Greek Flank Steak – a delicious recipe with flank steak, butcher's twine, salt, baby spinach, feta cheese, olives. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat a charcoal griller (such as Big Green Egg(R)) to 375 degrees F (175 degrees C) and lightly oil the grate.
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.
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.
4
Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
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).
183
kcal
Calories
13
g
Fat
1
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 flank steak, butcher's twine, salt and ground black pepper to taste, 1 bunch baby spinach, and more.
Yes, Greek Flank Steak falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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