Flank Steak Stuffed With Mushrooms and Feta Cheese

Photo: Kristi Rimkus

Ingredients

1 pound flank steak, pounded to an even thickness

1 tablespoon olive oil

1 cup onion, diced

4 cups crimini mushrooms, sliced

1 tablespoon rosemary, finely chopped

1/4 cup red wine

1 pinch salt

1 pinch pepper

4 tablespoons capers, drained

2 cups baby spinach,

1 cup low fat feta

Preparation

Heat a large non-stick skillet over medium high and add olive oil. When olive oil is hot, add onion, mushrooms and rosemary. Cook for 5 – 6 minutes to soften onion and mushrooms. Add wine and salt and pepper. Cook another few minutes to reduce wine.

Lay out flank steak and spread mushroom mixture evenly in the middle, leaving an inch border. Top with spinach and feta cheese.

Fold the long sides of the flank steak up and pin on the top with toothpicks.

Bake in the oven at 350 for 30 – 40 minutes, dependent on how well done you like your beef and how thick the beef is.