Ingredients
- 1 flank steak, butterflied
- 1/2 cup spinach
- 1/2 cup feta cheese
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- Salt and pepper to taste
- Butcher’s twine for tying
Instructions
Method: Indirect grilling
- Set the EGG for indirect cooking at 375°F/190°C.
- Season flank steak with salt, pepper, and balsamic vinegar.
- Layer spinach, feta, sun-dried tomatoes, and garlic.
- Roll the steak tightly and secure with butcher’s twine.
- Grill for 25-30 minutes until the internal temperature reaches 135°F.
- Rest for 10 minutes, slice, and serve.
