- 1 flank steak
- butcher's twine
- salt and ground black pepper to taste
- 1 bunch baby spinach
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped kalamata olives
- 2 strips cooked crispy bacon (optional)
- Preheat a charcoal griller (such as Big Green Egg(R)) to 375 degrees F (175 degrees C) and lightly oil the grate.
- Lay flank steak on a flat work surface. Cut steak from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
- Arrange butcher's twine on a plate, enough to cover the length of the steak. Place each string about 1 inch apart. Place steak on top; season with salt and pepper. Lay down a thick bed of spinach on top. Scatter feta cheese, olives, and bacon over the spinach.
- Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
- Cook over direct heat, turning at least once, until steak is beginning to firm and is hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
05/13/2018
recipepes.com
Greek Flank Steak, recipe
PT15M
PT1H
5
455 calories
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