Tender, juicy, roasted flank steak stuffed with a delicious baby spinach, sun dried tomatoes, and feta cheese filling. A wonderful low carb, keto friendly recipe you don’t want to miss!
Butterfly the flank steak by making a thin cut completely down the length of the steak. (should open like a book and lay flat). Use care not to cut through entirely.
Spread feta cheese over the top side leaving 1” border from the edge.
Sauté the mushrooms in 1 Tablespoon of Olive oil for 3 minutes and add spinach. Cook the spinach just until wilted about 2 minutes.
Layer the spinach-mushroom mixture on the cream cheese and top with Roasted Red Bell Pepper.
Tightly roll the flank steak using your fingers to keep the stuffing inside. Leave it seam down on the cutting surface. Be sure to roll up with the grain running toward each end you are rolling. This will insure the beef will be tender enough to cut.
Use 16” pieces of butcher twine to tie the flank steak spacing each string out about 1”.
Which way you roll it makes a big difference on the tenderness. You want to be cutting across the grains when you cut it so roll it up with the grain lengthwise.This recipe can also be baked at 400 degrees in the oven.