Spinach and Feta Stuffed Steak

spinach and feta stuffed steak Meat is one of those things that I only buy 100% organic. We don’t eat a lot of it because it’s not something our family craves a lot of, and it’s expensive. I know in other countries it’s not an issue to have organic, but in the states it is. I swear – I can taste a difference it it as well. This week I’d planned to be completely meatless, however there were some organic flank steaks on sale so I grabbed one. I served this with the asparagus from yesterday.

2 lb flank steak
1 lb of frozen spinach, dethawed
1 egg
2 tablespoons gulten free bread crumbs
1/2 cup feta cheese, crumbled
1 jalapeno diced
salt and pepper, to taste

2 lb flank steak
1 lb of frozen spinach, thawed
1 egg
2 tablespoons gluten free bread crumbs
1/2 cup feta cheese, crumbled
1 jalapeno diced
salt and pepper, to taste

flanksteak4Preheat the oven to 425F. In a large bowl mix together the spinach, egg, bread crumbs, and feta cheese. Take the steak and lay it on a flat surface and carefully slice it in half, without cutting it all the way through and “open it” like you would a book. Lay it down flat, if it’s a bit uneven use a meat tenderizer to even it out a bit. Sprinkle with salt and pepper and cover with the spinach mixture, leaving about a half an inch around the outsides.

Carefully roll it, tucking in any seams and place it on a baking pan  seam side down. Bake for 45 minutes – then turn the broiler on high and broil for 10 minutes. Remove and let the meat rest for about 10 minutes before slicing.

flanksteak3Serves 4-6.

5 thoughts on “Spinach and Feta Stuffed Steak

  1. SugarFreeSweety 2014/01/10 / 5:06 am

    this looks delicious, I definitely have to try this recipe 🙂

  2. Glyn Ruppe-Melnyk 2014/01/10 / 12:46 pm

    Isn’t spinach a wonderful gift for us GF types? I did something similar with free-range chicken earlier this month.

    • Gluten Free Fabulous 2014/01/11 / 11:51 am

      It is! The neutral taste of it can go with so many different things – I can see it being great with your chicken too!

      • Glyn Ruppe-Melnyk 2014/01/11 / 12:17 pm

        absolutely. and in the summer you can punch up the chicken or steak by substituting swiss chard or French sorrel.

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