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Flank Steak Stuffed with Spinach & Sun Dried Tomatoes

Submitted by: Mary on 01/06/2003
2455 views
2.61 avg rating
197 votes
 
 
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Ingredients

1 1/2 lbs Flank steak

Cooking spray

10 ozs Frozen whole leaf spinach, defrosted and all liquid squeezed/drained from it

1/4 C Crumbled traditional feta cheese

1/2 C Julienned sundried tomatoes in oil

4 Slices provolone cheese

Directions

Preheat oven to 375F degrees.



Spray a loaf pan with cooking spray and set aside.



Using a meat mallot, pound the steak to about 3/4" thick. Set the steak aside until ready to fill. It will be more tender if you allow it to reach room temperature while you prepare the filling.



Spread the drained spinach evenly over the steak, staying about 1/2" from the edges of the meat.



Sprinkle the crumbled feta cheese evenly over the spinach. Then, layer the sun dried tomatoes over the feta. Last, top all with the sliced provolone cheese.



Roll the steak lengthwise, jelly-roll fashion and lay seam side down in the prepared loaf pan. If you choose to cook this in a larger pan, you may need to wrap the rolled steak with unflavored dental floss or kitchen twine. Drizzle a small amount of olive oil from the sundried tomatoes over the top of the steak roll.



Bake for 1 hour. Remove from the oven and let stand for 10 minutes before slicing.




Servings

3 -4

Calories

4

Time to prepare

30 minutes

Difficulty

Average
 

Comments

Serve with greek salad, greens topped with sundried tomatoes, feta cheese, kalamata olives and greek dressing.
 
 
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