Greek Flank Steak Wheels

Please, do NOT be alarmed by the bloodiness of this steak….it was intentional.  I realize that my taste for red meat is more extreme than most people are comfortable with, but I assure you, it’s cooked!  Instructions will be included for people who want their meat a little more cooked than this.  I’m sorry, medium-rare meat is a guilty pleasure…

But look past my freaky taste for barely cooked meat…doesn’t the concept at least look yummy??  Steak stuffed with delicious feta cheese, baby spinach, and sun-dried tomatoes…what’s not to like??

Butterfly your flank steak by cutting horizontally through the middle of the steak, but not all the way through the meat, spreading it open like a book. OR….you can do what I do.  Ask your butcher to do this for you!  (much easier…)

Preheat your grill or grill pan to medium-high heat and preheat your oven to 425 degrees.  Top the butterflied steak with spinach, feta, and sun-dried tomatoes and season with salt and pepper.

Tightly roll up the meat into a log and tie with kitchen twine to secure.

Season the meat with salt and pepper and drizzle with olive oil.  Add the steak to the hot grill pan and grill all over, about 5 to 6 minutes.

Transfer the steak to a prepared rack and cook int he oven for about 10 to 12 minutes for medium-rare (for all you rare-meat-fraidy-cats, I cooked mine for about 10 minutes…).  Let the meat rest for about 5 minutes.

White the meat is resting, in a saucepan or small skillet, heat 1/4 cup of olive oil, over medium-low heat.  Add the garlic, chile and oregano and cook for a couple of minutes, then remove from heat.

To serve, slice the steak into thin wheels and arrange on plates.  Top with the garlic oil and enjoy!

Ingredients

  • 1 pound flank steak
  • 2 cups loosely packed farm spinach or baby spinach leaves
  • 1 cup crumbled feta cheese
  • 1/4 cup softened sun-dried tomatoes, for filling
  • Salt and coarse black pepper
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, thinly sliced or finely chopped
  • 1 small chile pepper, seeded and finely chopped (optional)
  • 1 teaspoon oregano or marjoram

Serves 4

Adapted from Rachael Ray, November 2010

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Categories: Meat, Recipes

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