Flank Steak Stuffed with Spinach, Feta & Artichokes

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This is one of those super-simple recipes that takes no time to put together, for sale but ends up looking and tasting absolutely amazing. You basically take a butterflied flank steak and load it up with baby spinach, feta cheese, marinated artichoke hearts, roasted garlic and capers. Roll it up and bake. Slice, sprinkle with a few mint leaves and that’s pretty much it. The stuffing is briny and super flavorful. It’s also quite pretty to serve to guests. Definitely one of my new favorites!

[print_this text=’Print Recipe’]Flank Steak Stuffed with Spinach, Feta & Artichokes

2 lb. Flank Steak
3 oz. (4 cups) baby spinach
2 oz. feta cheese, crumbled
1 cup marinated artichoke hearts (fresh from a specialty store are best)
1 tbsp. capers
4 cloves roasted garlic, minced
1/4 cup mint leaves

5 – 6 toothpicks

Preheat the oven to 375°. Place the spinach, feta, artichoke hearts, capers and roast garlic in a bowl and mix until well combined. Set aside.

Carefully butterfly your flank steak. I also pounded mine with a meat tenderizer to make it thinner, but that’s optional. Place the filling in an even layer over the steak, then carefully roll it tightly closed and secure the end with toothpicks.

Place the roll seam-side down in a large baking dish. Bake for 25 – 30 minutes, depending on your preferred doneness and the thickness of your steak.

Remove and let sit for 5 minutes, then cut into 4 sections, sprinkle with mint leaves and serve.

Makes 4 servings.[/print_this]