Greek Flank Steak
1 Large Flank Steak
Kosher Salt And Ground Black Pepper To Taste
1 Bunch Baby Spinach
½ Cup Crumbled Feta Cheese
¼ Cup Chopped Kalamata Olives
3 Strips Cooked Crispy Bacon Crumbled (Optional)
Step 1 Preheat a charcoal grille (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 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 4 Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher’s twine.
Step 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 sides. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) Serve with Caprese Salad, herbed dinner rolls and beverage.