MEDITERRANEAN STUFFED FLANK STEAK

INGREDIENTS:
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1 flank steak
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10oz baby spinach
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1 cup onions, julienned
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2 tbsp olive oil
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1 tbsp garlic, minced
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1 cup feta cheese, crumbled
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1 cup Kalamata olives, chopped
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3 tbsp Ben's Heffer Dust
INSTRUCTIONS:
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In a Matador, caramelize the onions in olive oil (4-5 minutes).
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Add the spinach and cook until wilted; cool completely and drain any excess liquid.
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On a cutting board, butterfly the flank steak being careful to not cut completely through the meat.
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Season the flank steak with 2 tbsp of Ben's Heffer Dust and rub with garlic.
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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.
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Season the outside with 1 tbsp Ben's Heffer Dust.
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Preheat recteq® to 425°F with a sear kit, flat side up.
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Sear on all sides and cook until the internal temperature reaches 135°F.
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Let the flank steak rest for 15-20 minutes, then slice across the grain.
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