Diva Tasting: Greek Flank Steak…

Greek Flank Steak


1 Large Flank Steak

Butcher’s Twine

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.


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