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Greek Flank Steak

5

32 min

Greek Flank Steak

Greek Flank Steak Photo 1

Category

Tea Recipes

Time

32 min

Serving

4 persons

Calories

295

Rating

5.00★ (4)

Cuisine

Author: Victoria Buriak
A flank steak stuffed with feta cheese and kalamata olives.

Ingredients

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

Metric Conversion

Stages of cooking

Greek Flank Steak Photo 21
Greek Flank Steak Photo 32
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  1. Preheat a charcoal griller (such as Big Green Egg®) to 375 degrees F (175 degrees C) and lightly oil the grate.
    Greek Flank Steak Photo 2
  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.
    Greek Flank Steak Photo 3
  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.
    Greek Flank Steak Photo 4
  4. Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
    Greek Flank Steak Photo 5
  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 side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
    Greek Flank Steak Photo 6

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