Spinach- and Feta-Stuffed Flank Steak

More About This Recipe

• I love dishes that are multipliers of the work that went into them. Some dishes just look impressive even if they aren’t that much work! This stuffed flank steak is a perfect example. Place this finished dish on a table and people will be wowed. It’s a showstopper for sure. But, fortunately for you, it isn’t actually that hard to make (I won’t tell if you don’t). The filling is a simple mix of fresh spinach, feta and a few spices. Stuffing the flank steak might seem intimidating at first, but it’s actually easier than stuffing other proteins. I find it even easier than stuffing chicken breasts, for example. It’s more flexible and mistakes don’t show as easily. The trick to doing it right is to butterfly the flank steak as evenly as possible across the grain. So your result will be closer to a square shape, not a very long thin piece, if that makes sense. You’ll basically be folding the butterflied steak open like a book. Then spread some tomato sauce on your flank steak and pack on the filling. Roll the flank steak back up the way you butterflied it, then secure it with some kitchen twine and season with olive oil, salt and pepper. Then I like to pour over the rest of the can of tomato sauce. This cooks down into a delicious pan sauce you can serve with the steak. Roast the flank steak for about 30 minutes at 400°F. (Be sure to use a meat thermometer. It should reach 130°F when inserted in the thickest part of the flank steak). Then broil it on high for 5 minutes. Let the steak rest for 10 minutes and then slice, serve and accept all the oohs and ahhs.