Ingredients:3 tablespoons butter1/2 yellow onion, finely diced1 cup of finely-chopped mushrooms1 (10 ounce) package of frozen, chopped spinach1/2 cup crumbled feta cheese1 egg1/2 cup Italian seasoned ...

1. Preheat oven to 350 degrees. Lightly grease a 9-by-16-inch roasting pan with olive oil. Cut five 8-inch pieces of butcher’s twine. Set aside. 2. In a small saucepan, boil spinach in 2 inches of ...

Douglas Baum, Prince's Bay Ingredients: 3 pounds flank steak 1/2 cup mushrooms, chopped 1/2 cup sun-dried tomatoes, chopped 1/4 cup Parmesan cheese 4 ounces mozzarella, sliced 4 cloves garlic, chopped ...

WILMINGTON, N.C. (WECT) - This edition of Backyard BBQ features WECT’s Bill Murray and Jon Barber from Wilmington Grill, as they prepare stuffed flank steak.

These stuffed flank steak pinwheels are so colorful they look more suited to July than January or February. The flavor screams backyard barbecue even though you'll never have to step outside to make ...

To make stuffing, heat 2 tablespoons of the butter in a sauté pan over high heat. Add mushrooms and sauté until juices are cooked away. Transfer to a mixing bowl and let cool. Return sauté pan to heat ...

With this cheese-and-herb-stuffed flank steak recipe, cookbook author Mark Bittman takes the meat from basic to brilliant with just 4 simple ingredients. Stuffing steak is only a little more work than ...

Make pocket in flank steak (or ask your butcher to do it) lengthwise. Don't go all the way through. Put steak in a recloseable plastic bag, such as a Ziplock bag. Add 1/2 bottle of marinade. Marinate ...