Flank Steak Stuffed with Spinach, Feta & Artichokes

Flank Steak Stuffed with Spinach, Feta & Artichokes

This is one of those super-simple recipes that takes no time to put together, 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!

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7 Comments

  1. Terrific combination of ingredients.
    I like that you cooked the steak medium rather than well done as flank steak tends to get very tough if cooked too much.

  2. looks delish – any tips on how to butterfly a flank steak, haven’t had much luck with that task!

  3. Thanks!

    lee – I would recommend doing it lengthwise and starting from the thickest part. Mine didn’t come out exactly even, so that’s why I pounded it with the meat tenderizer to get it more even.

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  5. I made this for my family for new years – and they all loved it! It came out beautifully . Thanks for the recipe!

  6. Pingback: Spinach, Steak & Artichoke Pasta | BITCHIN' CAMERO

  7. Pingback: Spinach Stuffed Flank Steak

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