Greek Stuffed Steak

• 1/3 cup finely chopped red onion
• 1/3 cup chopped pickled pepperoncini peppers
• 2 tablespoons dry breadcrumbs
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 (1 1/2-pound) lean flank steak
• Vegetable cooking spray
• 1/2 cup water
• 1/2 cup dry red wine
• 1/2 teaspoon dried oregano

1. Combine first 6 ingredients in a bowl; stir well, and set aside.
2. Trim fat from steak. Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to an even thickness, using a meat mallet or rolling pin. Spread spinach mixture over steak, leaving a 1-inch margin around outside edges. Roll up steak, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy string.
3. Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add steak, browning well on all sides. Add water, wine, and oregano to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove string, and cut steak into 16 slices. Serve with cooking liquid and Feta Mashed Potatoes.

red onion, pepperoncini peppers, breadcrumbs, salt, garlic, lean flank, vegetable cooking spray, water, red wine, oregano

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