Spinach- & Feta-Stuffed Flank Steak
To save time, ask your butcher to butterfly the flank steak. Depending on the thickness of the steak, this recipe may take a little bit of extra time, but the active prep time is minimal.
· 1 10-ounce bag frozen chopped spinach, thawed
· 2 tablespoons minced shallots
· 2 tablespoons extra virgin olive oil
· ¾ cup feta cheese
· 2 teaspoons dried oregano
· Pinch red chile flakes
· 1 tablespoon fresh lemon juice, plus fresh wedges for garnish Kosher salt and ground black pepper, to taste
· 1½ pounds flank steak
Instructions: Preheat the oven to 400°. 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 ½ 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 ¾-inch thick. Serve garnished with lemon wedges.
Per serving: 432 calories, 42 g protein, 6 g carbohydrates, 26 g fat (11 g saturated), 113 mg cholesterol, 476 mg sodium, 2 g fiber.