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Watercress and Feta Stuffed Flank Steak

Watercress and Feta Stuffed Flank Steak

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!
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: dinner, Lunch, Main Dish
Cuisine: American
Keyword: dinner, gluten free, high protein, lunch, Steak
Servings: 4 meals
Calories: 497kcal
Author: Nick Quintero

Ingredients

  • 1 tablespoon olive oil
  • 1 lb. flank steak
  • ½ teaspoon sea salt
  • ¼ teaspoon cracked black pepper
  • 4 cups watercress
  • 2 oz. feta cheese
  • 1 tablespoon fresh chopped dill
  • 1 ½ teaspoon minced garlic
  • 1 teaspoon dried thyme

For Serving

  • 2 cups brown rice
  • 2 cups chopped tomatoes
  • 1 cup chopped cucumber
  • ½ cup sliced red onion
  • ½ teaspoon dried oregano
  • 2 tablespoon olive oil
  • 1 tablespoon red 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.

Nutrition

Calories: 497kcal | Carbohydrates: 43g | Protein: 32g | Fat: 22g | Fiber: 3g
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