrees F.

2. Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten slightly to an even thickness.


3. Squeeze liquid from spinach; discard liquid. In medium-size bowl, combine spinach, cheese, peppers, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and the pepper.

4. Season steak with an additional 1/4 teaspoon each of the garlic salt and pepper. Press filling onto steak, leaving a 1-inch border on all sides.


5. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends.


6. Tie steak with cotton twine at 2-inch intervals to secure. Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each garlic salt and pepper.


7. Roast at 425 degrees F. for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twine, slice, and serve.

We served ours over a bed of Garlic Butter Orzo, which was QUITE tasty! And really simple to make! So like I said, you can impress all your friends and neighbors with this fancy looking meal that really isn’t too complicated, and its pretty dang tasty.



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