Greek Stuffed Flank Steak

• 1 (10 ounce) package frozen chopped spinach (thawed, drained and squeezed dry)
• 1/3 cup finely chopped red onion
• 1/3 cup chopped pickled pepperoncini pepper
• 2 tablespoons dried breadcrumbs
• 1/4 teaspoon garlic powder (I prefer 1-2 cloves minced fresh)
• 1/4 teaspoon salt
• 1 (1 1/2 lb) flank steaks
• 1 (14 1/2 ounce) can beef broth
• 1/2 cup dry red wine
• 1/2 cup water
• 1/2 teaspoon 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.

red onion, pepperoncini pepper, breadcrumbs, garlic, salt, flank steaks, beef broth, dry red wine, water, oregano

Taken from www.food.com/recipe/greek-stuffed-flank-steak-115260 (may not work)