Spinach-Stuffed Flank Steak

Beef.Chef's picture

Apr. 19, 2009

Were you looking for a tasty meat preperation that you can serve for a weekend luncheon? Then Spinach-Stuffed Flank Steak is definitely the recipe for you. Spinach-Stuffed Flank Steak is a filling and delicous dish that you will fall in love with. Try it!


Beef flank steak 2
Egg 1
Frozen chopped spinach 10 Ounce
Shredded sharp american cheese 1/2 Cup (8 tbs)
Ground sage 1/2 Teaspoon
Salt 1/4 Teaspoon
Pepper 1 Dash
Soft bread crumbs 3/4 Cup (12 tbs)
Cooking oil 2 Tablespoon
Canned tomato sauce 8 Ounce
Dry red wine 1/2 Cup (8 tbs)
Chopped onion 1/2 Cup (8 tbs)
Garlic 1 Clove (5 gm)
All purpose flour 2 Tablespoon


Pound each steak with meat mallet to 1/4 inch thickness; set aside.

Combine egg, spinach, cheese, sage, salt, and pep- per; stir in soft bread crumbs.

Spread spinach filling over steaks.

Starting from narrow side, roll up each steak as for jelly roll; tie with string.

In large skillet, brown steak rolls on all sides in hot oil; transfer rolls to a 10x6x2-inch baking dish.

Combine tomato sauce, wine, onion, and garlic; pour over meat.

Cover with foil; bake at 350° till tender, about 1 1/2 hours.

Transfer meat to serving platter; keep warm.

Pour pan juices into measuring cup; add water to equal 1 cups.

Pour juice mixture into a 1 quart saucepan.

Combine 1/4 cup cold water and flour; stir into pan juices.

Cook and stir over medium heat till thickened and bubbly.

To serve, remove string from meat rolls; slice meat rolls.

Pass sauce.

Recipe Summary

Servings: 8

Nutrition Facts

Serving size

Calories 250Calories from Fat 116

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 311 mg12.96%

Total Carbohydrates 11 g3.7%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet