Medium Dinner

Greek Flank Steak

Name: Greek Flank Steak
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 flank steak; butcher's twine; salt and ground black pepper to taste; 1 bunch baby spinach; 0.25 cups crumbled feta cheese; 0.25 cups chopped kalamata olives; 2 stripss cooked crispy bacon , Optional

Total Time

1h 3m

18m prep · 45m cook

Servings

4 people

Rating

—

Difficulty

Medium

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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
0.25 cups crumbled feta cheese
0.25 cups chopped kalamata olives
2 stripss cooked crispy bacon , Optional

Instructions

1

Preheat a charcoal griller (such as Big Green Egg®) to 375 degrees F (175 degrees C) and lightly oil the grate.
2

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.
3

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.
4

Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
5

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).