4 Serves
63 Mins
Preheat your oven to 175°C.
Heat olive oil in a large non-stick skillet over medium-high heat. Add the onion, mushrooms, and fresh rosemary, cooking for 5 to 6 minutes until the vegetables have softened.
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Vitamin E
2 mg / 15 mgVitamin K
80 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
194 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
83 mg / 420 mgPhosphorus
634 mg / 1,250 mgPotassium
1155 mg / 4,700 mgSodium
381 mg / 2,300 mgZinc
12 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
69 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
13 g / 20 gCholesterol
209 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Pour in the wine and season with salt and pepper. Continue to cook for another 3 minutes to allow the liquid to reduce slightly.
Lay the flank steak flat on a clean cutting board. Spread the mushroom mixture evenly over the center of the meat, leaving a one-inch border around the edges.
Layer the fresh spinach and feta cheese over the mushroom mixture. Carefully roll the steak tightly and secure the seam with toothpicks.
Place the rolled steak in a baking pan and roast in the preheated oven for 30 to 40 minutes, depending on your desired level of doneness.
25
g95
g20
g
Yemeni
