Spinach-Stuffed Flank Steak

Spinach-Stuffed Flank Steak
Makes 6
Prep 15 m
Cook 5 m
Roast 35 m



  1. 1 of 7 Heat oven to 425 degrees F. Place a rack in a shallow baking pan. Coat with cooking spray.
  2. 2 of 7 Lay steak on work surface. Starting at a long side, slice steak in half without cutting through all the way. Open like a book and flatten to an even thickness.
  3. 3 of 7 In a bowl, combine spinach, feta, bread crumbs, 1 tablespoon of the oil and the beaten egg.
  4. 4 of 7 Season steak with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Press spinach mixture onto steak, leaving a 1-inch border. Beginning on a short end, roll up to enclose filling. Tie steak with cotton twine at 2-inch intervals.
  5. 5 of 7 Rub steak with remaining tablespoon oil and season with remaining 1/4 teaspoon each salt and pepper.
  6. 6 of 7 Heat a large nonstick skillet over medium-high heat. Brown meat on all sides, about 5 minutes total. Transfer steak to prepared rack.
  7. 7 of 7 Roast at 425 degrees F for 35 minutes or until internal temperature registers 135 degrees F on an instant-read thermometer. Remove meat from oven; let rest, covered, 10 minutes before slicing.
Nutrition Information for Spinach-Stuffed Flank Steak
Servings Per Recipe: 6
Per Serving: 5 g sat. fat, 14 g Fat, total, 79 mg chol., 32 g pro., 5 g carb., 271 kcal cal., 2 g fiber, 708 mg sodium