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Greek Flank Steak
Greek Flank Steak
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Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Greek flank steak stuffed with feta, olives, and spinach, grilled to perfection.
Ingredients:
  • 1 flank steak
  • butcher's twine
  • 1 bunch baby spinach
  • 0.25 cup crumbled feta cheese
  • 0.25 cup chopped kalamata olives
  • 2 strips cooked crispy bacon
Instructions:
  • Preheat your Big Green Egg® charcoal griller to 375 degrees F (175 degrees C) and grease the grate lightly.
  • Place the flank steak on a flat work surface, then butterfly it by cutting horizontally through the middle to within 1/2 inch of the other side and opening it up like a book.
  • Lay out butcher's twine evenly spaced on a plate to match the length of the steak. Season steak with salt and pepper, then place it on top of the twine. Cover the steak with a generous layer of spinach and top with feta cheese, olives, and bacon.
  • Roll the steak tightly from the end facing you, ensuring that the filling is compact. Secure the roll with butcher's twine.
  • Grill the steak directly over high heat, flipping it once, until it is slightly firm, hot, and slightly pink in the center, about 6 to 7 minutes per side. Use an instant-read thermometer to ensure the internal temperature reaches 140 degrees F (60 degrees C).

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