Spinach and Feta Flank Steak Roll-Ups!!

Spinach and Feta Flank Steak Roll-Ups!

     This is another one of my absolute favorite dishes! This dish is so, so delicious. It would be great for any social get together, especially if you are trying to impress someone. These steak roll-ups might look and taste fancy and complicated, but they are actually quite easy to make. You will knock the socks off of your dinner guests with this dish. Here's what you'll need:

• 1 (2 lb) flank steak, butterflied (you can do this yourself, OR you can ask the butcher/meat dept at your grocery store to do it, which is much easier – ask them for twine to tie this up while you’re at it!)
• 1 (10 oz) package frozen chopped spinach, defrosted and squeezed to remove excess liquid
• 5 oz crumbled Feta cheese
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• ½ teaspoon garlic salt, divided
• ½ teaspoon black pepper, divided
• ¼ teaspoon salt
• 1 egg yolk
• 1 tablespoon olive oil

     Pre-heat the oven to 425 degrees Fahrenheit. Butterfly your steak if you're doing it yourself. Place the butterflied flank steak on a cutting board. You want the steak to be between ¼”-1/2” thick. If there are parts that are unevenly thick, try to flatten them out with a meat mallet for even thickness. Season by sprinkling a bit of salt and pepper over the steak. In a large mixing bowl, combine the spinach, Feta cheese, basil, parsley, ¼ teaspoon of the garlic salt, ¼ teaspoon of the black pepper, the ¼ teaspoon of salt and the egg yolk. Stir until well combined.Turn the steak if needed so that the “grain” of the steak is running left to right in front of you. Spread the spinach mixture evenly across the surface of the butterflied steak, leaving an inch or so at the back bare. Starting with the side closest to you, roll the steak tightly forward, around the filling, until the roll is complete. Use twine to tie up the rolled steak about every 2 inches. If any filling is escaping out the sides, make sure to tuck it back in.Transfer the stuffed steak roll to a 9×13 baking dish (or similar) and use a pastry brush to brush the olive oil all over the surface of the steak. Sprinkle with the remaining ¼ teaspoon garlic salt and ¼ teaspoon black pepper. Place in the pre-heated oven and bake for 35 minutes*. Turn the oven to broil and broil for 5-10 minutes. Remove from the oven and allow the steak to rest for 15 minutes before removing the twine and slicing. Cut into 12 slices with a serrated knife and serve.

*This will cook the steak to around medium in the center, add a few minutes if you want it cooked further.