Greek Stuffed Flank Steak
Transform your dinner routine with this mouthwatering Greek Stuffed Flank Steak recipe—a showstopping dish that's as flavorful as it is elegant. Tender flank steak is butterflied and filled with a vibrant Mediterranean-inspired stuffing of sautéed spinach, creamy feta cheese, tangy sun-dried tomatoes, briny Kalamata olives, and fragrant herbs like oregano and thyme. Rolled, seared to perfection, and then roasted, this steak is bursting with savory goodness in every bite. Perfect for a weeknight indulgence or a special occasion, this dish pairs beautifully with a fresh Greek salad or roasted vegetables. With simple ingredients and bold flavors, this Greek stuffed steak is sure to become a table favorite!
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 cups baby spinach
- 1 cup feta cheese
- 1 cup sun-dried tomatoes, chopped
- 0.5 cup Kalamata olives, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Place the flank steak on a cutting board and use a sharp knife to butterfly it: slice horizontally through the steak, stopping about 1/2 inch from the edge, so it opens up like a book.
Cover the steak with plastic wrap and use a meat mallet to pound it to an even thickness, about 1/4 inch thick.
In a pan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the spinach and cook until wilted, about 3 minutes. Set aside to cool slightly.
In a medium bowl, mix together the cooked spinach, feta cheese, chopped sun-dried tomatoes, Kalamata olives, oregano, thyme, salt, and black pepper.
Spread the spinach mixture evenly over the surface of the prepared flank steak, leaving a 1-inch border around the edges.
Carefully roll the steak tightly into a log, starting from one of the long sides. Use kitchen twine to tie the roll at 2-inch intervals to secure it.
Brush the outside of the rolled steak with the remaining 1 tablespoon of olive oil and season lightly with additional salt and pepper.
Heat an oven-safe skillet over medium-high heat. Sear the stuffed steak on all sides, about 2 minutes per side, until browned.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 135°F (medium-rare) or 145°F (medium), depending on your preference.
Remove the steak from the oven and let it rest for 10 minutes. Cut and remove the kitchen twine.
Slice the steak into 1-inch thick rounds and serve warm. Enjoy your flavorful Greek-inspired dish!
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1997 mg | 87% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 11.0 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 260 mg | 20% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1317 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
