Friday, 11 July 2014

Spinach Stuffed Flank Steak- Great Recipe for a Rainy Day

Hey everyone, looks like we will be without the BBQ weather for a little while so we thought we would go with a nice Sunday roast alternative. 

In the office, we've been trying to eat healthier and this beautiful roast recipe is just the right amount of comfort food and  healthy dinner. We love spinach and feta together, it always feels so Mediterranean. 


1 flank steak, about 1-1/2 pounds
1  10  ounce package frozen chopped spinach, thawed and squeezed dry  
4 ounces sun-dried tomato or herb-garlic flavoured feta cheese, plain Feta crumbled. You could also use Philadelphia too.
2   tablespoons seasoned bread crumbs
1 egg, lightly beaten
3/4  teaspoon salt
1/2  teaspoon black pepper
1 Red Pepper chopped into small cubes

1. Heat oven to 200 degrees C, Prepare a roasting pan for this meal and set aside. We recommend the Castey Vulcano Roasting pan as it's silicone handles make it perfect for safe oven use. 
2. Lay steak on a clean work surface. Starting at a long side, slice steak in half without cutting through all the way. Open like a book and flatten to an even thickness.
3. In a bowl, combine spinach, feta, bread crumbs, red pepper and the beaten egg.
4. Season steak with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Press spinach mixture onto steak, leaving a 1-inch border. Beginning on a short end, roll up to enclose filling. Tie steak with cotton twine at 2-inch intervals.
5. Season with remaining 1/4 teaspoon each salt and pepper.
6. Heat a large Sauté Pan over medium-high heat. Brown meat on all sides, about 5 minutes total. Transfer steak to roasting pan.
7. Roast at 180 degrees c for 35 minutes.

Remove meat from oven; let rest, covered, 10 minutes before slicing.

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