Spinach, feta and sun-dried tomatoes lend Mediterranean flair to simple flank steak. Elegant enough for company, the colorful rolls look pretty on a plate.
—STEVEN SCHEND GRAND RAPIDS, MI
PREP: 30 MIN. • COOK: 6 HOURS • MAKES: 6 SERVINGS
1 beef flank steak (1 1/2 pounds)
2 cups (8 ounces) crumbled feta cheese
3 cups fresh baby spinach
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup finely chopped onion
5 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1 cup beef broth
1 tablespoon Worcestershire sauce
2 teaspoons tomato paste
1/3 cup dry red wine or additional beef broth
Hot cooked egg noodles, optional
1. Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/2-in. thickness. Remove plastic.
2. Sprinkle 1 cup cheese over steak to within 1 in. of edges. Layer with spinach, tomatoes, onion and remaining cheese. Roll up jelly-roll style, starting with a long side; tie at 1 1/2-in. intervals with kitchen string. Sprinkle beef with 2 tablespoons flour, salt and pepper.
3. In a large skillet, heat oil over medium heat. Brown beef on all sides; drain. Transfer to a 6-qt. oval slow cooker. In a small bowl, mix the broth, Worcestershire sauce and tomato paste; pour over top. Cook, covered, on low 6-8 hours or until meat is tender.
4. Remove beef to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. Mix remaining flour and the wine until smooth; gradually stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve beef with gravy and, if desired, noodles.