The combination of the marinade, spinach, onion and feta make this a delicious and impressive flank steak recipe that is always a huge hit for guests! Easy to prepare (but it doesn't look like it is), great tasting and pretty to look at too!

Linda
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large resealable bag, combine the olive oil, soy sauce, red wine, Worcestershire sauce, mustard, lemon juice, 1 clove of garlic, Italian seasoning and pepper. Squeeze the bag to blend well. Pierce the flank steak with a knife, making small slits about 1 inch apart. Place the steak into the bag, and seal. Refrigerate overnight to marinate.

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  • Preheat the oven to 350 degrees F (175 degrees C).

  • Crush the remaining clove of garlic on a cutting board with a large chef's knife. Sprinkle the salt over the garlic, and scrape with the flat side of the knife to make a paste.

  • Remove the steak from the bag, and discard marinade. Spread the garlic paste over the top side of the steak. Place layers of chopped onion, bread crumbs, spinach, and cheese over the garlic. Roll the steak up lengthwise, and secure with kitchen twine or toothpicks. Place the roll in a shallow glass baking dish.

  • Bake uncovered for 1 hour in the preheated oven, or until the internal temperature of the roll is at least 145 degrees F (63 degrees F) in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

299.6 calories; 17.5 g protein; 10.1 g carbohydrates; 46.8 mg cholesterol; 1099.2 mg sodium. Full Nutrition

Reviews (210)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2006
This was delicious among a beautiful presentation. My hubbie tasted it and looked at me and said "On a scale on 1-5 babe this is a 10!" I have to admit I did alter the recipe... alot but this was such a great base. First off I butterflied my meat for easier rolling and more tender meat. Then I marinated my meat for 6 hours in "Puerto Rican Garlic Marinade" from this site. Since it had the garlic in the marinade I omitted it from the filling and fried the onions before adding them. I used the whole package of spinach and it came out perfect! We had my hubbie's best friend over for dinner and all you heard were "Mmmm's" and praises through dinner. I served it with "garlicky summer squash" from this site and I made a parsley-herb rice. Thank you so much for sharing this recipe. Read More
(133)

Most helpful critical review

Rating: 1 stars
09/19/2011
This recipe was not to my liking. Read More
(10)
261 Ratings
  • 5 star values: 184
  • 4 star values: 49
  • 3 star values: 23
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
04/27/2006
This was delicious among a beautiful presentation. My hubbie tasted it and looked at me and said "On a scale on 1-5 babe this is a 10!" I have to admit I did alter the recipe... alot but this was such a great base. First off I butterflied my meat for easier rolling and more tender meat. Then I marinated my meat for 6 hours in "Puerto Rican Garlic Marinade" from this site. Since it had the garlic in the marinade I omitted it from the filling and fried the onions before adding them. I used the whole package of spinach and it came out perfect! We had my hubbie's best friend over for dinner and all you heard were "Mmmm's" and praises through dinner. I served it with "garlicky summer squash" from this site and I made a parsley-herb rice. Thank you so much for sharing this recipe. Read More
(133)
Rating: 5 stars
04/27/2006
This was delicious among a beautiful presentation. My hubbie tasted it and looked at me and said "On a scale on 1-5 babe this is a 10!" I have to admit I did alter the recipe... alot but this was such a great base. First off I butterflied my meat for easier rolling and more tender meat. Then I marinated my meat for 6 hours in "Puerto Rican Garlic Marinade" from this site. Since it had the garlic in the marinade I omitted it from the filling and fried the onions before adding them. I used the whole package of spinach and it came out perfect! We had my hubbie's best friend over for dinner and all you heard were "Mmmm's" and praises through dinner. I served it with "garlicky summer squash" from this site and I made a parsley-herb rice. Thank you so much for sharing this recipe. Read More
(133)
Rating: 5 stars
12/22/2004
This recipe is awesome! Pounding, piercing, and a long marinating time make this the most savory, tender flank steak I've ever eaten. The filling is delicious, and the pinwheel presentation makes this a great dish for company. Read More
(66)
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Rating: 5 stars
06/12/2006
We really liked this as is but I can see many other posibilities. I sliced my steak in half and then beat. Did not have all night to marinate but several hours produced good flavour. It made two rolls and they cooked in 40 minutes. Would like a sauce to serve with it. Anyone have any ideas? Read More
(48)
Rating: 5 stars
01/25/2006
This is wonderful. I used fresh baby spinach leaves instead of frozen and Parmesan cheese instead of Feta. Great with mashed potatoes. Read More
(28)
Rating: 5 stars
06/19/2005
Great recipe. My changes: Didn't use onion or salt in filling (forgot onion but it wasn't missed). I used 5-6 cloves of garlic that I had roasted in olive oil for the spread instead of raw garlic. A little more work but the smell of roasted garlic throughout the house is a wonderful hint of the dish to come. Then to cook I grilled it over high heat on all sides (maybe 10 minutes total) to sear. Then turned off one side of the gas burners moved the steak to the "cool" side of the grill and left the other side running fairly hot with the lid closed. Checked with instant read thermometer until temp hit 120-125 for medium rare. Let it rest 10 minutes. This served four of us three slices each with a few end pieces left...which didn't last! We all were sorry there wasn't any more. Easy easy dish to make and it looks nice! Read More
(26)
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Rating: 5 stars
01/13/2011
I really loved this! Most merinades turn out more like teriyaki sauce this one didn't! I didn't have feta cheese so I addes grated swiss and Parm! yummi! will make again and again! Read More
(25)
Rating: 5 stars
03/07/2008
Unbelievable. Didn't know something that looks and tastes so great could be this simple. As others have noted cooking time may be a little shorter than indicated. One thing I added that gave it a little something extra was sun-dried tomatoes. I also substituted gorgonzola for the feta for personnal preference. Read More
(19)
Rating: 5 stars
06/18/2007
I dont know how this could get any bad reviews. This was awesome! I did not use flank steak though I used breakfast steaks at my local grocery store because they were sliced really thin. I made individual pinwheels vs. a roll and slicing it. Delicious! Read More
(12)
Rating: 5 stars
09/27/2006
Very cook, make sure to use the thick stuffing bread crums and no the finley grated bread crumbs. Read More
(12)
Rating: 1 stars
09/19/2011
This recipe was not to my liking. Read More
(10)