Spinach, artichoke, and feta is an all-time favorite combo of mine. Pizza, pasta, omelets, whatever the vehicle, this trifecta is sure to win me over {and I bet it would win you over, too}.
It’s shocking, really, how long it’s taken me to pair meat with such an established love. But tonight, it happened. I whipped out the tenderizer and fancy skewers and stuffed, stuffed, stuffed that sirloin.
What came out of the oven resembled little, tender meat “tacos” bursting with veggie flavor and a hint of tangy feta. What’s more, this recipe is easily multiplied for more servings and stores wonderfully for lunch the next day!
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Spinach, Artichoke & Feta Stuffed Sirloin
By Published: June 10, 2015
- Yield: 4 rolls (2 Servings)
Spinach, artichoke, and feta is an all-time favorite combo of mine. Pizza, pasta, omelets, whatever the vehicle, this …
Ingredients
- 12 ounces sirloin tip steak
- 1 14 ounce can artichoke hearts drained and chopped
- 1/2 yellow onion diced
- 2 garlic cloves crushed
- 2 cups fresh baby spinach chopped
- 1/4 cup cubed feta cheese cubed
- salt to taste
- black pepper to taste
- skewers
- meat tenderizer
Instructions
- Preheat oven to 400 degrees.
- In a medium sized bowl, stir together spinach, artichoke mixture, and feta.
- Melt butter in a saucepan over medium heat and add garlic and onion until onions start to be translucent.
- Add artichoke hearts to saucepan and continue to cook over medium heat for 5 minutes.
- Season with salt and pepper, to taste.
- Remove meat from refrigerator and place 1/4 of veggie mixture on top of each piece of meat.
- Fold meat in half and bind together with a skewer, stuffing as much excess filing inside as possible.
- Place in oven and bake for 20 minutes or until desired temperature.
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