Greek Stuffed Flank Steakh

Yield: 8 servings (1 steak slice and about 2 tablespoons cooking liquid)
Source: The Complete Cooking Light Cookbook
Comments from a PA Kitchen: This was wonderful, and I will definitely make it again. It is reasonably quick to throw together (the longest part is butterflying the steak and pounding it), but needs to cook a while. Smelled so good while cooking as well. As the recipe suggested, I paired it with the Feta Mashed Potatoes.


1 (10-oz) package frozen chopped spinach, thawed, drained and squeezed dry
1/3 cup finely chopped red onion
1/3 cup chopped pickled pepperoncini peppers
2 tablespoons dried bread crumbs
1/4 tsp. garlic powder
1/4 tsp. salt
1 (1-1/2 pound) flank steak
Cooking spray
1 (14-1/2 oz) can beef broth
1/2 cup dry red wine
1/2 cup water
1/2 tsp. dried oregano


  1. Combine first 6 ingredients in a bowl; set aside.
  2. Trim fat from steak. Cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book. Place steak between 2 sheets of heavy-duty plastic wrap; flatten to an even thickness, using a meat mallet or rolling pin.
  3. Spread spinach mixture over steak, leaving a 1-inch margin around outside margins. Roll up steak, jelly-roll fashion, starting with short side. Secure roll at 2-inch intervals with heavy string.
  4. Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add steak, browning well on all side. Add broth, wine, water, and oregano to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until tender, turning meat once. Add additional water during cooking if necessary. Remove string and cut steak into 8 slices. Serve with cooking liquid.


Healthy Units: 4 per serving
cal 177; fat 8.3 g; protein 20.6 g; carb 4.4 g; fiber 1.3 g

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