Spinach & Feta Stuffed Flank Steak Recipe

Name: Spinach & Feta Stuffed Flank Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beef flank steak (1-1/2 pounds); 2 cups crumbled feta cheese; 3 cups fresh baby spinach; 1/2 cup oil-packed sun-dried tomatoes, drained and chopped; 1/2 cup finely chopped onion; 5 tablespoons all-purpose flour, divided; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons canola oil; 1 cup beef broth; 1 tablespoon Worcestershire sauce; 2 teaspoons tomato paste; 1/3 cup dry red wine or additional beef broth; Hot cooked egg noodles, optional

Servings: persons

1 beef flank steak (1-1/2 pounds)
2 cups crumbled feta cheese
3 cups fresh baby spinach
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup finely chopped onion
5 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1 cup beef broth
1 tablespoon Worcestershire sauce
2 teaspoons tomato paste
1/3 cup dry red wine or additional beef broth
Hot cooked egg noodles, optional

1
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.
2
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.
3
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.
4
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.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 beef flank steak (1-1/2 pounds), 2 cups crumbled feta cheese, 3 cups fresh baby spinach, 1/2 cup oil-packed sun-dried tomatoes, drained and chopped, and more.

Yes, Spinach & Feta Stuffed Flank Steak falls under the Vegetarian 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.

That's it — enjoy your meal!

Spinach & Feta Stuffed Flank Steak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions