Green Family Favorite Holiday Stuffed Steak

Food Pairing

2017 Tess’ Blend or 2017 Estate Cabernet Sauvignon


1.5 to 2 pound flank steak

Your favorite steak seasoning (I like Mansmith’s!)

1 red bell pepper – sliced thin

1.5 cups cooked fresh spinach

4 ounces goat or feta cheese

2 to 3 large slices of prosciutto


Pound flank steak on both sides to break it down. Season both sides with steak seasoning and let sit for up to two hours to tenderize. The longer the better.

Sauté red peppers in 2 tablespoons of olive oil and set aside.

Sauté spinach until barely wilted and gently squeeze out excess water.

Sprinkle or smear cheese over one side of the steak and layer the prosciutto over the cheese covering the steak to the edges. Lay the spinach, then the peppers, evenly over the prosciutto.

Roll the steak and secure with string about 1.5 inches apart down the length of the roast. Place seam-side down on a foil lined baking sheet. Cook for 45 to 55 minutes in a preheated oven at 400 degrees.

After resting the meat, remove string and slice.

Serve over potatoes or rice with your favorite holiday vegetables.

Serves 4-6 people.


Wine at the Vineyard

Hours & Location

Tasting Room Hours:

Saturday & Sunday Noon–5pm


2143 Buena Vista Avenue, Gilroy, CA 95020
(408) 728-1793

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