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Spinach-Stuffed Steak

 Spinach-Stuffed Steak
A succulent mixture of spinach, peppers and sunflower kernels gives extra-special flavor to these steak slices from Jetta Kaune of Ft. Huachuca, Arizona. "When I have time, I roast my own sweet peppers for the filling," she notes.
6 ServingsPrep: 20 min. Bake: 1-1/2 hours + standing


  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • 1 jar (7 ounces) roasted red peppers, drained
  • 1 egg white
  • 1/2 cup seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sunflower kernels, toasted
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1 beef flank steak (about 1-1/2 pounds)


  • In a bowl, combine the first eight ingredients; mix well. Cut steak
  • horizontally from a long edge to within 1/2 in. of opposite edge;
  • open (like a book) and flatten to 1/2-in. thickness. Spread spinach
  • mixture over the steak to within 1 in. of edges. Roll up, jelly-roll
  • style, starting with a long side; tie with kitchen string.
  • Place in a greased 13-in. x 9-in. baking dish. Cover and bake at
  • 350° for 1 hour. Uncover; bake 30-45 minutes longer or until
  • tender. Let stand for 10-15 minutes. Cut into 1/2-in. slices. Yield:
  • 6 servings.
Nutritional Facts: 1 serving (1 slice) equals 273 calories, 14 g fat (5 g saturated fat), 51 mg cholesterol, 650 mg sodium, 11 g carbohydrate, 2 g fiber, 25 g protein.

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Spinach-Stuffed Steak (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.