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Spinach and Feta Stuffed Flank Steak

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.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings 6

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
 

  • 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.
  • 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.
  • 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.
  • 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.
  • Broil finish: Switch oven to broil and cook 5–10 minutes until crust is nicely browned.
  • Rest & slice: Remove from oven and let rest 15 minutes. Remove twine, then slice into 1‑ to 1½‑inch pieces using a serrated knife.

Notes

  • 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.