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.