Feta-Stuffed Flank Steak

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{"ops":[{"insert":"1 onion, sliced"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 tsp minced fresh garlic"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 bunches fresh spinach, trimmed"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 tbs + 1 tsp olive oil, divided"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 flank steak, butterflied by butcher; have it tenderized by butcher if flank steak is of harder consistency, or do it yourself"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 jar (12 oz) roasted red peppers"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 oz feta cheese, crumbled"},{"attributes":{"list":"bullet"},"insert":"\n"}]}


{"ops":[{"insert":"1. Heat oven to 350°F.\n\n2. Over medium-high heat, cook first 3 ingredients in 1 tbs hot oil for 10 minutes.\n\n3. Open beef, spread with mixture. Layer with peppers and feta. Roll up steak; tie at 1 inch intervals. Brush with remaining oil; season with salt and pepper.\n\n4. Place on rack set in roasting pan; roast 30-35 minutes.\n\nWork time: 35 min. Total time: 1 hr and 20 min.\n\n"},{"attributes":{"italic":true},"insert":"Serves 6."},{"insert":"\n"}]}

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