A flank steak stuffed with feta cheese and kalamata olives.
Ingredients
- flank steak: 1 piece
- butcher's twine:
- salt and ground black pepper: (to taste)
- bunch baby spinach: 1 piece
- crumbled feta cheese: 0.25 cup
- Kalamata olives: 0.25 cup (chopped)
- strips cooked crispy bacon: 2 piece (optional)
Metric Conversion
Stages of cooking
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Preheat a charcoal griller (such as Big Green Egg®) to 375 degrees F (175 degrees C) and lightly oil the grate.
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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.
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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.
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Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
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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).
