2 tablespoons grated Parmesan (optional) for topping
Kitchen twine or toothpicks to secure
1 tablespoon melted butter for brushing
Optional: pinch of red pepper flakes for heat or lemon zest for brightness
Instructions
Preheat oven to 375°F (190°C). Pat the steak dry and season generously with salt and pepper.
Wilt the spinach in a skillet with a drizzle of olive oil over medium heat, then cool and squeeze out as much moisture as you can.
In a bowl, mix spinach, feta, sun-dried tomatoes, garlic, parsley, oregano, breadcrumbs, and a pinch of salt and pepper until well combined. The filling should look cohesive but not wet.
Spread the filling evenly along the center of the butterflied steak, then roll it up tightly like a jelly roll. Tie every 1–2 inches with kitchen twine to seal and keep the filling inside.
Heat a large ovenproof skillet with a little oil over medium-high heat. Sear the roll on all sides until deeply browned, about 2–3 minutes per side, then brush with melted butter.
Transfer the skillet to the preheated oven and bake for 25–35 minutes, or until the internal temperature reaches 130–135°F (54–57°C) for medium-rare or 140°F (60°C) for medium. Resting makes the juices reabsorb, resulting in a tender slice.
Remove the twine, slice crosswise into half-inch-thick medallions, and serve with pan juices or a quick drizzle of the pan sauce. Optional: reheat the juices in the pan and whisk in a splash of broth for extra richness.
Notes
A show-stopping yet simple baked stuffed flank steak filled with spinach, sun-dried tomatoes, feta, garlic, and herbs, seared and baked to juicy, tender slices—perfect for feeding a crowd with minimal effort.
