Servings: 8
Calories: 319kcal
Ingredients
- 2 lbs flank steak butterflied
- 1-2 cups spinach
- ½ cup sundried tomatoes chopped
- 2 cups mozzarella cheese shredded
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
Instructions
- Preheat grill to high heat.
- Place butterflied steak on a cutting board.
- Put parchment paper on top of steak and gently flatten with a mallet.
- Add spinach, sundried tomatoes, and mozzarella cheese, being mindful to leave a slight border around the edges of the meat.
- Roll steak tightly with the grain going the length of the roll, starting with the side closest to you.
- Tie roll with kitchen twine at one-inch intervals.
- Brush outside of meat with EVOO and add salt and pepper, to taste.
- Place steak on grill, browning on each side for two minutes.
- Cook until internal temp reaches 135 to 140 for medium rare or 140 to 145 for medium.
- Remove steak from the grill, cover with aluminum foil, and let rest for 10 minutes.
- Slice into pinwheels and serve immediately.
Nutrition
Calories: 319kcal | Fat: 18.5g | Protein: 33g | Carbohydrates: 5g
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