MEDITERRANEAN STUFFED FLANK STEAK

Mediterranean Stuffed Flank Steak

INGREDIENTS:

  • 1 flank steak

  • 10oz baby spinach

  • 1 cup onions, julienned

  • 2 tbsp olive oil

  • 1 tbsp garlic, minced

  • 1 cup feta cheese, crumbled

  • 1 cup Kalamata olives, chopped

  • 3 tbsp Ben's Heffer Dust

INSTRUCTIONS:

  1. In a Matador, caramelize the onions in olive oil (4-5 minutes).

  2. Add the spinach and cook until wilted; cool completely and drain any excess liquid.

  3. On a cutting board, butterfly the flank steak being careful to not cut completely through the meat.

  4. Season the flank steak with 2 tbsp of Ben's Heffer Dust and rub with garlic.

  5. Add the spinach mixture evenly across the meat, then top with the chopped olives and feta cheese, and roll the flank steak tightly and secure with butchers twine.

  6. Season the outside with 1 tbsp Ben's Heffer Dust.

  7. Preheat recteq® to 425°F with a sear kit, flat side up.

  8. Sear on all sides and cook until the internal temperature reaches 135°F.

  9. Let the flank steak rest for 15-20 minutes, then slice across the grain.

Ben's Heffer Dust
RT-G450 MATADOR
RT-700 WOOD PELLET GRILL
RECTEQ ICER CAMOUFLAGE
RT-590 WOOD PELLET GRILL
RECTEQ ICER RED BLACK
RT-340 V2 Atomic Transparent copy
RECTEQ ICER RED WHITE BLUE
RT-B380 BULLSEYE WOOD PELLET GRILL
Sear Kit