- 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
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.
Calories: 319kcal | Fat: 18.5g | Protein: 33g | Carbohydrates: 5g