Best 2 Greek Stuffed Flank Steak Recipes

GREEK STUFFED FLANK STEAK

Steps:

• Combine first 6 ingredients and set aside.
• Trim fat from steak.
• Cut horizontally through center of steak, cutting to, but not through, the other side and open flat, like a book; place between 2 sheets of heavy-duty plastic wrap and flatten to an even thickness using a meat mallet or rolling pin.
• Spread spinach mixture over steak, leaving a 1-inch margin around outside edges and roll up, jelly-roll fashion, starting with short side; secure with heavy string at 2-inch intervals.
• Coat a large Dutch oven with cooking spray and heat at medium-high until hot (I drizzle the pan with olive oil, rather than using cooking spray).
• Add steak, browning well on all sides; add broth, wine, water, and oregano and 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.

STUFFED FLANK STEAK / GREEK STYLE

Steps:

• 1. Preheat oven to 350 degree F. Lay steak out flat. With a meat mallet or rolling pin, pound flank steak into 9 by 10 inch rectangle, pounding thin ends to 1/4 inch thickness. Do the same if using round steak. I was able to find a large butterflied piece. Salt and pepper to taste. In a mixing bowl, combine cream cheese, roasted red peppers, garlic, oregano, and cracked pepper. Mix until smooth. Spread cream cheese mixture over the steak; leaving 3 inch wide plain border along one long side. Evenly spread spinach and feta cheese over the cream cheese.
• 2. Roll the steak up from the long edge, like a jellyroll. Place seam side down in an oiled baking dish with sides. Rub with olive oil, sprinkle evenly with salt, pepper and garlic salt.
• 3. Bake for 35 - 40 minutes or until cooking thermometer reaches 145 degree F. or desired doneness. Remove from oven and allow to rest for 5 minutes
• 4. Place on a serving platter,cut into 1 inch slices and serve warm.