Greek Stuffed Flank Steak Recipe

Name: Greek Stuffed Flank Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce) package frozen chopped spinach (thawed, drained and squeezed dry); 1/3 cup finely chopped red onion; 1/3 cup chopped pickled pepperoncini pepper; 2 tablespoons dried breadcrumbs; 1/4 teaspoon garlic powder (I prefer 1-2 cloves minced fresh); 1/4 teaspoon salt; 1 (1 1/2 lb) flank steaks; 1 (14 1/2 ounce) can beef broth; 1/2 cup dry red wine; 1/2 cup water; 1/2 teaspoon dried oregano

Servings: persons

1 (10 ounce) package frozen chopped spinach (thawed, drained and squeezed dry)
1/3 cup finely chopped red onion
1/3 cup chopped pickled pepperoncini pepper
2 tablespoons dried breadcrumbs
1/4 teaspoon garlic powder (I prefer 1-2 cloves minced fresh)
1/4 teaspoon salt
1 (1 1/2 lb) flank steaks
1 (14 1/2 ounce) can beef broth
1/2 cup dry red wine
1/2 cup water
1/2 teaspoon dried oregano

1
Combine first 6 ingredients and set aside.
2
Trim fat from steak.
3
Cut horizontally through center of steak, cutting to, but not through, the other side and open flat, like a book; place between 2 sheets of heavy-duty plastic wrap and flatten to an even thickness using a meat mallet or rolling pin.
4
Spread spinach mixture over steak, leaving a 1-inch margin around outside edges and roll up, jelly-roll fashion, starting with short side; secure with heavy string at 2-inch intervals.
5
Coat a large Dutch oven with cooking spray and heat at medium-high until hot (I drizzle the pan with olive oil, rather than using cooking spray).
6
Add steak, browning well on all sides; add broth, wine, water, and oregano and bring to a boil.
7
Cover, reduce heat and simmer 1 hour and 30 minutes, or until tender, turning meat once; add additional water during cooking if necessary.
8
Remove string and cut steak into 8 slices; serve with cooking liquid.

121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (10 ounce) package frozen chopped spinach (thawed, drained and squeezed dry), 1/3 cup finely chopped red onion, 1/3 cup chopped pickled pepperoncini pepper, 2 tablespoons dried breadcrumbs, and more.

Yes, Greek Stuffed Flank Steak falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Stuffed Flank Steak

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