GREEK FLANK STEAK

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Greek Flank Steak image

A flank steak stuffed with feta cheese and kalamata olives.

Provided by DREW10UGA

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 32m

Yield 4

Number Of Ingredients 7

1 flank steak
butcher's twine
salt and ground black pepper to taste
1 bunch baby spinach
¼ cup crumbled feta cheese
¼ cup chopped kalamata olives
2 strips cooked crispy bacon

Steps:

  • Preheat a charcoal griller (such as Big Green Egg®) 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).

Nutrition Facts : Calories 294.9 calories, Carbohydrate 4.3 g, Cholesterol 64.7 mg, Fat 15.9 g, Fiber 1.9 g, Protein 33.1 g, SaturatedFat 6.5 g, Sodium 422.3 mg, Sugar 0.7 g

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