Spinach And Feta Flank Steak

• 1 beef flank steak (1-1/2 to 2 pounds)
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 package (4 ounces) crumbled feta cheese
• 1/3 cup minced fresh parsley
• 3 tablespoons snipped fresh dill
• 3 tablespoons chopped green onions
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil

1. Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; flatten to 1/4-in. thickness.
2. Combine the spinach, cheese, parsley, dill and onions. Spread over steak to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Sprinkle with salt and pepper.
3. In a large skillet, brown meat in oil on all sides; transfer to the greased rack of a shallow roasting pan. Bake at 400u0b0 until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0), 40-45 minutes. Remove from oven and let stand 15 minutes. To serve, remove string; slice into 1-in.-thick slices.

spinach, feta cheese, parsley, dill, green onions, salt, pepper, olive oil

Taken from www.tasteofhome.com/recipes/spinach-and-feta-flank-steak/ (may not work)