Greek Stuffed Steak

D said this wasn't hard to make, but not easy.  If you are familiar with cutting open and pounding out meat, then it is ok. 
The bad...following the directions yields overcooked steak, and the portions were small.  The mashed potatoes needed salt.  

OK, these things are fixable, so did I like it, yes.  I love the tangy flavor of the steak...the potatoes, not crazy about.  D thinks because we used low quality feta.    
So yes, we would have again.


Greek Stuffed Steak


Yield:  8 servings (serving size: 2 steak slices, 2 tablespoons cooking liquid, and 1/2 cup feta mashed potatoes)

1/3 cup finely chopped red onion
1/3 cup chopped pickled pepperoncini peppers
2 tablespoons dry breadcrumbs
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (1 1/2-pound) lean flank steak
Vegetable cooking spray
1/2 cup water
1/2 cup dry red wine
1/2 teaspoon dried oregano
Feta Mashed Potatoes (recipe below)

Combine first 6 ingredients in a bowl; stir well, and set aside.
Trim fat from steak. Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to an even thickness, using a meat mallet or rolling pin. Spread spinach mixture over steak, leaving a 1-inch margin around outside edges. Roll up steak, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy string.
Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add steak, browning well on all sides. Add water, wine, and oregano to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove string, and cut steak into 16 slices. Serve with cooking liquid and Feta Mashed Potatoes.

CALORIES 271 (29% from fat); FAT 8.6g (sat 3.7g,mono 3.2g,poly 0.5g); IRON 3mg; CHOLESTEROL 43mg; CALCIUM 95mg; CARBOHYDRATE 28g; SODIUM 448mg; PROTEIN 20.6g; FIBER 3.2g

Cooking Light, MAY 1996

Feta Mashed Potatoes


This recipe goes with Greek Stuffed Steak

Yield:  8 servings (serving size: 1/2 cup)

2 pounds baking potatoes, peeled and cubed
1/4 cup skim milk
3 tablespoons (3/4 ounce) crumbled feta cheese
2 tablespoons nonfat sour cream
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Place potatoes in a medium saucepan; cover with water, and bring to a boil. Cover potatoes, reduce heat, and simmer 20 minutes or until potatoes are very tender.
Drain potatoes well, and return to pan; beat at high speed of a mixer until smooth. Add skim milk, feta cheese, sour cream, salt, oregano, and pepper, and beat well.

CALORIES 111 (6% from fat); FAT 0.7g (sat 0.4g,mono 0.1g,poly 0.1g); IRON 0.4mg; CHOLESTEROL 3mg; CALCIUM 30mg; CARBOHYDRATE 23.6g; SODIUM 187mg; PROTEIN 3g; FIBER 1.7g

Cooking Light, MAY 1996