Greek Stuffed Flank Steak Tender Flank Steak Stuffed with Spinach, Capers and Feta

Yield: 8 Servings

10 oz spinach (frozen chopped, thawed drained and squeezed dry)
1/3 cup red onion (finely chopped)
1/3 cup pepper (chopped pickled pepperoncini)
2 tbsp breadcrumbs (dried)
1/4 tsp garlic powder (prefer 1-2 cloves minced fresh)
1/4 tsp salt
1 1/2 lb flank steaks
14 1/2 oz beef broth
1/2 cup dry LombardoMarsala wine
1/2 cup water
1/2 tsp dried oregano

1 Combine first 6 ingredients and set aside.
2 Trim fat from steak.
3 Cut horizontally through center of steak, cutting to, but not through, the other side and open flat, like a book; place between 2 sheets of heavy-duty plastic wrap and flatten to an even thickness using a meat mallet or rolling pin.
4 Spread spinach mixture over steak, leaving a 1-inch margin around outside edges and roll up, jelly-roll fashion, starting with short side; secure with heavy string at 2-inch intervals.
5 Coat a large Dutch oven with cooking spray and heat at medium-high until hot (I drizzle the pan with olive oil, rather than using cooking spray).
6 Add steak, browning well on all sides; add broth, wine, water, and oregano and bring to a boil.
7 Cover, reduce heat and simmer 1 hour and 30 minutes, or until tender, turning meat once; add additional water during cooking if necessary.
8 Remove string and cut steak into 8 slices; serve with cooking liquid.