Greek Flank Steak | The Best Recipes

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Greek Flank Steak

"A flank steak stuffed with feta cheese and kalamata olives."

Ingredients :

• 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)

Instructions :

Prep : 20M	Cook : 4M	Ready in : 32M

• 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).

Notes :

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