Greek Stuffed Flank Steak

Because my husband doesn’t eat beef, I don’t normally buy it to prepare at home. But I’ve made an exception, considering my husband works evenings often, leaving me solo for dinner. So tonight’s dinner was just for me to enjoy with leftovers to throw into a salad.

I really missed working with beef and flank steak is great to stuff with various ingredients for different flavors. Tonight I stuffed it with Greek flavors in mind, using roasted red peppers, feta cheese, spinach, seasoning salt, pepper and oregano. (I normally don’t like red peppers but I’m trying to give them another try.)

1/2 cup onion, finely chopped
2 cloves garlic, minced
1/2 cup roasted red peppers
10 ounces spinach, frozen chopped, thawed, drained, and squeezed dry
1/3 cup cheese, feta, crumbled,
2 tablespoon bread crumbs, fine, dry
1/2 teaspoon salt
1 1/2 pounds beef, flank steak, trimmed
1/2 teaspoon pepper, black ground, freshly ground

Preheat oven to 425° degrees.

Place a large nonstick skillet over medium-high heat; add onion. Coat onion with cooking spray, and sauté 5 minutes. Add garlic, and sauté 30 seconds. Remove from heat. Stir in spinach and next 4 ingredients.

Place steak between 2 sheets of heavy-duty plastic wrap; flatten to an even thickness using a meat mallet or rolling pin. Spread spinach mixture over beef, leaving a 1/2-inch margin around outside edges. Roll up beef, jelly-roll fashion, starting with 1 short side. Secure roll at 2-inch intervals with heavy string.

Place beef on broiler pan coated with cooking spray. Sprinkle beef with pepper; coat with cooking spray. Bake, uncovered, at 425° for 10 minutes. Reduce heat to 375°. Bake 25 minutes or to desired degree of doneness. Let stand 10 minutes. Remove string, and cut beef into 6 slices.