This spinach and feta‑stuffed flank steak features tender beef wrapped around a savory filling of wilted spinach, olives, sun‑dried tomatoes, and creamy feta. Tied, roasted, and sliced into elegant rounds, it’s ideal for dinner tables where presentation, flavor, and simplicity all matter.

Why You’ll Love This Recipe

• Nice balance of richness and brightness—feta’s tang, spinach’s freshness, and steak’s hearty depth.

• Visually impressive yet surprisingly easy to prepare.

• Lean beef elevated by bold Mediterranean flavors in every bite.

• Make‑ahead capability—assemble in advance and roast later, stress‑free.

• Perfect for sharing—slices are elegant on platters for family dinners or gatherings.

Spinach and Feta Stuffed Flank Steak

There’s an undeniable charm to slicing into a beautifully rolled flank steak stuffed with vibrant greens and creamy cheese, revealing a swirl of color and flavor that’s both stunning and mouthwatering. This dish combines lean, satisfying beef with a rich Mediterranean-style filling of spinach, kalamata olives, sun-dried tomatoes, and tangy feta—resulting in a combination that tastes gourmet but is warm enough for family dinner.

The butterflying of the flank steak ensures a thin, even layer perfect for wrapping around the filling. Once rolled and tied, it retains moisture and form, allowing the steak to roast evenly. The inside filling brings a mixture of textures: the tender, slightly salty feta—moist and crumbly—melds with woodsy sun-dried tomatoes and briny olives, while the spinach adds leafy freshness. Fresh herbs like basil and parsley bring aromatic brightness that lifts the ensemble.

Roasting in high heat creates a beautiful crust, and a few minutes under the broiler finishes the exterior with charred notes, while the interior remains juicy. Letting the roast rest seals in juices, making each slice glisten with flavor. This dish feels special—perfect as a centerpiece at gatherings or holiday meals—yet it’s accessible enough for a weekend dinner baked in a single pan.

It’s also flexible—swap feta for goat cheese for creamier tang, use arugula instead of spinach for peppery notes, or mix in roasted red peppers for sweet contrast. Pair it with roasted potatoes, a simple green salad, or couscous to round out the plate.

Prepping this ahead is a breeze: roll it, tie it, and refrigerate until you’re ready to cook. It’s a calm, confident way to serve something that looks complex without complicated steps. The result? A beautiful, flavor-packed roast that feels indulgent yet fresh, structured yet vibrant—your guests won’t stop commenting.

Servings

Serves 6–8 slices (about 6 servings, depending on thickness).

Time

• Prep Time: 20 minutes (plus optional chilling)

• Cook Time: 35 minutes + 5–10 minute broil

• Resting Time: 15 minutes

• Total Time: ~1 hour (excluding optional chilling)

Ingredients

• 2 lb flank steak, butterflied and pounded to even thickness

• 10 oz frozen chopped spinach, thawed and squeezed dry

• 2 tablespoons chopped dry sun‑dried tomatoes (not oil‑packed)

• 12 pitted Kalamata olives, finely chopped

• 5 oz crumbled feta cheese

• 1 tablespoon chopped fresh basil

• 1 tablespoon chopped fresh parsley

• ½ teaspoon garlic salt (divided)

• ½ teaspoon freshly ground black pepper (divided)

• ¼ teaspoon fine sea salt

• 1 egg yolk

• 1 tablespoon olive oil

• Kitchen twine for tying

Instructions

1. Prepare the steak: Preheat oven to 425 °F. Butterfly and flatten the flank steak to ¼–½-inch thickness, even out thick spots with a meat mallet. Season surface lightly with half of garlic salt and pepper.

2. Make the filling: In a bowl, combine drained spinach, sun‑dried tomatoes, olives, feta, basil, parsley, remaining garlic salt, pepper, sea salt, and egg yolk. Stir until well-mixed.

3. Assemble: Spread the filling evenly over the steak, leaving a 1‑inch border on one long edge. Roll steak tightly toward that border. Use twine to tie the roll every 2 inches to keep it secure.

4. Roast: Place roll seam‑side down in a baking dish. Brush with olive oil, then sprinkle with any remaining garlic salt and pepper. Roast for 35 minutes.

5. Broil finish: Switch oven to broil and cook 5–10 minutes until crust is nicely browned.

6. Rest & slice: Remove from oven and let rest 15 minutes. Remove twine, then slice into 1‑ to 1½‑inch pieces using a serrated knife.

Tips

• Even steak thickness ensures uniform cooking—invest time flattening it.

• Filling dryness: Squeeze spinach thoroughly; if filling seems wet, drain ingredients further.

• Sharp knife: Use a serrated or very sharp slicing knife for clean rounds.

• Advance prep: Roll and tie in the morning, refrigerate, then roast before dinner.

• Flavor variation: Swap basil and parsley for mint and dill for a fresher twist.

• Presentation: Arrange slices overlapping on a warm platter with a drizzle of pan juices.