Greek Flank Steak

01Method

1. 1

   Heat a charcoal grill to 375°F (175°C) and lightly coat the grate with oil.

2. 2

   Place the flank steak flat on a cutting board. Using a sharp knife, slice horizontally through the middle from one side, stopping about ½ inch from the opposite edge. Open the steak out flat like a book.

3. 3

   Lay out enough butcher's twine on the work surface to span the length of the steak, spacing each piece about 1 inch apart. Set the opened steak on top of the twine, then season the surface with salt and pepper. Cover with a generous layer of spinach, then distribute the feta, olives, and bacon evenly on top.

4. 4

   Beginning at the edge closest to you, roll the steak firmly, pressing the filling inward as you go to keep a tight roll. Secure with the twine.

5. 5

   Grill over direct heat, turning at least once, until the center is hot and just slightly pink, about 6–7 minutes per side. An instant-read thermometer inserted into the center should register 140°F (60°C).