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Spinach & Feta Stuffed Flank Steak

Total Time

Prep: 30 min. Cook: 6 hours

Makes

6 servings

If you need a main dish recipe from a slow cooker that offers an upscale feel, this one is a great choice. Elegant enough for company, the rolled flank steak looks pretty on a plate. —Steven Schend, Grand Rapids, Michigan
Spinach & Feta Stuffed Flank Steak Recipe photo by Taste of Home

Ingredients

  • 1 beef flank steak (1-1/2 pounds)
  • 2 cups crumbled feta cheese
  • 3 cups fresh baby spinach
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1/2 cup finely chopped onion
  • 5 tablespoons all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons canola oil
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons tomato paste
  • 1/3 cup dry red wine or additional beef broth
  • Hot cooked egg noodles, optional

Directions

  1. Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/2-in. thickness. Remove plastic.
  2. Sprinkle 1 cup cheese over steak to within 1 in. of edges. Layer with spinach, tomatoes, onion and remaining cheese. Roll up jelly-roll style, starting with a long side; tie at 1-1/2 in. intervals with kitchen string. Sprinkle with 2 tablespoons flour, salt and pepper.
  3. In a large skillet, heat oil over medium heat. Brown beef on all sides; drain. Transfer to a 6-qt. oval slow cooker. In a small bowl, mix broth, Worcestershire sauce and tomato paste; pour over top. Cook, covered, on low 6-8 hours or until meat is tender.
  4. Remove beef to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. Mix remaining flour and wine until smooth; gradually stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve beef with gravy and, if desired, noodles.

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