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Greek Stuffed Flank Steak

Yield 6 servings (serving size: 1 slice)

Ingredients

  • 1/2 cup finely chopped onion
  • Olive oil-flavored cooking spray
  • 2 garlic cloves, minced 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/3 cup (1 1/3 ounces) crumbled feta cheese
  • 2 tablespoons dry breadcrumbs
  • 1/2 teaspoon salt
  • 1 (1 1/2-pound) flank steak, trimmed
  • 1/2 teaspoon freshly ground pepper

Nutrition Information

  • calories 230
  • fat 10.9 g
  • satfat 5.1 g
  • protein 26.7 g
  • carbohydrate 5.4 g
  • cholesterol 66 mg
  • iron 3.5 mg
  • sodium 414 mg
  • caloriesfromfat 43 %
  • fiber 1.8 g
  • calcium 109 mg

How to Make It

  1. Preheat oven to 425°.

  2. Place a large nonstick skillet over mediumhigh heat; add onion. Coat onion with cooking spray, and sauté 5 minutes. Add garlic, and sauté 30 seconds. Remove from heat. Stir in spinach and next 3 ingredients.

  3. Place steak between 2 sheets of heavyduty plastic wrap; flatten to an even thickness using a meat mallet or rolling pin. Spread spinach mixture over beef, leaving a 1/2-inch margin around outside edges. Roll up beef, jelly-roll fashion, starting with 1 short side. Secure roll at 2-inch intervals with heavy string.

  4. Place beef on broiler pan coated with cooking spray. Sprinkle beef with pepper; coat with cooking spray. Bake, uncovered, at 425° for 10 minutes. Reduce heat to 375°. Bake 25 minutes or to desired degree of doneness. Let stand 10 minutes. Remove string, and cut beef into 6 slices.

Oxmoor House Healthy Eating Collection