This decadent Stuffed Flank Steak with Spinach and Feta recipe is filled with spinach, feta cheese, mushrooms, onions and bread crumbs. It is perfect to prepare for a special occasion dinner. When you purchase your flank steak, you can request to have the butcher butterfly the steak. They can also split the meat down the center to help it lay flat as another option. Trust me when I tell you that pre-slicing the meat can be a huge time saver.
This delicious recipe was shared with me my by Dina Calanchini of Sacramento, CA. Dina belongs to a Ladies Dinner Group in the Sacramento area, and they have lots of fun creating and cooking many different types of foods. Dina likes to serve this delicious flank steak with her Oven-Roasted Asparagus.
Stuffed Flank Steak with Spinach and Feta Recipe:
Comments from Readers:
This was delicious!!! Flank steak has always been a family favorite. So versatile. I’ve prepared one with blue cheese and spinach and it was meh (to me) as the kids say. The family loved it but it didn’t grab me. Your recipe was excellent.
Because this was spur of the moment, I used fresh spinach, no time to thaw any. I wilted it in some EVOO and minced garlic and followed the rest of the recipe except that I subbed in chicken stock which I had opened the day before. Still delicious!! We love caramelized onions, so when I sauteed the minced ones. I also cooked one med/lg. sliced sweet onion to serve on the side.
Tonight we loved the leftovers which I reheated in a frying pan with a smidge of EVOO. Hard to believe but it was every bit as good, juicy and rich with flavor.
During the past two days, I have shared the link with my grown daughters and the gals at the office. All of these ladies have sung the praises of feta for years. Now I don’t know whether I’m brave enough to eat it on its own, yet. But it’s something I may start to ponder. This will most definitely be in my A-game rotation.
Thank you for sharing this. – Barbara Lawton (A happy, happy fan).