Greek Stuffed Steak
|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|
|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|
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.