Greek Flank Steak

Butterflied and filled with a feta cheese, olives, and spinach, this Greek flank steak is rolled with twine and cooked in a charcoal grill.

• Preparation Time: 20 mins
• Cooking Time: 12 mins
• Total Time: 32 mins
• Calories: 295 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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).

Step 4

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.

Step 5

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