Greek Stuffed Flank Steak

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.

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 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 1/2lb)  flank steaks
• 1 (14 1/2ounce) can beef broth
• 1⁄2 cup dry red wine
• 1⁄2 cup water
• 1⁄2 teaspoon dried oregano

Directions

1. Combine first 6 ingredients and set aside.
2. Trim fat from steak.
3. 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.
4. 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.
5. 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).
6. Add steak, browning well on all sides; add broth, wine, water, and oregano and bring to a boil.
7. Cover, reduce heat and simmer 1 hour and 30 minutes, or until tender, turning meat once; add additional water during cooking if necessary.
8. Remove string and cut steak into 8 slices; serve with cooking liquid.