Spinach and Feta Stuffed Flank Steak
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flank steak rolled and stuffed with spinach, feta, tomatoes, and olives. Though it looks fancy, it's surprisingly simple to prepare. This elegant dish is perfect for a special dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 lb flank steak
- 10 oz package frozen chopped spinach (defrosted and squeezed to remove excess liquid)
- 2 tablespoons chopped sun dried tomatoes (the dry kind, not packed in oil – I used California Sun Dry brand)
- 12 pitted kalamata olives (chopped)
- 5 oz crumbled Feta cheese
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- ½ teaspoon garlic salt (divided)
- ½ teaspoon black pepper (divided)
- ¼ teaspoon salt
- 1 egg yolk
- 1 tablespoon olive oil
- *You will also need twine to tie the meat once it is rolled – ask for it at your meat department!
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 759mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 700mg
- Calcium
- 196mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 759MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.