Stuffed Flank Steak
Servings: 8
Ingredients
- 2 lb flank steak butterflied
- 1 teaspoon salt divided
- 1 teaspoon fresh ground black pepper divided
- ⅔ c jarred roasted red pepper diced
- 1 ½ c baby spinach
- ⅔ c feta cheese herbed, crumbled (FOR PALEO you can omit this)
- 2 teaspoon extra virgin olive oil
Instructions
- To begin, butterfly open your flank steak with a sharp knife.
- Once your steak is butterflied, lightly salt & pepper it with a half teaspoon of each.
- Spread the diced peppers over the top of the steak, leaving about an inch of space around the edges. Top this with the baby spinach.
- Sprinkle with the herbed, crumbled feta cheese.
- Starting at the end, along the grain of the meat, roll the steak up like you are going to make cinnamon rolls.
- Tie the roll closed with kitchen twine in 1 inch increments.
- Trim off the excess twine. Brush the outside of the roll with olive oil.
- Salt and pepper the outside.
- Heat your grill to high heat and place your steak roll on the grates.
- Cook it on one side for 2 minutes and turn over.
- Turn the heat off on the side with the steak and cook over indirect heat at 400 degrees for 30-40 minutes, or until it registers 135 -150 degrees internally with a thermometer – depending on how done you like your steak.
- Allow your steak to rest for 10 minutes and then slice into beautiful medallions.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/stuffed-flank-steak/Nutrition
Serving: 1c | Calories: 201kcal | Carbohydrates: 1g | Protein: 26g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 79mg | Sodium: 658mg | Potassium: 446mg | Fiber: 1g | Sugar: 1g | Vitamin A: 642IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 2mg
