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Greek Stuffed Steak

Healthycooking's picture
Ingredients
  Finely chopped red onion 1⁄3 Cup (5.33 tbs)
  Chopped pickled pepperoncini peppers 1⁄3 Cup (5.33 tbs)
  Fine dry breadcrumbs 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Frozen chopped spinach package 10 Ounce, thawed, drained, and squeezed dry (1 Package)
  Lean flank steak 1 1⁄2 Pound (1 In Number)
  Vegetable cooking spray 1
  Water 1⁄2 Cup (8 tbs)
  Dry red wine 1⁄2 Cup (8 tbs)
  Dried oregano 1⁄2 Teaspoon
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.

Recipe Summary

Cuisine: 
Greek
Method: 
Boiled

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