Flank Steak Stuffed with Spinach, Feta & Artichokes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 lb. Flank Steak3 oz. (4 cups) baby spinach2 oz. feta cheese, crumbled1 cup marinated artichoke hearts (fresh from a specialty store are best)1 tbsp. capers4 cloves roasted garlic, minced1/4 cup mint leaves5 – 6 toothpicks
Preheat the oven to 375°. Place the spinach, feta, artichoke hearts, capers and roast garlic in a bowl and mix until well combined. Set aside.
Carefully butterfly your flank steak. I also pounded mine with a meat tenderizer to make it thinner, but that’s optional. Place the filling in an even layer over the steak, then carefully roll it tightly closed and secure the end with toothpicks.
Place the roll seam-side down in a large baking dish. Bake for 25 – 30 minutes, depending on your preferred doneness and the thickness of your steak.
Remove and let sit for 5 minutes, then cut into 4 sections, sprinkle with mint leaves and serve.
Serving Size: 4
Number of Servings: 1
Recipe submitted by SparkPeople user HEATHERSNYDER.
Carefully butterfly your flank steak. I also pounded mine with a meat tenderizer to make it thinner, but that’s optional. Place the filling in an even layer over the steak, then carefully roll it tightly closed and secure the end with toothpicks.
Place the roll seam-side down in a large baking dish. Bake for 25 – 30 minutes, depending on your preferred doneness and the thickness of your steak.
Remove and let sit for 5 minutes, then cut into 4 sections, sprinkle with mint leaves and serve.
Serving Size: 4
Number of Servings: 1
Recipe submitted by SparkPeople user HEATHERSNYDER.
Nutritional Info Amount Per Serving
- Calories: 1,819.8
- Total Fat: 96.9 g
- Cholesterol: 504.1 mg
- Sodium: 2,276.9 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 2.9 g
- Protein: 196.5 g
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