Recipe by GaylaJ
Fabulous flavor and nice presentation. My sister shared this recipe with me---it is one of her favorites to prepare for guests. It is adapted from The Complete Cooking Light Cookbook.
Top Review by masscjs
This was really, really good. The meat came out fork tender and the stuffing was terrific. One suggestion, when you cut the meat, cut between the strings, leaving the string tied around individual serving pieces. Otherwise, the slices will unroll and fall apart. Also, definitely add feta to the stuffing. Major enhancement!!
- 1 (10 ounce) package frozen chopped spinach (thawed, drained and squeezed dry)
- 1⁄3 cup finely chopped red onion
- 1⁄3 cup chopped pickled pepperoncini pepper
- 2 tablespoons dried breadcrumbs
- 1⁄4 teaspoon garlic powder (I prefer 1-2 cloves minced fresh)
- 1⁄4 teaspoon salt
- 1 (1 1/2 lb) flank steaks
- 1 (14 1/2 ounce) can beef broth
- 1⁄2 cup dry red wine
- 1⁄2 cup water
- 1⁄2 teaspoon dried oregano
Directions See How It's Made
- 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.