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Spinach & Feta Stuffed Flank Steak

Spinach & Feta Stuffed Flank Steak
If you need a main dish recipe from a slow cooker that offers an upscale feel, this one is a great choice. Elegant enough for company, the rolled flank steak looks pretty on a plate.—Taste of Home Test Kitchen
6 ServingsPrep: 30 min. Cook: 6 hours

Ingredients

  • 1 beef flank steak (1-1/2 pounds)
  • 2 cups (8 ounces) crumbled feta cheese
  • 3 cups fresh baby spinach
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1/2 cup finely chopped onion
  • 5 tablespoons all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons canola oil
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons tomato paste
  • 1/3 cup dry red wine or additional beef broth
  • Hot cooked egg noodles, optional

Directions

  • Cut steak horizontally from the long side to within 1/2 in. of
  • opposite side. Open steak so it lies flat; cover with plastic wrap.
  • Flatten to 1/2-in. thickness. Remove plastic.
  • Sprinkle 1 cup cheese over steak to within 1 in. of edges. Layer with
  • spinach, tomatoes, onion and remaining cheese. Roll up jelly-roll
  • style, starting with a long side; tie with kitchen string. Sprinkle
© Taste of Home 2013

2 of 2

Spinach & Feta Stuffed Flank Steak (continued)

Directions (continued)

  • steak with 2 tablespoons flour, salt and pepper.
  • In a large skillet, brown steak in oil; drain. Transfer to an oval
  • 6-qt. slow cooker. Combine the broth, Worcestershire sauce and
  • tomato paste; pour over steak. Cover and cook on low for 6-8 hours
  • or until beef is tender.
  • Remove meat to a serving platter; keep warm. Skim fat from cooking
  • juices; transfer to a small saucepan. Bring liquid to a boil.
  • Combine remaining flour and wine until smooth. Gradually stir into
  • the pan. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with sliced beef and noodles if desired. Yield: 6
  • servings.
Nutrition Facts: 1 slice with 3 tablespoons gravy (calculated without noodles) equals 372 calories, 20 g fat (8 g saturated fat), 74 mg cholesterol, 839 mg sodium, 12 g carbohydrate, 3 g fiber, 31 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013