Spinach and Feta Cheese Stuffed Flank Steak
Elevate your dinner table with this elegant Spinach and Feta Cheese Stuffed Flank Steak, a dish that combines tender, juicy beef with a Mediterranean-inspired filling. This recipe features a perfectly butterflied flank steak rolled around a savory mixture of sautéed fresh spinach, crumbled feta cheese, garlic, and a hint of red pepper flakes for subtle heat. A quick sear gives the steak a flavorful crust, and a short bake in the oven ensures the filling is bubbling and delicious. Perfect for family dinners or special occasions, this impressive dish is both rich in flavor and visually stunning. Serve it sliced into beautifully layered spirals for an unforgettable presentation. The recipe is ready in under an hour and is ideal for showcasing your cooking skills with minimal effort.
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Recipe Information
Ingredients
- 1 pound flank steak
- 4 cups fresh spinach
- 1 cup feta cheese
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 0.5 teaspoons red pepper flakes
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
- 6 toothpicks or kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Lay the flank steak flat on a cutting board and use a sharp knife to butterfly the steak (slice horizontally through the center, but not all the way through, and open it like a book).
Place a sheet of plastic wrap over the steak and use a meat mallet to pound the steak to an even thickness of about 1/2 inch.
Season the steak on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Add the fresh spinach to the skillet and sauté until wilted, about 2-3 minutes. Stir in red pepper flakes and remove from heat.
In a mixing bowl, combine the sautéed spinach, feta cheese, and chopped parsley. Mix until evenly combined.
Spread the spinach and feta mixture evenly over the surface of the steak, leaving about 1 inch of space around the edges.
Carefully roll the steak tightly from one short end to the other, enclosing the filling inside. Secure the roll with toothpicks or tie it with kitchen twine at 2-inch intervals.
Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed flank steak for 2-3 minutes per side, until browned.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the steak reaches 130-135°F (55-57°C) for medium-rare.
Remove the steak from the oven and let it rest for 5-10 minutes. Carefully remove the toothpicks or twine before slicing.
Slice the steak into 1-inch thick slices and serve warm. Enjoy!
Nutrition Facts
Calories |
1799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 5846 mg | 254% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 0.2 g | ||
| Protein | 157.1 g | 314% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 919 mg | 71% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1568 mg | 33% | |
*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.
