I'm back in the valley now - and back to my kitchen. After vacation, I was checking out the contents of the fridge/freezer and realized I still had another large grass-fed flank steak from Hearst Ranch to use up. Since the weather has turned markedly cooler, I decided to go with something roast-like - and so this recipe was born. It's a take off of a flank-steak roulade, but I didn't pound the steak as thin or use as much of it to actually be able to roll it into layers. It's still absolutely delicious, though!
Spinach & Feta-Stuffed Flank Steak
12 oz. flank steak (I took a 20 oz. one and cut it to use only about 2/3rds)
1/2 c. crumbled feta cheese
8 oz. frozen chopped spinach, cooked and drained
2 Tbsp. garlic onion jam (this is really good stuff! but if you don't have it/don't want to buy it - you could substitute some minced garlic)
For the marinade:
1 Tbsp. soy sauce
2 Tbsp. red wine
1 Tbsp. Worcestershire sauce
1 Tbsp. dijon mustard
1 small clove garlic, minced
1/2 tsp. lemon juice
The night before, pound the flank steak out until it's about 1/4-1/2 inch thick. Poke it with the knife to create slits in the meat. Mix the marinade ingredients together in a glass dish or plastic food bag, add steak and refrigerate overnight.
When ready to start cooking, preheat the oven to 350 degrees.
Remove the steak from the marinade and lay it flat on a cutting board. Spread the garlic onion jam over the top evenly. Spread the spinach out on top evenly, then add the feta - again spreading out evenly into a single layer. From one of the short ends, roll the steak up so spinach/feta becomes stuffed inside. Use toothpicks or cooking twine to secure the meat, if needed.
Place in an oven-safe dish.
Bake at 350 for 40-60 minutes, depending on desired doneness. (I cooked ours for 40 minutes to a temperature of 145 degrees F and it came out rare/medium-rare, which turned out to be perfect for us.)
Let sit 5 minutes before slicing.
I served this with some roasted patio potatoes - delish!