Stuffed Flank Steak Recipe with Spinach, Sun Dried Tomatoes, and Feta Cheese

Ingredients

• 2 pounds flank steak, butterflied
• 3 cups fresh baby spinach
• 1 cup crumbled feta cheese
• 1 cup chopped sun dried tomatoes packed in olive oil, drained
• 2 to 3 cloves garlic, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon fresh ground pepper
• 1 1/3 cups pasta tomato sauce or marinara sauce, divided
• 1 tablespoon olive oil
• salt and fresh ground pepper, to taste
• chopped fresh parsley, for garnish

Instructions

1. Preheat oven to 400F.
2. Using a sharp knife, butterfly the steak by placing your hand on top of the meat and cutting horizontally into the steak until just about 1 inch before you would cut the meat into 2 separate pieces. Open up the steak and set aside.
3. In a mixing bowl, combine chopped spinach, cheese, sun dried tomatoes, garlic, basil and fresh ground pepper; mix until well incorporated.
4. Spread 1/3 cup of tomato sauce over the steak and top with the previously prepared spinach mixture.
5. Tightly roll up the flank steak and secure with kitchen twine.
6. Brush the stuffed flank steak with olive oil and season with salt and pepper.
7. Spread the rest of the tomato sauce over the top and around the edges of the steak.
8. Transfer to a baking dish and bake for 35 to 40 minutes, or until internal temperature reaches 130F.
9. Remove from oven and transfer the steak to a cutting board.
10. Let rest for 10 minutes before removing the kitchen twine.
11. Remove kitchen twine and slice the stuffed steak into 1/4 inch rounds.
12. Spoon tomato sauce from the baking dish over the rounds, top with fresh parsley, and serve.

Source

Tweet