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Spinach-Stuffed Steak

Total Time

Prep: 20 min. Bake: 1-1/2 hours + standing


6 servings

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.


  • 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)


  1. 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.
  2. 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.

Nutrition Facts

1 slice: 273 calories, 14g fat (5g saturated fat), 51mg cholesterol, 650mg sodium, 11g carbohydrate (2g sugars, 2g fiber), 25g protein.

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