This Spinach, Feta, and Pine Nut Stuffed Flank Steak is a great way to feed a hungry family. Have trouble getting your family to eat their spinach? Look no further, this stuffed flank steak will wow even the pickiest of families.
You should not have to sacrifice your taste buds just because you are looking for friendly recipes. This spinach, feta, and pine nut stuffed flank steak is sure to satisfy your taste buds and make your stomach feel fulfilled. These stuffed flank steaks can be cut up in bite-size slices and served as appetizers or served as a main course for dinner which makes this recipe very versatile.
How To Make Spinach, Feta, and Pine Nut Stuffed Flank Steak:
Step One: Preheat the oven to 350 degrees
Step Two: Add 1 TBSP of olive oil to a skillet over medium-high heat
Step Three: Cook the diced onion in the skillet for 2-3 minutes until the onions begin to soften and brown
Step Four: Add the minced garlic and sauté for 30 seconds
Step Five: Place 3 cups of baby spinach in the skillet and toss to coat the spinach in the oil. Sauté the spinach for a few seconds until just wilted.
Step Six: Remove the onion mixture from the stove and allow it to cool for a few minutes.
Step Seven: Mix together feta cheese and pine nuts in a small mixing bowl and add the onion and spinach mixture and mix all the ingredients well. This is your steak stuffing.
Step Eight: Cut the flank steak into rectangular pieces that are 3 by 5 inches in length. Cut each 3 by 5-inch piece of steak in half lengthwise so it is two separate 3 by 5-inch pieces and thin.
Step Nine: Add some of the stuffing along the top of each piece of steak. Roll the steak away from you wrapping the stuffing inside the steak and secure the rolled-up steak with some butcher’s twine or cotton string
Step Ten: Bake the steaks for 30 minutes or to your desired doneness on a baking rack or baking sheet. Remove from the oven and cool slightly before cutting into the steak. That will secure the juices.
Can I Use Other Types of Cheeses in My Stuffed Flank Steak?
Absolutely you can use practically any of your favorite cheeses in this Stuffed Steak recipe. Some of my favorite choices are blue cheese, gorgonzola, Smoked Provolone, and cheddar. Just remember to crumble or shred the cheese for the best results.
Can I Use Other Types of Steak with My Stuffed Stake?
Yes, you can use any cut of steak that you can shape into 3 by 5-inch rectangular sections in this Spinach Feta and Pine Nut Stuffed Flank Steak recipe. Some of the best substitutes for flank steak are skirt steak, tri-tip steak or top round steak. Overcooking any of the steak selections may result in tough or stringy meat.
Can I Substitute Other Proteins for the Flank Steak?
You can substitute chicken, pork, or lamb in this stuffed steak recipe. The cooking time may need to vary due to requirements to cook chicken for example to a high temperature. The other thing you will have to alter is the recipe name…you will not be able to call it Spinach Feta and Pine Nut Stuffed Flank Steak ?.
Now, remember to save this recipe on Pinterest for later 🙂
Spinach, Feta and Pine Nut Stuffed Flank Steak
- 2 lbs. Flank steak
- 3 c. Baby spinach
- 1 tbsp. Olive oil
- ½ Small diced onion
- 3 Cloves garlic minced
- 4 oz. Feta cheese crumbled
- 1 oz. Pine nuts
- Butcher twine or cotton string
- Preheat the oven to 350 degrees.
- Heat a tablespoon of olive oil over medium-high heat in a skillet.
- Add the diced onion to the skillet and cook for 2-3 minutes until the onions begin to soften and brown.
- Mix in the minced garlic for 30 seconds.
- Toss in 3 cups of baby spinach, and stir to coat the spinach in the oil. Cook until the spinach has just wilted.
- Remove the onion mixture from the stove and allow to cool for a few minutes.
- In a small mixing bowl, combine the crumbled feta cheese and the pine nuts.
- Add in the onion and spinach mixture, and stir to combine the ingredients well. This will be your filling for the steak.
- Cut rectangular pieces of flank steak that are about 3 inches by 5 inches long. Slice each piece of steak in half lengthwise, so that you split it into two separate 3x5 pieces of thin flank steak.
- Place some filling along the top of each piece of steak. Carefully roll the steak away from you with the filling wrapped inside. Secure the steak roll closed with some butcher’s twine or cotton string.
- Place the steaks on a baking rack or baking sheet, and place in the oven for 30 minutes or until the steak is cooked to your desired temperature.