Spinach-Stuffed Steak

Name: Spinach-Stuffed Steak
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams beef flank steak (about; 1 egg white; 283 grams package frozen chopped spinach, thawed and drained; 1 garlic clove, minced; 59 milliliters grated Parmesan cheese; 198 grams jar roasted red peppers, drained; 1 teaspoons salt; 118 milliliters seasoned bread crumbs; 59 milliliters sunflower kernels, toasted

The recipe Spinach-Stuffed Steak can be made in roughly 1 hour and 50 minutes. This recipe makes 6 servings with 267 calories, 31g of protein, and 11g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. Not It works well as a budget friendly main course for valentin day. Head to the store and pick up salt, parmesan cheese, roasted peppers, and a few other things to make it today.

Instructions

In a bowl, combine the first eight ingredients; mix well.

Equipment you will use

Bowl

Cut steak horizontally from a long edge to within 1/2 in. of opposite edge; open (like a book) and flatten to 1/2-in. thickness.

Ingredients you will need

Steak

Spread spinach mixture over the steak to within 1 in. of edges.

Ingredients you will need

Spinach

Spread

Steak

Roll up, jelly-roll style, starting with a long side; tie with kitchen string.

Ingredients you will need

Jelly

Roll

Equipment you will use

Kitchen Twine

Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1 hour. Uncover; bake 30-45 minutes longer or until tender.

Equipment you will use

Baking Pan

Oven

Let stand for 10-15 minutes.

Cut into 1/2-in. slices.

Equipment

Ingredients

Servings:

680grams

beef flank steak (about 1

egg white 283grams

package frozen chopped spinach, thawed and drained 1

garlic clove, minced 59milliliters

grated Parmesan cheese 198grams

jar roasted red peppers, drained 1teaspoons

salt 118milliliters

seasoned bread crumbs 59milliliters

sunflower kernels, toasted

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Wild Horse Unbridled Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 24 dollars per bottle.

Wild Horse Unbridled Pinot Noir

This Unbridled Pinot Noir has generous cherry, blackberry and vanilla aromas withsubtle savory notes. It's full-bodied with ripe fruit flavors and supple tannins, making ita good match for wine-braised beef short ribs, grilled Portobello mushrooms, or roastpork loin with a raspberry balsamic glaze. It is delicious now, and should mature nicelyover the next five years.