Flank Steak Stuffed with Spinach, Feta & Artichokes

Flank Steak Stuffed with Spinach, Feta & Artichokes
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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Flank Steak Stuffed with Spinach, Feta & Artichokes calories by ingredient


Introduction

Found at: http://www.bitchincamero.com/2010/10/flank
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hokes/ Found at: http://www.bitchincamero.com/2010/10/flank
-steak-stuffed-with-spinach-feta-artic
hokes/
Number of Servings: 1

Ingredients

    2 lb. Flank Steak
    3 oz. (4 cups) baby spinach
    2 oz. feta cheese, crumbled
    1 cup marinated artichoke hearts (fresh from a specialty store are best)
    1 tbsp. capers
    4 cloves roasted garlic, minced
    1/4 cup mint leaves

    5 – 6 toothpicks

Tips

Don't overcook the steam otherwise it will be tough!


Directions

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.