Ingredients

The following ingredients have 4 Servings
  • 2 pounds flank steak, (butterflied)
  • 3 cups fresh baby spinach
  • 1 cup crumbled feta cheese
  • 1 cup chopped sun dried tomatoes packed in olive oil, (drained)
  • 2 to 3 cloves garlic, (minced)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon fresh ground pepper
  • 1 1/3 cups pasta tomato sauce or marinara sauce, (divided)
  • 1 tablespoon olive oil
  • salt and fresh ground pepper, (to taste)
  • chopped fresh parsley, (for garnish)

Instruction

  • Preheat oven to 400F.
  • Using a sharp knife, butterfly the steak by placing your hand on top of the meat and cutting horizontally into the steak until just about 1 inch before you would cut the meat into 2 separate pieces. Open up the steak and set aside.
  • In a mixing bowl, combine chopped spinach, cheese, sun dried tomatoes, garlic, basil and fresh ground pepper; mix until well incorporated.
  • Spread 1/3 cup of tomato sauce over the steak and top with the previously prepared spinach mixture.
  • Tightly roll up the flank steak and secure with kitchen twine.
  • Brush the stuffed flank steak with olive oil and season with salt and pepper.
  • Spread the rest of the tomato sauce over the top and around the edges of the steak.
  • Transfer to a baking dish and bake for 35 to 40 minutes, or until internal temperature reaches 130F.
  • Remove from oven and transfer the steak to a cutting board.
  • Let rest for 10 minutes before removing the kitchen twine.
  • Remove kitchen twine and slice the stuffed steak into 1/4 inch rounds.
  • Spoon tomato sauce from the baking dish over the rounds, top with fresh parsley, and serve.