Thursday, December 22, 2011

Spinach Stuffed Flank Steak

Spinach and feta stuffed flank steak.This was a nice break from my regular repertoire, and it took under an hour to cook. I am not sure I’ll do it again any time soon, but I thought that it was worth posting here just in case.

For stuffing I mixed some feta cheese with a pack of frozen spinach (defrosted the spinach fist of course), then added minced garlic clove, some lemon juice and lemon zest. I also boiled two eggs.

I butterflied a flank steak, rubbed it with salt and pepper, put spinach mixture and eggs on top, rolled the whole thing up and tied with the twine. Then I brushed the meat with some olive oil and put under broiler for 20 minutes.

I served it with baked corn (brushed with butter, rolled in foil and baked in the oven), whole wheat pasta and sauteed spinach with green beans. For the saute I steamed the beans first for a few minutes; then heated a tablespoon of olive oil in the frying pan, added 2 cloves of garlic and fried until fragrant; added beans, sauteed for a few minutes; then added spinach, salt and lemon juice and sauteed for 1-2 additional minutes.

As I said, it was a nice break from my regular stuff. My favorite part was a lemony-garlicky saute, although the steak was Ok too.
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