Are looking for a wagyu flank steak stuffed with spinach, artichokes, and feta recipe that is appetizing? How to prepare it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious wagyu flank steak stuffed with spinach, artichokes, and feta should had aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of wagyu flank steak stuffed with spinach, artichokes, and feta, start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want prepare wagyu flank steak stuffed with spinach, artichokes, and feta which is delicious as long as you know the trick and how to make this dish you can become treat special.

Ingredients and seasonings required for make

1. Use 1 Double 8 Cattle Company Fullblood Wagyu Flank Steak
2. Take 3 TBSP Grapeseed Oil (plus additional for griddle)
3. Prepare 1 Large Yellow Onion (julienned)
4. Take 1/2 CUP Dry Sherry
5. Prepare 10 OZ Fresh Baby Spinach (stems removed)
6. Prepare 4 OZ Feta Cheese
7. Use 1/4 CUP Parmesan Cheese (shredded)
8. Prepare 1/3 CUP Sun-Dried Tomatoes (minced)
9. Prepare 1/3 CUP Artichoke Hearts (minced)
10. Prepare Freshly Ground Black Pepper (to season)
11. Prepare Kosher Salt (to season)

Roll up the steak in the direction of the grain of the meat. Either use kitchen string or skewers to hold it together. See more result ›› Slow-Cooked Flank Steak My slow cooker gets lots of use, especially during the hectic summer months. I can fix this flank steak in the morning and forget about it until dinner.

Steps to make Wagyu Flank Steak Stuffed With Spinach, Artichokes, and Feta:

1. PREPARING THE SPINACH FILLING Heat a saute pan over medium-high heat. Add in the grapeseed oil.Once the oil is slightly smoking, add in the julienned onions.Once the onions have started to caramelize, add in the dry sherry and deglaze the pan.Use a wooden spoon to scrape the bottom of the pan.Once the onions are soft and caramelized, remove them from the heat. Allow them to let cool, and reserve.Bring a large pot with 3 quarts of water to a boil.
2. Place the spinach in a large metal bowl, and pour the boiling water over it.Let the spinach wilt, and then drain off the water.Place the spinach in a fresh bowl, and pour cold water (with a few ice cubes) over it to stop the cooking process.
3. Let the spinach sit in the ice water for 2 minutes.Then, squeeze all of the water out of the spinach, and place the spinach in a clean bowl.Add the feta, shredded parmesan, minced sundried tomatoes, minced artichoke hearts, and cooked onions to the spinach bowl. Mix well.Season the filling to taste with kosher salt and freshly ground black pepper.
4. PREPARING THE STUFFED WAGYU FLANK STEAK Place the Wagyu flank steak on a cutting board, and cover it with plastic wrap.Working with the smooth side of the meat mallet, pound out the flank steak until it is about a half inch thick throughout.Remove the plastic wrap, and sprinkle the steak with kosher salt and freshly ground black pepper.Place the spinach filling down the center, lengthwise, of the steak.Roll the steak over the filling, making a tight log.Cut a 3-foot-long piece of butcher’s twine
5. Working lengthwise, tie the twine around the flank steak at one end. Then, tie it around the steak every two inches until you reach the other end.Once you get to the end, turn the stuffed flank steak over. Weave the twine over and under the twine that is already wrapped around the flank, fully securing the twine.Tie the twine off at the end, and season the stuffed flank with kosher salt and freshly ground black pepper.
6. FINAL STEPS Preheat the oven to 375°F.Heat a large flat top griddle on medium-high heat.Add just enough grapeseed oil to cover the surface.Place the stuffed, twine-wrapped flank steak on the hot griddle.Sear for 3 minutes per side or until it’s a nice golden brown.Once the stuffed Wagyu flank steak is seared on all sides, place it on a rimmed baking sheet (lined with parchment paper).Cook the flank steak for 15 minutes in the oven.
7. Pull the flank steak from the oven, and let it rest for 15 minutes.Remove the twine, and slice the stuffed flank steak into 1-inch-thick pinwheels.Serve warm, and enjoy!
8. Done and ready to serve!

Kosher Salt and Freshly Ground Black Pepper (to taste) both sides. In a mixing bowl, add the salt, pepper, garlic powder, eggs, and uncooked rice and mix. Mince the green peppers, onions and celery and mix together. Add about ½ to ¾ of the vegetable mixture to the meat mixture, add the rest to the shredded cabbage. Open the cans of diced tomatoes, place in a mixing bowl and mix in sugar.

I say thank you for using the recipe that we convey on this page. We have high hopes we Congratulations enjoy