Greek Stuffed Flank Steak

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Fabulous flavor and nice presentation. My sister shared this recipe with me---it is one of her favorites to prepare for guests. It is adapted from the complete cooking light cookbook.

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Steps

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Combine first 6 ingredients and set aside.

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Trim fat from steak.

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Cut horizontally through center of steak , cutting to , but not through , the other side and open flat , like a book.

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Place between 2 sheets of heavy-duty plastic wrap and flatten to an even thickness using a meat mallet or rolling pin.

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Spread spinach mixture over steak , leaving a 1-inch margin around outside edges and roll up , jelly-roll fashion , starting with short side.

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Secure with heavy string at 2-inch intervals.

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Coat a large dutch oven with cooking spray and heat at medium-high until hot.

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Add steak , browning well on all sides.

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Add broth , wine , water , and oregano and bring to a boil.

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Cover , reduce heat and simmer 1 hour and 30 minutes , or until tender , turning meat once.

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Add additional water during cooking if necessary.

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Remove string and cut steak into 8 slices.

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Serve with cooking liquid.

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Ingredients

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frozen chopped spinach, red onion, pepperoncini pepper, dried breadcrumbs, garlic powder, salt, flank steaks, beef broth, dry red wine, water, dried oregano