Rolled Flank Steak

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.

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