This Mediterranean inspired stuffed steak is an elegant addition to your meal prep favorites. Flank steak is sliced thin and filled with vitamin-C rich watercress, feta cheese, and herbs before cooking. The end result is a flavor-packed dinner that has plenty of servings for easy reheating!
Keyword: dinner, gluten free, high protein, lunch, Steak
Servings: 4meals
Calories: 497kcal
Author: Meal Prep on Fleek
Ingredients
1tablespoonolive oil
1lb.flank steak
½teaspoonsea salt
¼teaspooncracked black pepper
4cupswatercress
2oz.feta cheese
1tablespoonfresh chopped dill
1 ½teaspoonminced garlic
1teaspoondried thyme
For Serving
2cupsbrown rice
2cupschopped tomatoes
1cupchopped cucumber
½cupsliced red onion
½teaspoondried oregano
2tablespoonolive oil
1tablespoonred wine vinegar
Sea salt and pepper to taste
Instructions
Allow steak to come to room temperature for 30 minutes. Slice steak through the side, stopping ½ inch before cutting through. Open steak up to create 1 long thin sheet ¼-1/2 inch in thickness. Blot dry with a paper towel and season steak on both sides with salt and pepper. Set aside.
Preheat oven to 375ºF. Heat 1 tablespoon of olive oil over medium heat in a cast-iron pan. Add watercress and garlic. Sauté for 2 minutes. Transfer garlic and watercress to a medium mixing bowl and add feta, dill and thyme. Stir well.
Spread mixture evenly on steak leaving 1 inch around the edges. Roll the steak from the longest side away from you to create a log. Use 3-4 pieces of kitchen twine to secure the steak.
Heat olive oil over medium-high heat in a cast-iron pan for 2 minutes. Sear steak for 6 minutes, turning every 2 minutes for even browning. Transfer pan to oven and bake for 20-25 minutes (for medium-rare) or until the desired doneness. Rest steak at room temperature for 10 minutes.
While steak is cooking, divide brown rice between 4 small compartments of MPOF white containers. Stir together ingredients for salad and divide between the remaining 4 small compartments. Remove twine from steak and slice into 8 slices. Place 2 slices in each of the large compartments.
To Reheat: Place slices of stuffed flank steak on a parchment paper-lined baking sheet and bake at 325ºF for 12-15 minutes.