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Ingredients
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1 flank steak
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butcher's twine
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salt and ground black pepper to taste
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1 bunch baby spinach
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¼ cup crumbled feta cheese
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¼ cup chopped kalamata olives
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2 strips cooked crispy bacon (Optional)
Directions
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Preheat a charcoal griller (such as Big Green Egg®) to 375 degrees F (175 degrees C) and lightly oil the grate.
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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.
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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.
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Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
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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).
Nutrition Facts (per serving)
295 | Calories |
16g | Fat |
4g | Carbs |
33g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 295 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 7g | 33% |
Cholesterol 65mg | 22% |
Sodium 422mg | 18% |
Total Carbohydrate 4g | 2% |
Dietary Fiber 2g | 7% |
Total Sugars 1g | |
Protein 33g | 66% |
Vitamin C 24mg | 27% |
Calcium 171mg | 13% |
Iron 5mg | 25% |
Potassium 934mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.