Spinach-&-Feta-Stuffed Flank Steak

• 1 10-ounce bag of frozen spinach, thawed
• 2 Tbl minced shallots
• 2 Tbl extra virgin olive oil
• 3/4 c feta cheese
• 2 t dried oregano
• Pinch of red chile flakes
• 1 Tbl fresh lemon juice, plus fresh wedges for garnish
• Kosher salt and ground black pepper to taste
• 1 1/2 lbs flank steak

1. Instructions: Preheat the oven to 400u0b0.
2. Place the spinach inside a kitchen towel or colander, and squeeze thoroughly to drain excess liquid. Place in a bowl and mix with the shallot, olive oil, feta cheese, oregano, chile flakes, lemon juice, and salt and pepper to taste.
3. To butterfly the flank steak, lay it on a cutting board with the short side facing you, and slice it horizontally with the grain from one long side to the other, leaving about 1/2 inch closed on one side. Open it up to lay flat, and season well on both sides with salt and pepper. Spread the filling evenly over one side of the steak, and place the other side back to enclose the filling. Roll up, starting with the short side, and secure with toothpicks on the open end.
4. Place the steak, seam-side down on a roasting pan, and cook for about 30-45 minutes, depending on the thickness of the steak, for medium. Let rest for at least 5 minutes, and slice 3/4-inch thick. Serve garnished with lemon wedges.

frozen spinach, tbl, tbl, feta cheese, oregano, red chile, tbl fresh lemon juice, kosher salt, flank steak

Taken from www.epicurious.com/recipes/member/views/spinach-feta-stuffed-flank-steak-52468271 (may not work)