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Ingredients
  • 1 beef Flank Steak (1-½ to 2 pounds)
  • subheading: Beef Marinade:
  • ⅓ cup lemon juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons dried oregano leaves
  • subheading: Filling:
  • ⅓ cup olive tapenade
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • ¼ cup crumbled low-fat feta cheese
  • subheading: Vegetables:
  • 4 cups grape or cherry tomatoes
  • ½ teaspoon salt
Steps
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