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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.—Steven Schend, Grand Rapids, Michigan
6 ServingsPrep: 30 min. Cook: 6 hours


  • 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


  • Starting at one long side, cut steak horizontally in half to within
  • 1/2 in. of opposite side. Open steak flat; cover with plastic wrap.
  • Pound with a meat mallet 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 at 1-1/2 in. intervals with
  • kitchen string. Sprinkle with 2 tablespoons flour, salt and pepper.

2 of 2

Spinach & Feta Stuffed Flank Steak (continued)

Directions (continued)

  • In a large skillet, heat oil over medium heat. Brown beef on all
  • sides; drain. Transfer to a 6-qt. oval slow cooker. In a small bowl,
  • mix broth, Worcestershire sauce and tomato paste; pour over top.
  • Cook, covered, on low 6-8 hours or until meat is tender.
  • Remove beef to a platter; keep warm. Transfer cooking juices to a
  • small saucepan; skim fat. Bring juices to a boil. Mix remaining
  • flour and wine until smooth; gradually stir into pan. Return to a
  • boil; cook and stir 1-2 minutes or until thickened. Serve beef with
  • gravy and, if desired, noodles. Yield: 6 servings.
Nutritional Facts: 1 slice with 3 tablespoons gravy (calculated without noodles) equals 367 calories, 20 g fat (8 g saturated fat), 74 mg cholesterol, 838 mg sodium, 11 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.