Stuffed Flank Steak / Greek Style
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- 2 lb
- flank steak or round steak works - tenderized ( flank steak is best )
- salt & pepper
- 4 - 5 oz
- cream cheese, softened
- 1 jar(s)
- 12 ounces - roasted red pepper, drained and chopped
- 3 clove
- garlic, chopped or minced
- 1 tsp
- 4 oz
- feta cheese
- spinach leaves
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.
Rub with olive oil, sprinkle evenly with salt, pepper and garlic salt.
Remove from oven and allow to rest for 5 minutes