Spinach and Feta Stuffed Flank Steak

Lay the flank steak flat on a clean surface and butterfly it by slicing horizontally through the center, without cutting all the way through. Open the steak like a book and gently pound it to an even thickness with a meat mallet. Season both sides with salt and black pepper to taste.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and diced red bell pepper. Sauté for about 2-3 minutes until the pepper softens. Add the fresh spinach leaves and cook for an additional 2-3 minutes until they wilt. Remove from heat and let it cool slightly.

Lay the pounded flank steak flat and evenly spread the wilted spinach mixture over it. Sprinkle the crumbled feta cheese evenly on top of the spinach. Roll up the steak tightly, securing the ends with cooking twine or toothpicks.

In an oven-safe skillet, heat cooking oil over medium-high heat. Carefully sear the stuffed flank steak on all sides until it's browned, about 2-3 minutes per side

Place the skillet with the seared steak in the preheated oven and bake for approximately 15-20 minutes, or until the steak reaches your desired level of doneness (e.g., medium-rare or medium).