Greek Stuffed Steak Recipe

Summary

CuisineMethod

Ingredients

 Red onion1/3 Cup (16 tbs), finley chopped
 Pepperoncini peppers1/3 Cup (16 tbs), chopped
 Breadcrumbs2 Tablespoon
 Salt1/4 Teaspoon
 Garlic powder1/4 Teaspoon
 Frozen chopped spinach package1 , squeezed
 1 (1 1/2-pound) lean flank steak
 Vegetable cooking spray
 Water1/2 Cup (16 tbs)
 Dry red wine1/2 Cup (16 tbs)
 Dried oregano1/2 Teaspoon
 Feta Mashed Potatoes

Directions

Combine first 6 ingredients in a bowl; stir well, and set aside.
Trim fat from steak.
Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book.
Place steak 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.
Roll up steak, jelly-roll fashion, starting with short side.
Secure at 2-inch intervals with heavy string.
Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot.
Add steak, browning well on all sides.
Add water, wine, and oregano to pan; bring to a boil.
Cover, reduce heat, and simmer 1 hour or until tender.
Remove string, and cut steak into 16 slices.
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