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| Greek Flank Steak |
"A flank steak full of feta cheese and kalamata olives."
Ingredients :
- 1 flank steak
- butcher's wire
- salt and floor black pepper to flavor
- 1 bunch child spinach
- 1/four cup crumbled feta cheese
- 1/four cup chopped kalamata olives
- 2 strips cooked crispy bacon (elective)
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 32M |
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- Preheat a charcoal griller (inclusive of Big Green Egg(R)) to 375 degrees F (175 degrees C) and gently oil the grate.
- Lay flank steak on a flat paintings surface. Cut steak from one aspect via the middle horizontally to within 1/2 inch of the opposite aspect. Open the two facets and spread them out like an open book.
- Arrange butcher's cord on a plate, enough to cowl the duration of the steak. Place each string about 1 inch apart. Place steak on top; season with salt and pepper. Lay down a thick mattress of spinach on top. Scatter feta cheese, olives, and bacon over the spinach.
- Roll steak up beginning from the threshold closest to you, urgent filling down to tighten the roll. Tie with butcher's twine.
- Cook over direct warmth, turning at least once, till steak is starting to company and is hot and slightly crimson inside the center, 6 to 7 minutes in line with aspect. An instantaneous-study thermometer inserted into the center need to examine 140 degrees F (60 levels C).
Notes :
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