Name: Greek Flank Steak
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Flank steak - 1; Butcher's twine - 1; Salt and ground black pepper to taste - 1; Baby spinach - 1 bunch; Crumbled feta cheese - ¼ cup; Chopped kalamata olives - ¼ cup; Cooked crispy bacon (Optional) - 2 strips

Ingredients for - Greek Flank Steak

1. Flank steak 1

2. Butcher's twine 1

3. Salt and ground black pepper to taste 1

4. Baby spinach 1 bunch

5. Crumbled feta cheese ¼ cup

6. Chopped kalamata olives ¼ cup

7. Cooked crispy bacon (Optional) 2 strips

How to cook deliciously - Greek Flank Steak

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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

5 . Stage

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).