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Rolled Flank Steak with Roasted Red Peppers, Spinach and Feta

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Makes: 5 servings adjust
Stuffed steak with roasted red peppers, fresh spinach, and feta cheese.

Directions

Ingredients

  • 2 pounds Flank Steak, Pound to desired thickness. Try to make the piece of meat as rectangular as possible. It will help keep the stuffing in place.

Step 1

Pound the meat out to make as rectangular a piece of meat as possible.

Ingredients

  • 1 package Roasting String (Tie), You need some way to hold the rolls together. I used skiers, and some loops made of tin foil. I'd recommend buying the string to tie them together.

Step 2

Visualize rolling the piece of meat up. Place three strings under the meat, 1 in the middle, one at each end, a half inch back from the edge. These strings will be perpendicular to the long axis of your roll.
 

Step 3

Sprinkle garlic powder and a little pepper on the surface of the meat.

Ingredients

  • 1 bag Baby Spinach

Step 4

Lay down layers of spinach leaves. You will want these to overlap and cover the entire surface of the meat.

Ingredients

  • 1 jar Roasted Red Peppers, Drain. Split peppers in half to spread out.

Step 5

Lay down a layer of roasted red peppers.

Ingredients

  • 1 package Feta Cheese, Depending on how much cheese you want, you might want to buy more or less.

Step 6

Spread the feta cheese over the red peppers. You will want to leave an inch or so from the long edge of the roll to make it easier to close.
 

Step 7

Roll it up! Tie the strings.
 

Step 8

You'll be cutting the roll into 1-1.5 inch wide slices. There should be a string in the 'middle' of each slide. Add additional strings to your roll so that this is possible. Cut your slices.
 

Step 9

Slight coat the meat rolls with olive oil, and bake for 30-35 minutes at 435. I baked half of them on a flat cookie sheet, and half in a bread pan. The cookie sheet rolls were tastier (they browned up a bit) and the bread pan rolls were juicier b/c they sat in extra juice.
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