Red Onions Stuffed with Grilled Steak, Spinach, and Feta
In an 8-quart pot, bring 4 quarts of water to a boil with 1 Tbs. salt. Carefully put the onions in the boiling water. Cook until they’re tender but still retain their shape, 25 to 30 minutes. Drain and let cool.
Position a rack in the center of the oven and heat the oven to 375°F.
When the onions are cool enough to handle, cut them in half crosswise and trim the root ends. Holding an onion wrapped in a clean towel, use your fingers to carefully remove the core from each half of the onion, leaving a 1/2-inch-thick shell. Cut a small amount off the bottom of each half, so they sit upright. Repeat with the remaining onions. Roughly chop and reserve 1 cup of the removed onion core.
In a 12-inch skillet, heat the oil over medium-high heat until shimmering. Add the garlic and ginger and cook, stirring, until lightly browned, about 1-1/2 minutes. Add the garam masala and cumin and continue cooking, stirring, until fragrant, about 30 seconds more. Reduce the heat to medium, add the raisins and 2 Tbs. water, and cook, stirring, until the raisins are plump, about 1 minute. Add the reserved chopped onions and the flank steak and cook, stirring frequently, until just heated through, 1 to 2 minutes. Add the spinach and cook, stirring, until wilted, 1 to 2 minutes. Off the heat, stir in the crumbled feta and lemon juice and season to taste with salt and pepper.
Spoon the filling into the onion halves, mounding it slightly. Put the onions on a rimmed baking sheet and bake until the tops just begin to brown, about 15 minutes. Serve.
Make Ahead Tips
You can cook and refrigerate the onions up to 3 days ahead.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 91 | ||
Calories from Fat: 39 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 16.7mg | 5 % | |
Sodium 333.5mg | 12 % | |
Potassium 400.8mg | 11 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 8.5g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 91
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