Spinach Feta Stuffed Steak Rolls
Equipment
- 1 Cutting board
- 1 sharp chef's knife
- 1 meat mallet
- 8 toothpicks or 8 kitchen twine ties
- 1 large skillet or grill pan
- 1 Mixing bowl
- 1 Tongs
- 1 instant-read thermometer
Ingredients
- 1 1/2 pound flank steak butterflied
- 1 tablespoon olive oil divided
- 2 clove garlic minced
- 5 ounce baby spinach roughly chopped
- 1/2 cup feta cheese crumbled
- 1/4 cup sun-dried tomatoes finely chopped
- 2 tablespoon fresh parsley chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
Instructions
- Lay the flank steak on a cutting board, butterfly if needed, and pound to an even 1/4–1/2 inch thickness.
- Season both sides of the steak with salt and pepper and drizzle with half the olive oil.
- In a mixing bowl combine spinach, feta, sun-dried tomatoes, parsley, lemon zest, oregano, minced garlic, a pinch of salt, and remaining olive oil.
- Spread the filling evenly over the steak, leaving a 1-inch border on all sides.
- Starting from the short side, tightly roll the steak into a log, tucking in the filling as you roll.
- Secure the roll every 1–1.5 inches with toothpicks or tie with kitchen twine.
- Preheat a large skillet or grill pan over medium-high heat until hot.
- Sear the steak roll on all sides until well browned, about 2–3 minutes per side.
- Reduce heat to medium, cover loosely, and cook until the center reaches 125–130°F for medium-rare or 135°F for medium, about 6–10 minutes more depending on thickness.
- Transfer to a cutting board and rest for 5 minutes, then remove toothpicks/twine.
- Slice into 1-inch pinwheels and season to taste with additional salt and pepper if needed.
- Serve immediately with pan juices drizzled on top.
Notes
For easier rolling, chill the butterflied steak in the freezer for 10–15 minutes before pounding so it firms up slightly. If your steak is thick or uneven, split it horizontally with a knife before pounding to achieve a uniform thickness that cooks evenly. Pat the spinach dry to avoid excess moisture, and don’t overfill so the roll seals well. Searing in a very hot pan builds flavor; if the exterior threatens to burn before the interior reaches temp, finish gently in a 350°F oven. Always slice across the grain for tender bites, and use an instant-read thermometer to avoid overcooking.
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