Stuffed Flank Steak Recipe with Spinach, Sun Dried Tomatoes, and Feta Cheese

This flavor packed stuffed flank steak recipe is past amazing, and you're going to want to get on making it as quickly as viable. it's miles a show stopper that makes an excellent meal for excursion dinners, however clean enough to make for a Sunday supper with own family.

For the fanatics of all matters tacky that want to pair their cheese with a fine cut of steak, this stuffed Flank Steak Recipe is all about you AND for you! This consists of ME, too. Yep, it’s a bit more work than a easy, juicy oven grilled steak, but it’s all SO well worth it.

First aspect you may want to do is butterfly the steak  or you can simply ask the butcher to do it for you. That’s what I do.

however, if you’re set on doing it yourself, to butterfly flank steak, really vicinity your hand on pinnacle of the meat and cut horizontally into the steak, cross sluggish, until pretty much 1 inch earlier than you will reduce the meat into 2 separate pieces. Now open it up and TA-DAHM – it looks as if a butterfly!

INGREDIENTS

• 1 cup chopped sun dried tomatoes packed in olive oil, drained
• 2 pounds flank steak, butterflied
• 3 cups fresh baby spinach
• 1/2 teaspoon fresh ground pepper
• 1 1/3 cups pasta tomato sauce or marinara sauce, divided
• 1 cup crumbled feta cheese
• 2 to 3 cloves garlic, minced
• 1/2 teaspoon dried basil
• 1 tablespoon olive oil
• salt and fresh ground pepper, to taste
• chopped fresh parsley, for garnish

INSTRUCTIONS

1. Preheat oven to 400F.
2. using a pointy knife, butterfly the steak by placing your hand on pinnacle of the meat and slicing horizontally into the steak till just about 1 inch before you will reduce the meat into 2 separate portions. Open up the steak and set aside.
3. In a mixing bowl, combine chopped spinach, cheese, sun dried tomatoes, garlic, basil and fresh ground pepper; mix till nicely incorporated.
4. unfold 1/3 cup of tomato sauce over the steak and pinnacle with the previously organized spinach aggregate.
5. Tightly roll up the flank steak and secure with kitchen twine.
6. Brush the stuffed flank steak with olive oil and season with salt and pepper.
7. unfold the relaxation of the tomato sauce over the top and around the edges of the steak.
8. switch to a baking dish and bake for 35 to forty minutes, or until internal temperature reaches 130F.
9. do away with from oven and switch the steak to a reducing board.
10. let rest for 10 minutes earlier than doing away with the kitchen twine.
11. cast off kitchen wire and slice the crammed steak into 1/four inch rounds.
12. Spoon tomato sauce from the baking dish over the rounds, pinnacle with fresh parsley, and serve.